Sensory methods applied to the development of probiotic and prebiotic foods

Gámbaro, Adriana; McSweeney, Matthew B.

doi:10.1016/bs.afnr.2020.06.006

Cited by 17 publications

(13 citation statements)

References 112 publications

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“…The generalisability of our results is limited by the small sample size and the subjective nature of the data collected. However, our approach used the 9‐point hedonic scale, a validated methodological tool that has been used to assess the acceptability of foods and beverages for over 40 years (Munoz & King, 2007; Gambaro & McSweeney, 2020; Johnson; Wang et al, 2022). Further, the known organoleptic changes to food and beverages due to iron make the application of this scale an appropriate methodologic approach for our study (Allen et al, 2006; Bovell‐Benjamin and Guinard, 2010; Huma et al, 2007; Hurrell, 2021; Swain et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

Sensory evaluations of a novel iron and zinc‐enriched powder for the potential treatment and prevention of iron deficiency in women of reproductive age

Miller,

Sheyholislami,

Burns

et al. 2023

Maternal & Child Nutrition

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Iron deficiency (ID) and ID with anaemia (IDA) are serious global health problems that disproportionately affect women aged 15–49 years. Although food fortification is one of the most effective and sustainable ways to combat nutritional deficiencies, iron remains one of the most difficult micronutrients to fortify, given its tendency to react strongly with food constituents. Therefore, it is important to assess the sensory properties of foods fortified with iron to determine the acceptability and palatability in target populations. We aimed to determine the palatability and acceptability of a novel iron and zinc‐enriched powder fortified in tap water by conducting sensory evaluations in 35 women of reproductive age using a 9‐point hedonic scale, where participants rated the sensory properties of six samples containing different amounts of the active or placebo powder. We found significant differences between samples reconstituted at 1, 2, and 3 g/L for sensory properties, including overall taste. Participants were found to be more willing to drink the mineral‐enriched powder when prepared at the lowest concentration (1 g/L) compared to higher concentrations. Our results provide important insight into the sensory qualities of a novel formulation of an iron and zinc‐enriched powder for at‐home fortification and indicate consumer acceptability in reproductive‐aged women, a key group at risk for ID/IDA. If found to improve iron status, novel treatments like this product will contribute to global efforts to develop safe, acceptable and sustainable interventions for ID and IDA.

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Section: Discussionmentioning

confidence: 99%

Sensory evaluations of a novel iron and zinc‐enriched powder for the potential treatment and prevention of iron deficiency in women of reproductive age

Miller,

Sheyholislami,

Burns

et al. 2023

Maternal & Child Nutrition

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“…Samples of the two products were served chilled at 5°C in small plastic cups. Participants assessed acidity, viscosity, color, and aroma of the products, based on nine-point hedonic face scale ( 38 ) where 1 is “terrible,” 2 is “very bad,” 3 is “bad,” 4 is “just a little bad,” 5 is “maybe good or maybe bad,” 6 is “just a little good,” 7 is “good,” 8 is “very good,” and 9 is “great.” Subsequently, participants were asked to express, on a 1–9 range scale, their overall acceptability and interest to buy the product. They were asked to start with the plain LL-PBB and then to taste the sweet LL-PBB.…”

Section: Methodsmentioning

confidence: 99%

Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis

Mefleh,

Omri,

Limongelli

et al. 2024

Front. Nutr.

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The study aimed to set up a protocol for the production of a clean-label plant-based beverage (PBB), obtained by mixing chickpeas and Kamut® flours and using a commercial Lactococcus lactis (LL) as fermentation starter, and to characterize it, from nutritional, microbiological, textural, shelf-life, and sensory points of view. The effect of using the starter was evaluated comparing the LL-PBB with a spontaneously fermented beverage (CTRL-PBB). Both PBBs were high in proteins (3.89/100 g) and could be considered as sources of fiber (2.06/100 g). Notably, L. lactis fermentation enhanced the phosphorus (478 vs. 331 mg/kg) and calcium (165 vs. 117 mg/kg) concentrations while lowering the raffinose content (5.51 vs. 5.08 g/100 g) compared to spontaneous fermentation. Cell density of lactic acid bacteria increased by ca. two log cycle during fermentation of LL-PBB, whereas undesirable microbial groups were not detected. Furthermore, L. lactis significantly improved the beverage’s viscosity (0.473 vs. 0.231 Pa s), at least for 10 days, and lightness. To assess market potential, we conducted a consumer test, presenting the LL-PBB in “plain” and “sweet” (chocolate paste-added) variants. The “sweet” LL-PBB demonstrated a higher acceptability score than its “plain” counterpart, with 88 and 78% of participants expressing acceptability and a strong purchase intent, respectively. This positive consumer response positions the sweet LL-PBB as a valuable, appealing alternative to traditional flavored yogurts, highlighting its potential in the growing plant-based food market.

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“…The samples evaluated must be identical in appearance. The taste of the product was rated on a scale from 1 to 9, where 1 = extremely unpleasant and 9 = extremely pleasant [ 57 ].…”

Section: Methodsmentioning

confidence: 99%

Formulation and Characterization of Mucoadhesive Polymeric Films Containing Extracts of Taraxaci Folium and Matricariae Flos

et al. 2023

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Taraxaci folium and Matricariae flos plant extracts contain a wide range of bioactive compounds with antioxidant and anti-inflammatory effects. The aim of the study was to evaluate the phytochemical and antioxidant profile of the two plant extracts to obtain a mucoadhesive polymeric film with beneficial properties in acute gingivitis. The chemical composition of the two plant extracts was determined by high-performance liquid chromatography coupled with mass spectrometry. To establish a favourable ratio in the combination of the two extracts, the antioxidant capacity was determined by the method of reduction of copper ions Cu2+ from neocuprein and by reduction of the compound 1.1-diphenyl-2-2picril-hydrazyl. Following preliminary analysis, we selected the plant mixture Taraxaci folium/matricariae flos in the ratio of 1:2 (m/m), having an antioxidant capacity of 83.92% ± 0.02 reduction of free nitrogen radical of 1.1-diphenyl-2-2picril-hydrazyl reagent. Subsequently, bioadhesive films of 0.2 mm thickness were obtained using various concentrations of polymer and plant extract. The mucoadhesive films obtained were homogeneous and flexible, with pH ranging from 6.634 to 7.016 and active ingredient release capacity ranging from 85.94–89.52%. Based on in vitro analysis, the film containing 5% polymer and 10% plant extract was selected for in vivo study. The study involved 50 patients undergoing professional oral hygiene followed by a 7-day treatment with the chosen mucoadhesive polymeric film. The study showed that the film used helped accelerate the healing of acute gingivitis after treatment, with anti-inflammatory and protective action.

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Sensory methods applied to the development of probiotic and prebiotic foods

Cited by 17 publications

References 112 publications

Sensory evaluations of a novel iron and zinc‐enriched powder for the potential treatment and prevention of iron deficiency in women of reproductive age

Sensory evaluations of a novel iron and zinc‐enriched powder for the potential treatment and prevention of iron deficiency in women of reproductive age

Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis

Formulation and Characterization of Mucoadhesive Polymeric Films Containing Extracts of Taraxaci Folium and Matricariae Flos

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