Plant-based frozen desserts: temporal sensory profile and preference
Abstract To respond to the growing demand for specific diets aimed at lactose intolerant and vegan consumers, chocolate-flavored frozen desserts with no addition of lactose and other animal-derived products were produced, and the temporal profile and the consumers' acceptance of the samples wit...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
2021-09-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100460&tlng=en |
| _version_ | 1818889342245928960 |
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| author | Alessandra Cazelatto de Medeiros Helena Maria André Bolini |
| author_facet | Alessandra Cazelatto de Medeiros Helena Maria André Bolini |
| author_sort | Alessandra Cazelatto de Medeiros |
| collection | DOAJ |
| description | Abstract To respond to the growing demand for specific diets aimed at lactose intolerant and vegan consumers, chocolate-flavored frozen desserts with no addition of lactose and other animal-derived products were produced, and the temporal profile and the consumers' acceptance of the samples with sucrose substitution by sweeteners were also investigated. Six frozen dessert formulations were made, three made with soy protein and three with rice protein, sweetened with sucrose, sucralose, and stevia. Acceptance tests and Time-Intensity (TI) analysis were performed to assess the intensity and duration of the attributes sweet taste, bitter taste, chocolate flavor, and melting behavior. The results showed no effect of the different plant proteins on the temporal profile and the acceptance by consumers. The use of sweeteners altered the temporal sensory profile and negatively impacted the acceptance of the samples. The sucralose-sweetened formulations were characterized by a lower intensity of sweet taste, chocolate flavor, and bitterness, whereas the stevia-sweetened formulations showed greater intensity and duration of the bitter taste. Characteristics such as the low intensity of chocolate flavor and the increase in sweetness affected the final acceptance of the product. The melting time of frozen desserts has been extended with the use of body agents to replace sucrose. |
| first_indexed | 2024-12-19T17:07:30Z |
| format | Article |
| id | doaj.art-95d3992ef8554faf970c234a82864986 |
| institution | Directory Open Access Journal |
| issn | 1981-6723 |
| language | English |
| last_indexed | 2024-12-19T17:07:30Z |
| publishDate | 2021-09-01 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj.art-95d3992ef8554faf970c234a828649862022-12-21T20:13:07ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232021-09-012410.1590/1981-6723.03720Plant-based frozen desserts: temporal sensory profile and preferenceAlessandra Cazelatto de Medeiroshttps://orcid.org/0000-0002-3539-1713Helena Maria André Bolinihttps://orcid.org/0000-0001-9841-4479Abstract To respond to the growing demand for specific diets aimed at lactose intolerant and vegan consumers, chocolate-flavored frozen desserts with no addition of lactose and other animal-derived products were produced, and the temporal profile and the consumers' acceptance of the samples with sucrose substitution by sweeteners were also investigated. Six frozen dessert formulations were made, three made with soy protein and three with rice protein, sweetened with sucrose, sucralose, and stevia. Acceptance tests and Time-Intensity (TI) analysis were performed to assess the intensity and duration of the attributes sweet taste, bitter taste, chocolate flavor, and melting behavior. The results showed no effect of the different plant proteins on the temporal profile and the acceptance by consumers. The use of sweeteners altered the temporal sensory profile and negatively impacted the acceptance of the samples. The sucralose-sweetened formulations were characterized by a lower intensity of sweet taste, chocolate flavor, and bitterness, whereas the stevia-sweetened formulations showed greater intensity and duration of the bitter taste. Characteristics such as the low intensity of chocolate flavor and the increase in sweetness affected the final acceptance of the product. The melting time of frozen desserts has been extended with the use of body agents to replace sucrose.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100460&tlng=enTime-intensity analysisPenalty analysisPlant-basedFrozen dessertsSweetenersDrivers of liking |
| spellingShingle | Alessandra Cazelatto de Medeiros Helena Maria André Bolini Plant-based frozen desserts: temporal sensory profile and preference Brazilian Journal of Food Technology Time-intensity analysis Penalty analysis Plant-based Frozen desserts Sweeteners Drivers of liking |
| title | Plant-based frozen desserts: temporal sensory profile and preference |
| title_full | Plant-based frozen desserts: temporal sensory profile and preference |
| title_fullStr | Plant-based frozen desserts: temporal sensory profile and preference |
| title_full_unstemmed | Plant-based frozen desserts: temporal sensory profile and preference |
| title_short | Plant-based frozen desserts: temporal sensory profile and preference |
| title_sort | plant based frozen desserts temporal sensory profile and preference |
| topic | Time-intensity analysis Penalty analysis Plant-based Frozen desserts Sweeteners Drivers of liking |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100460&tlng=en |
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