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Tujuan kegiatan pengabdian adalah memberdayakan kelompok peternak kambing Peranakan Etawa (PE) desa Wonoasri Kecamatan Tempurejo Kabupaten Jember dengan edukasi pengolahan susu kambing menjadi yoghurt. Prospek pemasaran yoghurt susu kambing mempunyai peluang pasar di masyarakat dengan meningkatkan harga jual susu kambing dan menjadi solusi pemanfaat susu kambing yang tidak terjual. Metode yang digunakan adalah pelatihan pembuatan yoghurt dan pelatihan manajemen usaha yoghurt. Kegiatan pengabdian dilakukan pada bulan Juni sampai November 2019. Hasil yang diperoleh kelompok peternak dapat membuat produk olahan yoghurt dan menerapkan manajemen usaha yoghurt. Kesimpulan dari kegiatan ini adalah seluruh anggota kelompok ternak dapat membuat yoghurt sesuai prosedur dan dapat menerapkan manajemen usaha yoghurt sebagai bisnis yang berkelanjutan. Hasil pembuatan yoghurt yang disukai adalah yoghurt yang dibuat dengan konsentrasi 1% dengan varian rasa strawberry. Kegiatan pembuatan yoghurt dapat meningkatkan pendapatan dan kesejahteraan peternak.

RESUMO: A indústria alimentícia tem crescido cada vez mais, consequentemente gerando a necessidade de regulamentos para manter sua qualidade e segurança. No entanto, observa-se que muitas empresas não têm cumprido com o que está presente nas legislações, principalmente no que se diz respeito as informações presentes nos rótulos. Objetivou-se com este trabalho avaliar a rotulagem de produtos lácteos comercializados no município de Batalha, Alagoas, verificando sua conformidade em relação a legislação vigente. Para tal, foi elaborado um “check-list” com 60 itens baseadas na RDC nº 259 e RDC nº 360 da Anvisa. Foram analisados 16 rótulos de diferentes marcas, levando em consideração o que está estabelecido nas normas. O requeijão foi o produto que mais apresentou não conformidades (43%), seguido da bebida láctea achocolatada (25%), bebida láctea sabor morango (18%) e o iogurte (14%) de acordo com o estabelecido para rotulagem geral. Levando em consideração a RDC nº 360 que trata da rotulagem nutricional, o produto que apresentou maior inconformidade foi a bebida láctea sabor morango (37%), seguido da bebida láctea achocolatada (24%), requeijão (22%) e por fim o iogurte (16%) com o menor percentual de não conformidades. Indicando a necessidade de reforço no processo de fiscalização e de adequação dos diversos setores industriais frente legislação vigente. PALAVRAS-CHAVE: Embalagem, check-list, não conformidades, legislação, segurança alimentar.

Aim: the objective of our real-life study was to evaluate adherence and taste preferences of a hypercaloric and hyperprotein oral nutritional supplement (ONS) in malnourished hospitalized patients. Methods: a total of 34 in patients with recent weight loss were included in this study. One flavor (coffe, vanilla or strawberry) was administered each day in a random way to each patient during three consecutive days. In the first three days, patients were asked to fulfill two questionnaires intended to reflect ONS (Renutryl®) tolerance and acceptance. Adherence to the ONS was measured during hospital stay. Results: the sweet flavor was higher for strawberry (4.54 ± 0.2 points) than for the vanilla flavor (3.13 ± 0.1 points; p0.03) and coffee flavor (3.03 ± 0.1 points; p0.02). When analyzing the total number of patients who took supplements after choosing the flavor, the patients who chose coffee took a total of 13.3 ± 1.1 packages on average during hospitalization (0.91 ± 0.2 per day), the patients who chose strawberry took 13.4 ± 1.3 packages (0.92 ± 0.1 per day), and finally the patients who chose vanilla packages took 8.3 ± 0, 9 packages during admission (0.61 ± 0.1 per day), with significant differences in favor of the strawberry and coffee flavors versus vanilla. The ONS chosen mostly by the patients at hospital discharge was the multiflavor pack (n = 20; 50 %). Conclusions: taste preferences for the three flavored ONSs are similar, although adherence was higher during admission to the coffee- and strawberry-flavored ONS. Sweetness may have influenced this finding, especially with the strawberry flavor, with a good tolerance of all three flavors.Objetivo: el objetivo de nuestro estudio en vida real fue evaluar en pacientes ingresados desnutridos la adherencia y las preferencias de sabor de un suplemento oral nutricional (SON) hipercalórico e hiperproteico. Métodos: se incluyeron en este estudio en vida real un total de 34 pacientes ingresados con pérdida de peso reciente. Se administró un sabor (café, vainilla o fresa) cada día de forma aleatoria a cada paciente durante tres días consecutivos. En los primeros tres días se pidió a los pacientes que completaran dos cuestionarios destinados a reflejar la tolerancia y aceptación del SON (Renutryl®). La adherencia del SON fue evaluada durante el ingreso hospitalario. Resultados: el sabor dulce fue más elevado para el sabor fresa (4,54 ± 0,2 puntos) que para el sabor vainilla (3,13 ± 0,1 puntos; p0,03) y el sabor café (3,03 ± 0,1 puntos; p0,02). Al analizar a los pacientes que tomaron suplementos después de elegir el sabor, los pacientes que eligieron café tomaron un total de 13,3 ± 1,1 envases de promedio durante la hospitalización (0,91 ± 0,2 por día), los pacientes que eligieron fresa tomaron 13,4 ± 1,3 envases (0,92 ± 0,1 por día) y, finalmente, los pacientes que eligieron envases de vainilla tomaron 8,3 ± 0,9 envases durante el ingreso (0,61 ± 0,1 por día), con diferencias significativas a favor de los sabores de fresa y café frente al sabor de vainilla. Por otra parte, el SON elegido mayoritariamente por los pacientes al alta hospitalaria fue el pack multisabor (n = 20; 50 %). Conclusiones: las preferencias de sabor de los SON de tres sabores son similares, aunque la adherencia fue más elevada durante el ingreso con respecto a los SON con sabor a café y fresa. La dulzura puede haber influido en este hallazgo, sobre todo con el sabor fresa, con una buena tolerancia de los 3 sabores.

