Update on emerging sensory methodologies applied to investigating dairy products

Ribeiro, Ana CP; Magnani, Marciane; Baú, Tahis R; Esmerino, Erick A; Cruz, Adriano G; Pimentel, Tatiana C

doi:10.1016/j.cofs.2024.101135

Cited by 7 publications

(2 citation statements)

References 53 publications

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“…Simple and adjustable developing sensory methods have been suggested to achieve rapid results at a lesser price. However, among the sensory procedures used for dairy products, conventional descriptive analysis has been continually performed and is well founded (Ribeiro et al., 2024 ). The overall acceptance of the fortified yogurt samples was judged by 20 semitrained panelists (students and faculty members of the university) according to the ISO method (ISO, 2023 ).…”

Section: Methodsmentioning

confidence: 99%

Development of a probiotic low‐fat set yogurt containing concentrated sweet pepper extract

Jooyandeh,

Alizadeh Behbahani

2024

Food Science & Nutrition

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Yogurt contains various health‐promoting components such as beneficial bacteria and bioactive peptides. However, plain yogurt is regarded as a poor source of phenolic compounds, vitamin C, and other substances that give a high antioxidant property to the product. Since the objective of this study was to evaluate the impact of the addition of different concentrated sweet pepper extracts (CSPE) to the yogurt milk formulation on some quality parameters of the probiotic set yogurt during 21 days of cold storage. For the production of probiotic yogurt samples, Lactobacillus acidophilus LA‐5 was used as probiotic bacteria. The functional set yogurts containing 5% of yellow, orange, or red CSPE were prepared and compared with probiotic control yogurt (without CSPE). With incorporation of CSPE, a functional yogurt with high viable cell counts of probiotics (>108 cfu/g), appropriate acceptability (acceptance scores more than 7, i.e., good acceptability), and textural quality produced. Fortified CSPE yogurt displayed large flakes with irregular surface and more compact texture as compared to the control sample. Based on the results of the study, the yogurt sample having orange CSPE was selected as the best functional product. After 21 days of storage, orange CSPE had the highest hardness (173.33 mg), consistency (1183.33 mg/s), and probiotic counts (8.3 log cfu/g) than other yogurt samples.

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Section: Methodsmentioning

confidence: 99%

Development of a probiotic low‐fat set yogurt containing concentrated sweet pepper extract

Jooyandeh,

Alizadeh Behbahani

2024

Food Science & Nutrition

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“…Ribeiro et al ( 52 ) reported that emerging sensory methodologies (ESM) have been used as alternatives to conventional organoleptic analysis in recent years. The authors categorised these methods into four groups: predefined terms, free description, global differences and similarities, and comparisons with references.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging

Ünal,

Akyıl,

Akalın

2024

Food Technol. Biotechnol. (Online)

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Research background. Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere packaging is being considered as an alternative to vacuum packaging to preserve the functional and sensory properties of foods. Since the shelf life of whey cheese is quite short, different packaging methods such as modified atmosphere packaging are favoured. Besides, the addition of herbs both gives flavour to the cheese and improves its functional properties. Experimental approach. In the present study, oregano (Origanum onites) or rosemary (Rosmarinus officinalis) was added to probiotic whey cheese (lor) containing Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 under modified atmosphere packaging (MAP) (80 % CO2 and 20 % N2) or vacuum packaging. The physicochemical, microbiological and sensory properties as well as antioxidant and proteolytic activities of the cheese samples were determined. Results and conclusions. The addition of herbs did not negatively affect the viable counts of B. lactis and L. acidophilus, and the cheese samples contained at least 8 log CFU/g of both probiotic bacteria for 35 days. MAP improved the viability of B. lactis and L. acidophilus in cheese with rosemary during the first few weeks of storage compared to vacuum packaging. The addition of herbs significantly increased the total phenolic content and antioxidant activity under both MAP and vacuum. MAP improved the antioxidant activity of lor cheese with added herbs on days 14 and 28 more than vacuum packaging. Lor cheese with rosemary under MAP conditions showed the highest DPPH˙ (2,2,-diphenyl-1-picrylhydrazyl) scavenging activity and also the highest proteolytic activity throughout storage. The sample with rosemary under MAP had the highest taste and aroma scores throughout the entire storage period. Fortification with herb and MAP offers advantages in the production of whey cheese. The use of rosemary and modified atmosphere packaging makes it possible to achieve high viability of probiotic bacteria, total phenolic content, antioxidant activity and sensory acceptance in lor cheese. Novelty and scientific contribution. This is the first study in which both different herbs and different packaging methods were applied to probiotic whey cheese (lor). The study shows that the functional properties of whey cheese can be improved by using different herbs under different packaging conditions. Among the analysed properties of the product, the improvement of the viability of probiotic bacteria is particularly valuable for human health. Thus, it contributes to the science of functional food and enables the use of these parameters in some other foods.

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Effects of γ‐polyglutamic acid on the rheological, microstructural and sensory properties of low‐fat yogurt

Zhang,

Zhu,

Liang

et al. 2024

J Sci Food Agric

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BACKGROUNDWhile low‐fat yogurt offers numerous health benefits, its texture and sensory qualities are poor. This study aimed to investigate the effects of γ‐polyglutamic acid (γ‐PGA) on the rheological, microstructural and sensory properties of low‐fat yogurt using rheological tests, scanning electron microscopy (SEM) and sensory evaluation.RESULTSThe results showed that the syneresis of low‐fat yogurt added with 0.15% γ‐PGA was significantly (P < 0.05) reduced to 23.03%, compared to that of low‐fat yogurt without γ‐PGA (42.87%). An improvement in storage and loss moduli (G', G") and apparent viscosity was also observed. The power law model fitted to rheological data indicated that γ‐PGA enhanced the viscoelasticity and strength of the gel network though interaction with casein gel, which might lead to changes in the moduli of yogurts. Microstructural observation via SEM confirmed the enhanced crosslinking between casein micelles and the filling effect of γ‐PGA. Sensory liking scores were strongly correlated with rheological properties and apparent viscosity. The results of principal component analysis (PCA) confirmed the positive effects of γ‐PGA on quality and rheological attributes of low‐fat yogurt.CONCLUSIONThe results of this study provided valuable references for the potential use of γ‐PGA as a fat replacer to stabilize the sensory quality of low‐fat yogurt. © 2024 Society of Chemical Industry.

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Update on emerging sensory methodologies applied to investigating dairy products

Cited by 7 publications

References 53 publications

Development of a probiotic low‐fat set yogurt containing concentrated sweet pepper extract

Development of a probiotic low‐fat set yogurt containing concentrated sweet pepper extract

Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging

Effects of γ‐polyglutamic acid on the rheological, microstructural and sensory properties of low‐fat yogurt

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