Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance

Amaral, Gabriela; Silva, Eric Keven; Costa, Ana Letícia Rodrigues; Alvarenga, Verônica O.; Cavalcanti, R. M.; Esmerino, Erick A.; Guimarães, Jonas T.; Freitas, Mônica Q.; Sant’Ana, Anderson S.; Cunha, Rosiane L.; Moraes, Jeremias; Silva, Márcia C.; Meireles, M. Angela A.; Cruz, Adriano G.

doi:10.1016/j.lwt.2018.02.005

Cited by 56 publications

(29 citation statements)

References 31 publications

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“…On fact, whey dairy beverages are the products most related to the use of whey, which are considered refreshing and with a functional appeal (Guimarães et al, 2018;Mituniewicz-Małek et al, 2019). This characteristic is due to the presence of whey proteins, recognized as sources of essential amino acids, bioactive peptides, antioxidants, and immunostimulants, conferring benefits to human health (Amaral et al, 2018). Whey beverages are considered an alternative to traditional yogurts, due to its lower costs (Cappato et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Cheese whey exploitation in Brazil: a questionnaire survey

et al. 2019

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This study aimed to carry out a diagnosis of the cheese whey exploitation by the Brazilian dairy industry using a questionnaire survey. The dairy industries (n=100) were mainly from Southeast (55%) and South (25%) regions and supervised by the Federal Onspection System (80%). Most of them produced (67%) and processed (60%) sweet cheese whey, using it in whey dairy beverages (60%), Ricotta (20%), whey concentrate (15%), and milk blends (5%), which were resold for supermarkets (53%) or industries (20%). However, 27% of the industries discard whey in the effluent treatment system or use as animal feed, suggesting a market for using this by-product.

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Section: Resultsmentioning

confidence: 99%

Cheese whey exploitation in Brazil: a questionnaire survey

et al. 2019

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“…On order to verify the opinion of the people regarding the sensorial characteristics of the chocolate developed for the test group (containing acids), an evaluation was carried out, using a sensorial acceptance analysis of the product. For this purpose, a 9-pointhedonic scale of was used, according to Amaral et al (2018) apud Belsito et al (2017), (9 = extremely liked; 5 = neither liked nor disliked, and 1 = disgusted extremely).…”

Section: Sensory Analysismentioning

confidence: 99%

Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.

et al. 2020

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The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the chocolates. On order to evaluate the health of individuals, a clinical trial was conducted with the developed chocolate, in which 45 volunteers, during 04 weeks, were divided into three groups: a test group, a placebo group and a control group. The individuals were submitted to laboratory and anthropometric tests on two occasions, before and after the clinical trial weeks. The analyzes revealed that the developed chocolate presented physical-chemical and microbiological characteristics within the standards accepted for bitter chocolate and presented good sensorial acceptance. The results of the clinical trial showed that the volunteers presented reduction in the anthropometric measurements and changes in the laboratory tests.Practical Application: Functional chocolate contributes to increasing the quality of health and the well-being of consumers.

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“…A 60-s time laps was employed between each sensory palate to reduce sensory fatigue. Panellists assessed the samples and were asked to indicate his or her opinion on the flavour and the overall acceptance of the soups using a nine-point hedonic scale (from 1: dislike extremely to 9: like extremely) as described by Amaral et al, 2018 andSouza et al, 2019. The acceptability index was calculated using the following equation:…”

Section: Sensorial and Visual Analysismentioning

confidence: 99%

Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup

Lafarga

Acién-Fernández

Castellari

et al. 2019

LWT

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The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae incorporation on their quality and acceptance. Incorporation of freeze-dried microalgae biomass into the broccoli soup resulted in lower L* values, especially after incorporation of Spirulina sp. and Chlorella sp. Microalgae incorporation also led to an increased content of polyphenols and to a higher antioxidant capacity. Microalgae-containing soups showed a higher amount of bioaccessible polyphenols, calculated after a simulated gastrointestinal digestion (ranging between 32.9 ± 1.1 and 45.6 ± 0.5 mg/100 mL). The acceptability index of soups formulated using lower microalgae concentrations was over 70% suggesting that the soups would be well accepted. Indeed, the purchase intention of the soups containing microalgae at 0.5% (w/v) ranged between 3.4 and 4.1 (assessed using a 5-point hedonic scale).

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Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance

Cited by 56 publications

References 31 publications

Cheese whey exploitation in Brazil: a questionnaire survey

Cheese whey exploitation in Brazil: a questionnaire survey

Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.

Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup

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