Descriptive analysis via trained sensory panels has great power to facilitate flavor improvement in fresh fruits and vegetables. When paired with an understanding of fruit volatile organic compounds, descriptive analysis can help uncover the chemical drivers of sensory attributes. In the present study, 213 strawberry samples representing 56 cultivars and advanced selections were sampled over seven seasons and subjected to both sensory descriptive and chemical analyses. Principal component analysis and K-cluster analyses of sensory data highlighted three groups of strawberry samples, with one classified as superior with high sweetness and strawberry flavor and low sourness and green flavor. Partial least square models revealed 20 sweetness-enhancing volatile organic compounds and two sweetness-reducing volatiles, many of which overlap with previous consumer sensory studies. Volatiles modulating green, sour, astringent, overripe, woody, and strawberry flavors were also identified. The relationship between soluble solids content (SSC) and sweetness was modeled with Bayesian regression, generating probabilities for sweetness levels from varying levels of soluble solids. A hierarchical Bayesian model with month effects indicated that SSC is most correlated to sweetness toward the end of the fruiting season, making this the best period to make phenotypic selections for soluble solids. Comparing effects from genotypes, harvest months, and their interactions on sensory attributes revealed that sweetness, sourness, and firmness were largely controlled by genetics. These findings help formulate a paradigm for improvement of eating quality in which sensory analyses drive the targeting of chemicals important to consumer-desired attributes, which further drive the development of genetic tools for improvement of flavor.

Yogurt is a food with great acceptance by consumers. However, this product often contains excessive added sugar content. A potential strategy to reduce sugar content without compromising sensory quality is the addition of flavors. Thus, the objective of this work was to evaluate the relationship between flavors (vanilla and strawberry) and sweet taste, using a time-intensity analysis, temporal dominance of sensations (TDS) and acceptance test to verifying the viability of sugar reduction in yogurt with the addition of flavors. The results showed that 25% sugar reduction in yogurt with 0.2% vanilla flavor did not affect the sweetness, as shown in temporal profiles, and hedonic perception. The yogurt with 25% sugar reduction and 0.2% strawberry flavor proved to be as well accepted as samples with ideal concentration. Therefore, study of the flavor-taste interaction for the reformulation of foods represents an important strategy to reduce sucrose concentration, maintaining a similar temporal sweetness profile.

The Duality of Smell hypothesis suggests odorants delivered orthonasally elicit different sensations compared with those delivered retronasally despite activating the same receptors in the olfactory epithelium. Presently, we investigated this further using a matching paradigm free from odorant or semantic memory bias. Subjects were asked to evaluate an aroma delivered in one condition (orthonasal or retronasal delivery) and match the same aroma from 4 unknowns evaluated in the same or different delivery conditions. Panelists matched flavors in 4 delivery conditions: orthonasal-orthonasal, retronasal-retronasal, retronasal-orthonasal, and orthonasal-retronasal. For orthonasal presentation, panelists smelled samples using their nostrils, and for retronasal presentation, panelists swallowed aqueous flavors. In Experiment 1, panelists were instructed to match familiar flavors (banana, grape, orange, raspberry). In Experiments 2 and 3, panelists used the same experimental design with either 4 unfamiliar flavors (kinnow, longan, pawpaw, prunus) or 4 distinct subtypes of a strawberry flavor (woody, green, ripe, candy). In Experiment 1, the number of correct matches in each condition did not significantly differ suggesting stability in the perceptual construct across delivery routes. However, in Experiments 2 and 3, significantly more samples were correctly matched in the orthonasal-orthonasal and retronasal-retronasal conditions compared with the retronasal-orthonasal or orthonasal-retronasal conditions suggesting aroma perception is dependent on delivery route. Additionally, across the 4 delivery methods, the ability to correctly match flavors decreased as flavor familiarity decreased or similarity increased and may reflect the different cognitive strategies employed by subjects when matching these stimuli. Our results suggest odorant percepts are route-dependent and consistent with the Duality of Smell phenomenon.

