Papers by Alessandra Cazelatto de Medeiros
Foods, Dec 28, 2023
Margarine exhibits significant variations in composition, allowing it to cater to diverse consume... more Margarine exhibits significant variations in composition, allowing it to cater to diverse consumer segments. This study aimed to characterize the physical and sensory attributes of margarine samples available in the Brazilian market. Twelve commercial samples from six different brands, encompassing 30% to 80% of lipid contents, were subjected to instrumental texture analysis and affective assessment. A total of 112 consumers participated in acceptance tests and Check-All-That-Apply (CATA) evaluations, while another group of 62 subjects performed Projective Mapping. Samples with lipid percentages exceeding 70% achieved the highest average acceptance scores for taste and overall impression. The brand with the lowest lipid content (30%) exhibited a stronger association with negative attributes, including rancid flavor and aroma, bitterness, and metallic flavor, resulting in lower average scores for aroma, flavor, texture, and overall impression. However, these scores were not statistically different from samples with 50% and 60% lipid content. Reducing lipid levels in fat-based products such as margarine poses a challenge to food manufacturers, as consumers generally perceive higher lipid percentages as indicative of superior flavor quality.
Journal of Food Science, Aug 23, 2019
Agradeço a Deus por guiar meus passos e iluminar o meu caminho. Agradeço a professora Helena Mari... more Agradeço a Deus por guiar meus passos e iluminar o meu caminho. Agradeço a professora Helena Maria André Bolini pelas orientações, sugestões, paciência, confiança e amizade conquistada no desenvolvimento deste trabalho. Aos membros da comissão examinadora, meus agradecimentos pelas correções e sugestões. Agradeço aos meus pais Evaldo e Wamir e meus irmãos pelo apoio, força e incentivo em todos os momentos. Ao meu marido, André Luiz, pelo amor, atenção, apoio e valorização do meu trabalho e principalmente pela paciência durante todo o período de desenvolvimento da dissertação pelo tempo que a cada dia lhe subtraíra. Aos amigos do Laboratório de Ciência Sensorial e Estudo de Consumidor pela amizade e a todos os provadores, que tornaram possível o desenvolvimento deste projeto, pela dedicação, paciência e disposição. Agradeço a técnica e amiga Eliete e todos os funcionários do DEPAN e da FEA, pelo apoio e presteza com que sempre me atenderam. As empresas DeMarchi ® e SweetMix ® pela doação dos materiais necessários para o desenvolvimento deste projeto. A Capes, pelo auxílio no desenvolvimento do trabalho. x xi xii negativa na aceitação pelos provadores. No entanto os termos descritores viscosidade aparente e cremosidade apresentaram influência positiva na aceitação das amostras de néctar de pêssego. Considerando todos os resultados obtidos na análise sensorial, as amostras preparadas com sucralose e blend de acessulfame-K, sucralose e neotame (100:50:1) apresentaram perfis sensoriais mais próximos da amostra adoçada com sacarose, apresentando aceitação semelhante pelos consumidores. Sendo assim, foram considerados os edulcorantes com maior potencial para substituição da sacarose para desenvolvimento de néctar de pêssego dietético.
Agradeço a Deus por guiar meus passos e iluminar o meu caminho. Agradeço a professora Helena Mari... more Agradeço a Deus por guiar meus passos e iluminar o meu caminho. Agradeço a professora Helena Maria André Bolini pelas orientações, sugestões, paciência, confiança e amizade conquistada no desenvolvimento deste trabalho. Aos membros da comissão examinadora, meus agradecimentos pelas correções e sugestões. Agradeço aos meus pais Evaldo e Wamir e meus irmãos pelo apoio, força e incentivo em todos os momentos. Ao meu marido, André Luiz, pelo amor, atenção, apoio e valorização do meu trabalho e principalmente pela paciência durante todo o período de desenvolvimento da dissertação pelo tempo que a cada dia lhe subtraíra. Aos amigos do Laboratório de Ciência Sensorial e Estudo de Consumidor pela amizade e a todos os provadores, que tornaram possível o desenvolvimento deste projeto, pela dedicação, paciência e disposição. Agradeço a técnica e amiga Eliete e todos os funcionários do DEPAN e da FEA, pelo apoio e presteza com que sempre me atenderam. As empresas DeMarchi ® e SweetMix ® pela doação dos materiais necessários para o desenvolvimento deste projeto. A Capes, pelo auxílio no desenvolvimento do trabalho. x xi xii negativa na aceitação pelos provadores. No entanto os termos descritores viscosidade aparente e cremosidade apresentaram influência positiva na aceitação das amostras de néctar de pêssego. Considerando todos os resultados obtidos na análise sensorial, as amostras preparadas com sucralose e blend de acessulfame-K, sucralose e neotame (100:50:1) apresentaram perfis sensoriais mais próximos da amostra adoçada com sacarose, apresentando aceitação semelhante pelos consumidores. Sendo assim, foram considerados os edulcorantes com maior potencial para substituição da sacarose para desenvolvimento de néctar de pêssego dietético.