Probiotics are widely used in the food industry and may affect the oral microbiota. This study aimed to evaluate the effect of petit-suisse plus probiotic on the microbiota of children's saliva. Strawberry flavor petit-suisse cheese plus green banana flour without Lactobacillus casei (control) and with addition of Lactobacillus casei (probiotic) were prepared and used in the experiments. The feasibility of adding probiotic to petit-suisse was assessed over 28 days. Saliva samples from volunteers who consumed the petit-suisses produced were collected before the period of consumption of the products (T0), on the last day of consumption of petit-suisse (T1) and two weeks after the consumption stopped (T2 - post treatment). The samples were immediately fixed with paraformaldehyde in a final concentration of 2%, after which the bacteria of interest were identified by Fluorescent In Situ Hybridization (FISH) and counted with the aid of an epifluorescence microscope. Lactic bacteria were viable between 108 and 109 CFU·g−1 for 28 days of storage at 4 °C. Both products (control and with L. casei added) were able to significantly reduce (p

Resumo: A ingestao excessiva de gorduras, comumente presentes em alimentos industrializados, esta associada a varios agravos a saude e deve ser evitada desde a infância. O objetivo deste estudo foi identificar o teor de gorduras totais, saturadas e trans em alimentos industrializados consumidos por criancas. Foram analisados cinco tipos de alimentos industrializados presentes na alimentacao infantil (chocolate ao leite, biscoito recheado, salgadinho, macarrao instantâneo e iogurte petit suisse), selecionando-se cinco marcas de cada produto, totalizando 25 alimentos. Foi realizada analise das informacoes constantes no rotulo dos produtos. A quantidade de gorduras totais contidas na porcao dos alimentos foi comparada com recomendacoes de consumo para a faixa etaria de 4 a 8 anos. Os niveis de gorduras totais por porcao de alguns produtos apresentaram valores proximos a recomendacao para consumo diario. O alimento que apresentou maior quantidade de gorduras totais em relacao a porcao foi o macarrao instantâneo, seguido do chocolate. Considerando a porcao, o teor de gorduras totais apresentado nos produtos nao excedeu a recomendacao para a faixa etaria, porem apresentou niveis proximos desta recomendacao. No conteudo total da embalagem, o teor de gorduras totais de chocolates, biscoitos recheados e salgadinhos ultrapassou a recomendacao para a faixa etaria. A quantidade de gorduras totais e saturadas apresentou grande variabilidade, e somente foi observada quantidade de gorduras trans em uma marca de um dos produtos. Considerando o conteudo total da embalagem, o teor de gorduras totais de chocolates, biscoitos recheados e salgadinhos ultrapassou os requerimentos diarios para a faixa etaria em estudo. Palavras-chave: Alimentos industrializados; Gorduras; Nutricao da crianca; recomendacoes nutricionais. Abstract: healthy eating is essential for growth and development. Observed trend of increased consumption of processed foods, which often contain high-fat, generating excess weight. The weight gain during childhood can make higher the risk of obesity in adults. The objective of this study was to identify the content of total fat, saturated and trans processed foods consumed by children. The sample consisted of 5 kinds of foods chosen for their significant presence in baby food (milk chocolate, Oreo flavor chocolate, snacks, instant noodles and yogurt petit suisse strawberry flavor). Of these foods, 5 marks were chosen for each product, totaling 25 products. Data collection was performed by analyzing the labeling of the products. The amount of total fat contained in the portion of food was compared with the recommendation proposed by the Dietary References Intakes for the age group 4-8 years (24 g). The levels of total fat per serving of some products very high values, very close to the recommendation of daily consumption. The food that had the highest amount of total fat in relation to the portion was noodles (15.6 g), followed by milk chocolate (8.3 g). When considering the portion, the content of total fat presented the products did not exceed the recommended amount in grams per day for the age group. Total contents of the package, the content of total fat chocolate, sandwich cookies and snacks exceeded the recommendation for the age group. Keywords: Industrialized foods; Fats; Child nutrition; Recommended dietary allowances.

O uso do soro lácteo como complemento na formulação de alimentos visando ao seu aproveitamento é uma alternativa para a obtenção de novos produtos. Neste trabalho, desenvolveram-se bebidas à base de soro oriundo de queijo coalho tipo A com frutas e hortaliças. Na formulação das bebidas, utilizaram-se diferentes proporções entre soro lácteo, frutas e hortaliças, com adição de 10% de açúcar. Seis bebidas foram formuladas e submetidas a um teste de preferência, e as três primeiras colocadas foram submetidas a um teste de aceitação sensorial. As três preferidas foram as bebidas sabor graviola, morango e goiaba. A bebida sabor graviola obteve aceitação com as melhores notas nos atributos sensoriais cor, sabor, aparência e qualidade global, seguida pela formulação de sabor morango, mas sem diferença significativa (P>0,05). A bebida sabor goiaba teve o diferencial no atributo odor e superou as bebidas sabor graviola e morango (P

O morango é um fruto de estrutura frágil e muito perecível. Uma alternativa para agregar valor ao fruto é a produção de um fermentado de morango. O mel de abelha é conhecido como ingrediente versátil e altamente fermentável que apresenta sabor e aroma característico.. O presente trabalho teve como objetivo produzir uma bebida mista de mel de abelha e morango, com teor alcoólico de 10° GL e avaliando a cinética de fermentação alcoólica na produção da bebida. A bebida mista de mel de abelha e morango foi obtida seguindo etapas de seleção, sanitização, preparo do mosto, sulfitação, inoculação, fermentação, trasfega, clarificação, envase, rotulagem e armazenamento. O processo fermentativo foi avaliado em oito tempos de fermentação quanto ao teor de sólidos solúveis totais, produção de etanol, acidez titulável, pH e contagem de células. A bebida produzida apresentou um sabor seco com leve aroma de morango, pH de 3,18, acidez titulável de 0,5% e teor alcoólico de 10,1 °GL estando em conformidade com os padrões exigidos pela legislação brasileira sobre bebidas. O morango e o mel de abelha utilizados na produção da bebida mista apresentou características adequadas para o processamento industrial, a graduação alcoólica da bebida mista de mel de abelha e morango foi de 10,1°GL, estando dentro das especificações exigidas pela legislação brasileira. A produção de bebida mista de mel de abelha e morango é tecnicamente viável em função da qualidade do produto e pode ser considerada como uma forma promissora de aproveitamento do mel nos excedentes da safra.Kinetics of mixed beverage production of honey from bees and strawberriesAbstract: The strawberry is a fruit of fragile and very perishable structure. An alternative to add value to the fruit is the production of a strawberry fermented. Bee honey is known as a versatile and highly fermentable ingredient that has a characteristic flavor and aroma. The present work had as objective to produce a mixed drink of honey of strawberry and honey, with alcohol content of 10 ° GL and evaluating the kinetics of fermentation In the production of the beverage. The mixed drink of honey and strawberry honey was obtained following the steps of selection, sanitization, preparation of the must, sulphitation, inoculation, fermentation, racking, clarification, packaging, labeling and storage. The fermentation process was evaluated in eight fermentation times for the total soluble solids content, ethanol production, titratable acidity, pH and cell count. The beverage produced had a dry flavor with a slight strawberry flavor, pH of 3.18, titratable acidity of 0.5% and alcohol content of 10.1 ° GL in compliance with the standards required by Brazilian legislation on beverages. The strawberry and bee honey used in the production of the mixed drink had adequate characteristics for industrial processing, the alcoholic strength of the mixed beverage of honey and strawberry was 10.1 ° GL, being within the specifications required by Brazilian legislation. The production of mixed honey and strawberry honey is technically feasible depending on the quality of the product and can be considered as a promising way of harnessing honey in crop surpluses.

Cheese whey is a byproduct of the dairy industry of high organic load, which if considered as waste must be sent to the treatment plant effluent, before disposal in water bodies. However whey proteins exhibit excellent nutritional quality. The production of a dairy dessert using cheese whey is an alternative use of this waste in order to add value and reduce business costs. Therefore, the objective of this study was to develop and evaluate the physicochemical, rheological and sensory characteristics of different strawberry flavor formulations of dairy dessert prepared with cheese whey and gums. Formulations were prepared with different concentrations of gums, such as xanthan, carrageenan, guar and pectin. The average levels of moisture, protein and lipid of the dairy dessert formulations were 67%, 7.7% and 5.9%, respectively. The evaluation rheological showed non-newtonian behavior, with plastic flow and thixotropy for all dairy dessert formulations. In sensory evaluation, the sample with 0.3% xanthan gum and 0.2% guar gum had the highest acceptability index of appearance and texture attributes, furthermore, the average overall impression is not significantly different from commercial sample of dairy dessert analyzed. In relation to purchase intention 67.5% of the panelists pointed out that "certainly" or "probably purchase" the product with 0.3% xanthan gum and 0.2% guar gum if it was marketed. The cheese whey use in the dairy dessert preparation is a viable alternative in the technological and environmental aspects for the dairy industry. Soro de queijo é um subproduto da indústria de laticínios de elevada carga orgânica, que se considerado resíduo deverá ser encaminhado a estação de tratamento de efluentes, antes do descarte em corpos hídricos, porém as proteínas do soro apresentam excelente qualidade nutricional. A produção de sobremesas lácteas a base de soro de queijo é uma alternativa de aproveitamento deste resíduo visando agregar valor e reduzir os custos das empresas. Portanto, o objetivo desse trabalho foi desenvolver e avaliar as características físico-químicas, reológicas e sensoriais de diferentes formulaçõesde sobremesas lácteas sabor morango elaboradas com soro de queijo e gomas. Foram elaboradas formulações com diferentes concentrações de gomas xantana, carragena, guar e pectina. Os teores médios de umidade, proteínas e lipídios das formulações de sobremesa láctea elaboradas foram de 67%, 7,7% e 5,9%, respectivamente. A avaliação reológica demonstrou comportamento não-newtoniano, com fluxo plástico e tixotropia para todas as formulações de sobremesas lácteas. Na avaliação sensorial, a amostra com 0,3% de goma xantana e 0,2% de goma guar apresentou o maior índice de aceitabilidade dos atributos aparência e textura, além disso, a nota média da impressão global não diferiu significativamente da amostra comercial de sobremesa láctea analisada. Em relação a intenção de compra, 67,5% dos provadores assinalaram que "certamente" ou "provavelmente comprariam" o produto com 0,3% de goma xantana e 0,2% de goma guar caso fosse comercializado. O emprego do soro de queijo na elaboração de sobremesas lácteas é uma alternativa viável sob os aspectos tecnológicos e ambientais para os laticínios.