Brazilian Journal of Food Technology, 2021
To respond to the growing demand for specific diets aimed at lactose intolerant and vegan consume... more To respond to the growing demand for specific diets aimed at lactose intolerant and vegan consumers, chocolateflavored 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.
Foods, Jan 9, 2022
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
Lebensmittel-Wissenschaft & Technologie, Oct 1, 2021
Abstract The aim of this study was to verify aspects related to the physical and sensory characte... more Abstract The aim of this study was to verify aspects related to the physical and sensory characteristics of skyr yogurt formulations with addition of mango pulp, fructooligosaccharide (FOS), and natural sweeteners. Eight formulations of mango skyr yogurt were produced: four formulations without FOS sweetened with sucrose, stevia, thaumatin and stevia/thaumatin blend; and four formulations with FOS sweetened with the same sweetening agents. Analyzes of instrumental color, texture, and syneresis in the formulations were carried out. Acceptance test and check-all-that-apply (CATA) were carried out in two Brazilian cities (n = 240) localized in different regions. The results of the physical tests revealed that the addition of mango pulp, FOS, and sweeteners had an impact on texture and syneresis of natural skyr yogurt, but not among the elaborated formulations. Differences were observed in acceptance of the samples in the two regions evaluated, and attributes such as mango flavor, sweet taste, and yogurt flavor influenced acceptance positively. The results also demonstrated that the addition of stevia as the only sweetening agent may promote alteration of acceptance and buying intention. Moreover, cultural aspects of consumers are very important information in the development of skyr yogurts.
Foods
This study determined the dynamic sensory profile and consumer acceptance of blackberry nectar wi... more This study determined the dynamic sensory profile and consumer acceptance of blackberry nectar with different sweeteners. The ideal scale was used to determine the ideal sweetness of the sucrose and the magnitude estimation method for the equivalent sweetness of the sweeteners. The sensory profile was determined by time-intensity analyses with trained panelists. This study determined the dynamic sensory profile and consumer acceptance of blackberry nectar with different sweeteners. First, to determine the concentration of sucrose to promote optimal sweetness in blackberry nectar, a study was carried out by consumers, who used an unstructured 9 cm “Ideal Scale”, ranging from the extreme left as “extremely less sweet than ideal” to the extreme right as “extremely sweet than ideal”, with the center of the scale being the ideal sweetness point. Then, the magnitude estimation method was applied to determine the concentration of each sweetener studied in order to obtain the same sensation...
Revista de Nutrição, 2021
Objective The aim of this research was to produce new formulations of peanut “paçoca” candy, repl... more Objective The aim of this research was to produce new formulations of peanut “paçoca” candy, replacing peanut flour with Kinako flour, and check if the addition of this ingredient bears a negative impact on acceptance. Methods Eight formulations of peanut “paçoca” candy, sweetened with sucrose and sucralose, were prepared with partial and total replacement of peanut flour by Kinako flour. The assessment of the acceptance was carried out by 121 tasters, using the 9cm unstructured hedonic scale. Willingness to purchase the different samples was evaluated by a 5-point scale. In addition, a sociodemographic questionnaire was applied. The results were submitted to ANOVA and Tukey’s test. Results Most of the survey participants stated that they rarely consume soybeans and/or soy derivatives. Regarding acceptance, among the eight formulations analyzed, samples sweetened with sucrose, containing either 100% peanut flour and 50% peanut flour replaced by Kinako flour, did not differ significa...
Foods, 2022
The study evaluated the effect of peach juice sweetened with sucrose, widely used non-nutritive s... more The study evaluated the effect of peach juice sweetened with sucrose, widely used non-nutritive sweeteners, the artificial sucralose, neotame blend, and the natural stevia extract with different rebaudioside A concentrations on the temporal and quantitative descriptive profile, and consumer acceptance of the beverage. The sensory profiling was determined by quantitative descriptive and time–intensity analyses. The results showed that the sweeteners neotame and sucralose present higher sweetening power, and the different rebaudioside A concentrations did not affect the sweetening power of the stevia extract. The samples sweetened with stevia with 40% and 95% of rebaudioside A were characterized by the sensory attributes bitter taste, bitter aftertaste, astringency, and black tea flavor, with a negative influence on the consumers’ acceptance. The different concentrations of rebaudioside A in stevia interfered substantially in the descriptors bitter taste and bitter aftertaste, showing...
Foods, 2022
The objective of this research was to evaluate the sensory expectation and buying intention of co... more The objective of this research was to evaluate the sensory expectation and buying intention of consumers from different Brazilian regions for skyr-type yogurt based on the colors and sweetener on its label. Ten images of skyr mango yogurt labels were created varying in color (orange, white, yellow, blue, and green) and sweetening agent (sucrose and natural sweeteners). Consumers (151 consumers) were asked to rate their expectation for the ideal of sweetness, healthiness, acceptance, and buying intention. Labels containing the information “sweetened with sucrose” had a higher percentage of expectation of sweeter than ideal. Label color and sweetening agent had a significant effect on the expectation of acceptance, with a higher percentage for yogurt sweetened with natural sweeteners. There were not statistical differences (p > 0.05) between the labels regarding expected healthiness. Results also showed that consumers had a low level of familiarity with skyr-type yogurts, but it is...
LWT, 2021
Abstract The aim of this study was to verify aspects related to the physical and sensory characte... more Abstract The aim of this study was to verify aspects related to the physical and sensory characteristics of skyr yogurt formulations with addition of mango pulp, fructooligosaccharide (FOS), and natural sweeteners. Eight formulations of mango skyr yogurt were produced: four formulations without FOS sweetened with sucrose, stevia, thaumatin and stevia/thaumatin blend; and four formulations with FOS sweetened with the same sweetening agents. Analyzes of instrumental color, texture, and syneresis in the formulations were carried out. Acceptance test and check-all-that-apply (CATA) were carried out in two Brazilian cities (n = 240) localized in different regions. The results of the physical tests revealed that the addition of mango pulp, FOS, and sweeteners had an impact on texture and syneresis of natural skyr yogurt, but not among the elaborated formulations. Differences were observed in acceptance of the samples in the two regions evaluated, and attributes such as mango flavor, sweet taste, and yogurt flavor influenced acceptance positively. The results also demonstrated that the addition of stevia as the only sweetening agent may promote alteration of acceptance and buying intention. Moreover, cultural aspects of consumers are very important information in the development of skyr yogurts.
Brazilian Journal of Food Technology, 2021
To respond to the growing demand for specific diets aimed at lactose intolerant and vegan consume... more 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 ...
Journal of the Science of Food and Agriculture, 2020
BACKGROUNDTamarind pulp contains polyphenolic compounds that exert antioxidant and anti‐inflammat... more BACKGROUNDTamarind pulp contains polyphenolic compounds that exert antioxidant and anti‐inflammatory effects with a positive impact on human health. The elaboration of a tamarind‐based functional beverage, without the addition of sucrose, can be an alternative to traditional caloric beverages. This study aimed to evaluate the sensory profile and time intensity of a functional tamarind beverage containing artificial and natural non‐nutritive sweeteners.RESULTSThe results of the acceptance test, check‐all‐that‐apply, and time‐intensity tests showed that there were no statistically significant differences between the means of samples sweetened with sucralose and samples sweetened with sucrose for attributes relating to appearance, aroma, flavor, or texture, or for overall impression. Samples with natural sweeteners had lower means for overall product impression and a lower percentage of purchase intention. The perception of astringency, bitter taste, and bitter aftertaste may be linked...
Journal of Food Science and Technology, 2020
The food industry has a consumer market with growing interest in modified products, so this study... more The food industry has a consumer market with growing interest in modified products, so this study aimed to evaluate consumer acceptance and characterize the temporal profile of traditional and lactose-free ''low calorie chocolate ice creams''. Six different samples were produced: three formulated with traditional whole milk sweetened with sucrose, sucralose and stevia and three formulated with lactose-free whole milk, also sweetened with the same sweeteners. Time-intensity analysis, temporal dominance of sensation and acceptance analysis were performed. The ice cream with lactose-free milk sweetened with stevia had a lower acceptance. The samples sweetened with sucrose were characterized by intensity, duration and dominance of the ''sweet'' and ''chocolate flavor'', while the samples sweetened with sucralose were characterized by intensity and duration of the ''sweet'' stimulus and also by the dominance of the ''milk flavor'' stimulus. The samples sweetened with stevia were characterized by greater intensity and duration of bitter stimulus, being also characterized by intensity of sweet taste and chocolate flavor. It can be verified that the use of stevia promotes relevant difference in lactose-free ice cream when compared to traditional ice cream, increasing the duration and dominance of bitter taste, as well impacting and decreasing the consumer acceptance. However, the addition of sucralose did not promote significant changes in the profile of both formulations.
Journal of Food Science, 2020
Different thermal environments can affect human productivity with repercussions on cognitive abil... more Different thermal environments can affect human productivity with repercussions on cognitive ability and physiological changes. However, the direct effect of room temperature on the sensations of food in the mouth during consumption is not yet well established. This study aimed to investigate the effect of indoor temperature on dominant sensations during intake of a beverage containing non‐nutritive sweeteners. The temporal dominance of sensations (TDS) technique was used to evaluate seven functional beverages with different non‐nutritive sweeteners. Sixty consumers participated in the test, attending 3 days of laboratory analysis with strictly controlled indoor temperatures (20, 24, and 26 °C). The indoor temperature affected the TDS curves of four functional beverages, with emphasis on the colder environment, which accentuated the sensation of bitter taste in the samples sweetened with stevia and neohesperidin. In the warmer environment, a TDS peak of fruit flavor was observed for...
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Papers by Alessandra Cazelatto de Medeiros