An experiment was conducted at Postharvest Laboratory, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka during February 2018 to December 2018 to add value to Watermelon rind and to study quality of watermelon rind jam as influenced by different concentration of rinds and sugar with flavors. This single factors experiment was consisted of sixteen treatments with three replications and laid out in CRD. The treatments were T1F0=50% rind+50% sugar+no flavor; T1F1=50% rind+50% sugar+strawberry flavor; T1F2=50% rind+50% sugar+pineapple flavor; T1F3=50% rind+50% sugar+vanila flavor; T2F0=80% rind+20% sugar+no flavor; T2F1=80% rind+20% sugar+strawberry flavor; T2F2=80% rind+20% sugar+pineapple flavor; T2F3=80% rind+20% sugar+vanila flavor; T3F0=60% rind+40% sugar+no flavor; T3F1=60% rind+40% sugar+strawberry flavor; T3F2=60% rind+40% sugar+pineapple flavor; T3F3=60% rind+40% sugar+vanila flavor; T4F0=40% rind+60% sugar+no flavor; T4F1=40% rind+60% sugar+strawberry flavor; T4F2=40% rind+60% sugar+pineapple flavor; T4F3=40% rind+60% sugar+vanila flavor. At first qualitative test was done for prepared jam. Then organolaptic test was done and last of all various chemical changes were determined with the storage period. T1F1 was statistically best. The chemical analysis of T1F1 jam was pH (3.80), TSS (6.00 %,), TA (2.48%), vitamin C (0.26mg/100g). This suggested that 50% rind+50% sugar and strawberry flavor was the promising formulation for the preparation of good quality of watermelon rind jam.

The effect of flavor amplification on sensory-specific satiety was investigated. Nineteen young adults (mean age = 25 years) and 19 elderly adults (mean age = 72 years) rated the sensory properties of six foods, and were then asked to consume normal-flavored or flavor-amplified strawberry yogurt until comfortably full. The participants then re-rated the sensory properties of the six foods. There were no differences in the amount of yogurt consumed in either age group. Moreover, flavor-fortifying the yogurt had no effect on the amount consumed in either age group. The consumption of both yogurts caused a reduction in rated pleasantness of the yogurt among young adults, but no change in the rated pleasantness of the uneaten foods. However, the elderly did not show a decrease in the rated pleasantness of any of the foods contained in the taste tray. This study indicates that sensations of sensory-specific satiety were significantly reduced in the elderly, and these sensations were not induced by the addition of strawberry flavor to the yogurt. PRACTICAL APPLICATIONS This present study provides further data that indicate sensory-specific satiety does not operate in elderly people. It is frequently assumed that this is due to age-related chemosensory losses. This study attempted to compensate for these age-related losses by increasing the flavor of a food to induce sensory-specific satiety. The addition of extra flavor failed to have an effect on the elderly people's eating behavior. This present study highlights the requirement for further research to determine the relationship between the chemosenses and eating behavior. It is possible that by optimizing the hedonic qualities of food, there will be a change in eating behavior that will positively impact on the elderly people's nutritional status. Such research would be of interest to individuals who is involved with providing food to elderly people.

Objective: To measure the acidity of commercially available candies. Material and Methods: Tic Tac® candies with the following flavors were selected: mint, orange, extra-strong, cinnamon, strawberry, cherry/passion fruit, acquired in supermarkets. Candies were triturated and from the resulting powder, 3 samples of 5 grams were separated and dissolved in 10ml of doubly deionized water. This process has allowed reading pH in triplicate, measured with the aid of an in vitro combined potentiometer and electrode, previously gauged with pH 4 and 7 with standard solutions before reading. In candies with pH values under 5.5.pH, tritatable acidity was verified. Three 15-gram candy powder samples were separately dissolved in 30 ml of doubly deionized water. In this solution, aliquots of 100 μl 1N NaOH were added to reach pH 5.5. Mineral water was used as control. The results were submitted to Analysis of Variance (ANOVA). The comparisons of means were carried out by the Tukey test at 5% significance level (p

YAZICI, Fehmi/0000-0001-9601-8843; Aydemir, Oguz/0000-0003-0538-2311 WOS: 000231312300038 The effect of soy protein concentrate (0, 1.5, 3, and 4.5%) on the physical, chemical, and sensory properties of strawberry flavored (0, 0.01 and 0.02%) ice cream samples was examined. All samples were analyzed for pH, titratable acidity, total solids, nitrogen, fat, ash, overrun, viscosity, meltdown, Hunter L-, a-, b- values, flavor, body and texture, and appearance. Substituting soy protein concentrate (SPC) in ice cream formula for non-fat dry milk (NFDM) positively influenced the nitrogen content, viscosity values, and melting and appearance properties of the ice cream samples while overrun values and flavor scores were negatively affected. SPC could be incorporated into the ice cream formula in the range of 1.5-3% devoid of significantly diminishing the physical, chemical, and sensory properties.

The flavor of eight samples of commercial strawberry yogurt was studied by Free-Choice Profile analysis (FCP). Generalized Procrustes Analysis (GPA) applied to FCP allowed differentiation between samples and highlighted flavor attributes responsible for the observed differences. The relation between sensory and physicochemical datasets was studied by means of GPA. Those samples with higher carbohydrate content were perceived as sweeter, having stronger strawberry flavor, and with more dairy and yogurt flavors. Samples with higher titratable acidity, ash and protein content were perceived as more acidic and higher in intensity of “faulty” or “defective” flavors. Higher moisture content was associated with lower intensity of “dairy” flavors (creamy, dairy, and yogurt) and greater intensity of rancid flavor. It is concluded that, though not often used to this end, GPA is a suitable method to study the relationship of sensory and instrumental measurements.

The biogenesis of strawberry flavor is a popular area of current research bringing together diverse areas of sclence, including flavor chemistry, biochemistry, molecular biology, and genetics, This review concentrates on the blosynthesis of three major flavor classes of compounds in strawberry, namely carbohydrates, esters, and furanones. They are qualitatively discussed with respect to their importance in fruit flavor, their biochemical formation, and the biochemical relationships between each other and fruit ripening. Recent genetic studies are also crideally evaluated. These can provide an insight into the expression of bioinformation controlling the hiogenesis of these flavor compounds through identifying and studying the expression of the corresponding controlling enzymes. Cet article de synthese presente la biosynthese de 3 classes chimiques de l'arome de fraise: glucides, esters, et furanones. Une analyse quantitative de leur importance dans la flaveur et de leur biosynthese lors du murissement est presentee.L'expression et la regulation des genes impliques dans les voies de biosynthese sont egalement presentees.

The flavor of strawberries (Fragaria ananassa) and the influence of the mutualistic association between the strawberry plant and methylobacteria on strawberry flavor formation in the fruit were the focus of this study. With the aim of better understanding the underlying reactions and their influence on strawberry flavor formation, we investigated strawberries that were treated with methylobacteria as well as fruits from control plants by the use of comprehensive GC×GC-qMS in comparison to traditional GC-MS. For various reasons, the preliminary results did not provide any clear explanation of what happens in this specific plant–bacteria association; further efforts are therefore required in plant breeding as well as in analytical investigations.

Aims and Objectives: Dental erosion is a common disease in children. Food diets, due to high amounts of juice, soft drinks, chewing gum, and acidic chocolate, are one of the most important risk factors in erosive processes among children. The aim of this study was to evaluate the effect of candy and chocolate on the microhardness of tooth enamel. Materials and Methods: Two types of popping candy and one type of popping chocolate were used in this study. Thirty-three healthy permanent premolar teeth and 33 primary incisor teeth (A or B) were selected. Five grams of each popping chocolate or candy was dissolved with 2 ml of artificial saliva. Subsequently, their pH and titrable acidity (TA) as well as microhardness and surface roughness of enamel were examined in the laboratory. Data were analyzed and evaluated Released 2011. IBM SPSS Statistics for Windows, Version 20.0. Armonk, NY through independent t-test, paired t-test, Tukey test, and ANOVA. Results: The results of this study showed that only the pH of the candies was below the critical pH of the enamel (5.5) and their TA was B = 0.20 and C = 0.21. The most significant effect on the enamel microhardness of the permanent and primary teeth was by the following types of candy: orange flavor (C), strawberry flavor (B), and chocolate (A), respectively. This difference was significant (P < 0.001) and the surface roughness increased after exposure. Conclusions: This study showed that popping chocolate and candy reduces microhardness of enamel.

The studies reported here addressed the question of whether the pungent principle in chilies, capsaicin, suppresses taste and flavor intensity. Over a period of several minutes, groups of frequent and infrequent eaters of chili repeatedly rated the taste and flavor intensities of sweet and sour solutions that also contained either orange or vanilla flavor, and capsaicin at 0, 2, 4, and 16 ppm. As well as the intensity of the qualities while in the mouth, measures of the number of rating periods for the intensity to dissipate to zero, and the summed total intensity were also derived. Infrequent chili users rated the capsaicin burn as more intense than did the frequent users. With few exceptions, and for groups, sweetness was suppressed by the presence of capsaicin. By contrast, sourness was unaffected by capsaicin. Flavor intensities also showed suppression by capsaicin. High correlations between ratings of sweetness and flavor were found, suggesting that perceptual confusion between the two qualities may have been responsible for the flavor suppression. A second experiment examined the effects of capsaicin on ratings of strawberry flavor alone. This study produced little evidence of flavor suppression by capsaicin. These results are discussed in terms of an attentional model of capsaicin's effects.

The study was conducted to identify the implementation of supervision on the pasteurized milk product quality and to explore the result of supervision on the cup packaged chocolate and strawberry flavor milk quality. The method utilized in this research was descriptive method. Data analyzed was time series, one obtained from MT-KPBS Pangalengan Bandung. Analysis method exploited were p-chart and multiple linear regression method. Result indicated that fresh milk collected at MT-KPBS Pangalengan Bandung contained higher fat content compared with standard quality condition that MT-KPBS stated. Quality supervision that MT-KPB implemented involved supervisions on raw material quality and product quality. Pasteurization milk was bad and defects with both chocolate and strawberry flavor were located between upper controlled limit (UCL) and lower controlled limit (LCL). This indicated that the defect occurred is still at under control limit. Laboratory and packaging personnel are not significantly affected to the defect of chocolate and strawberry flavor pasteurizedmilk

Among yogurt dairy components, protein type is known to modify the texture of the products and the volatility of odorous volatile organic compounds. The aim of this study was to investigate the impact of 3 protein ratios (caseinate to total protein) on the sensory properties of 4% fat, strawberry-flavored stirred yogurts. A sensory methodology study was therefore investigated to choose the most efficient method in terms of sensitivity, quantification, and ease with which the panel could distinguish slight differences in olfactory property between the yogurts. Three kinds of product presentation procedures were compared: a monadic presentation, a comparative presentation, and a comparative presentation with a reference. The results showed that the 3 presentation methods emphasized some important texture differences between the yogurts in the same way. However, the comparative procedure with a reference was the only one to reveal clear olfactory property differences between the yogurts. The main effect of protein ratio variation in yogurt concerned the texture properties, which greatly differed between the 3 yogurts and was confirmed by complex viscosity measurements. Olfactory differences between the yogurts were more subtle. Overall, the flavor intensity and the fruity notes were less intense in the yogurts with the high caseinate ratio than in those with the low ratio. This result was in agreement with the physicochemical measurements, which showed a higher retention of a large majority of aroma compounds of the strawberry flavor in the yogurts with a high caseinate ratio.

Avaliou-se a influência da betaciclodextrina (beta-CD) na qualidade sensorial, na composição química e propriedades físicoquímicas (proteína, lipídios, sólidos totais, cinzas, acidez em ácido láctico, carboidratos totais e pH) do iogurte de leite de cabra, sabor morango. Para a avaliação sensorial utilizouse o teste de categoria. Os resultados demonstraram que houve diferença significativa ao nível de 1% de probabilidade entre os tratamentos teste e controle, para o iogurte contendo 0,40% de beta-CD, mostrando a eficiência da beta-CD na minimização do "sabor caprino" nesta concentração. As análises físico-químicas não apresentaram diferença estatística entre os tratamentos. O iogurte de leite de cabra adicionado de beta-CD pode tornar-se mais uma alternativa para o beneficiamento de leite de cabra e mais uma opção para indivíduos alérgicos às proteínas do leite de vaca. Abstract The influence of betaciclodextrin (betacd ) was evaluated in sensorial quality, chemical composition and physical chemical properties (protein, lipids, total solids, ashes, acidity in lactic acid, total carbohydrates and pH) of goat milk yogurt, strawberry flavor. For sensorial evaluation the category scale test was utilized. The results demonstrated significant differences at level of 1% probability between the test and control treatments, for the yogurt containing 0,40% of betaCD, showing the efficiency of betaCD in the minimization of the goaty flavor in this concentration. The physical chemical analysis didn’t show significant statistical difference between the treatments. The goat milk yogurt with addition of betaCD can become another alternative for goat milk processing and other option for allergic individuals to cow milk protein.

Understood for fermented milk, products made by coagulation and lowering the pH of milk by lactic fermentation of crops through the action of specific microorganisms. Included among the types of fermented milks yoghurt, acidophilus milk, kefir, kumys and curds. Were collected four brands of probiotic fermented milk strawberry flavored, commercialized the west region of Paraná, in triplicate, totaling 12 samples, and those subjected to physical and chemical analyzes in order to evaluate whether they were in accordance with the parameters of the legislation, which presents only, fat, protein and acidity. The remaining analyzes were compared with the values found in the literature by other authors for fermented milks. It was observed that the samples were in disagreement with the current legislation for the titratable acidity and protein, and the sample B is also not comply in fat content. It can be concluded that the probiotic fermented milk, strawberry flavor, do not meet the standard of quality and identity recommended by legislation current.DOI: http://dx.doi.org/10.14685/rebrapa.v3i2.88

This study was designed to determine the perceived intensity and pleasantness of different food flavors. A group of 32 young subjects (mean age: 22, range 20-25) and 23 elderly subjects (mean age: 76, range 72-82) judged the intensity and the pleasantness of five series of food flavors, each with five geometrically spaced concentration levels: (a) bouillon flavor in water, (b) tomato juice flavor in water, (c) orange juice flavor in water, (d) strawberry flavor in yogurt, and (e) sugar in unsweetened yogurt. On average, the elderly subjects had lower perceived intensities for the highest concentrations of the series of bouillon, tomato juice, strawberry flavor in yogurt, and sugar in yogurt, whereas the average responses to the lowest concentrations were almost equal. The slope of the psychophysical function for the orange juice flavor was equal for the group of young and elderly subjects. Optimal preferred concentrations were higher for the elderly than for the young subjects in the cases of bouillon, tomato juice and orange flavor. Optimal concentrations for strawberry flavor and sugar in yogurt were about equal. It was found that there are considerable differences between young and elderly subjects in the sensory perception and pleasantness of food flavors. Changes with age in functions relating (a) concentration with perceived intensity (psychophysical), (b) concentration with pleasantness, and (c) perceived intensity with pleasantness were specific for the different flavor qualities.

Two experiments investigated the relative influence of cue predictiveness and stimulus salience on flavor aversion learning. In the first study experimental subjects experienced a nonsalient strawberry flavor and a different, more salient flavor prior to illness on each of the first three conditioning trials; the nonsalient strawberry and salient lemon were paired with illness on the fourth trial. This treatment resulted in a strong aversion to the strawberry flavor and on aversion to the lemon flavor. In contrast, animals which had experienced only a single pairing of strawberry, lemon, and illness acquired a strong aversion to lemon and no aversion to strawberry, while animals which had experienced only the pairing of different flavors and illness on each of the first three trials developed a strong aversion to both strawberry and lemon. Experiment 2 replicated the results of the experimental condition of the first study but also included a “blocking” condition in which subjects received three strawberry and illness pairings prior to a strawberry-lemon-illness pairing. Subjects in the blocking condition developed only a weak aversion to strawberry, and this aversion did not block the development of a strong lemon aversion. Apparently, in order for a nonsalient flavor cue to block the acquisition of an aversion to a more salient cue, the nonsalient flavor must not only be paired with illness but also be more predictive of illness than the more salient flavors also paired with illness. The data were discussed in terms of the R. A. Rescorla and A. R. Wagner's associative model (1972, in Classical conditioning II: Current research and theory, New York: Appleton-Century-Crofts), R. A. Rescorla's catalytic model (1982, Journal of Experimental Psychology: Animal Behavior Processes, 8, 131–141), and N. J. Mackintosh's attentional model (1975, Psychological Review, 82, 276–298) of conditioning.

Summary 1. The off-flavor common to strawberry ice cream is not necessarily due to the type of strawberries used. The flavor was produced with fresh, cold pack, and canned strawberries. 2. Increasing the amount of strawberries from 10 per cent to 20 per cent of the ice cream mix delayed the occurrence of the off-flavor. 3. The off-flavor may occur in pineapple ice cream as readily as in strawberry ice cream. 4. Heating the strawberries and the ice cream mix to 180° F. for one hour did not prevent the off-flavor from appearing. 5. Neutralization of the acid of the berries to pH 7 delayed the off-flavor but the natural strawberry flavor was injured by this procedure. 6. The quality of the milk products used had little effect on the appearance of the off-flavor. “Cardboard” flavored cream and skimmilk failed to cause the off-flavor when dry skimmilk was used instead of condensed skimmilk. The absence of cream from the mix did not prevent the appearance of the off-flavor when certain condensed milks were used. 7. Condensed milks, containing a certain amount of copper, caused the off-flavor to occur. If the total amount of copper in the mix equalled 1.3 p.p.m., the flavor always developed. 8. The off-flavor never occurred when three types of dry skimmilk were used instead of condensed milk, because these powders did not add sufficient copper to the mix to cause the off-flavor.

In the present work we applied interval-censored survival analysis techniques to estimate sensory cut-off points based on consumer's decision to accept or reject food products taking into account the inherent variability in sensory measurements. We compared the values obtained using this survival analysis methodology with those obtained by applying a previous regression based method. Cut-off point (COP) estimations were made for acid flavor in yogurt, strawberry flavor in a strawberry flavored drink and appearance quality index in broccoli. For two of these products the regression based cut-off points were unrealistic, and would lead to much too conservative COP's, leading to unnecessary rejection of samples in quality control inspections or very short shelf-lives. For one of the products (strawberry flavored drink), the survival and regression-based COP's were comparable. The survival analysis methodology is recommended for estimating sensory cut-off points in food products. Fil: Garitta, Lorena Garitta. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Langohr, Klaus. Universidad Politecnica de Catalunya; España Fil: Gómez, Guadalupe. Universidad Politecnica de Catalunya; España Fil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina Fil: Beeren, Cindy. Leatherhead Food Research; Reino Unido