Eight dairy processing plants located in the west, midwest, and southern regions of the U. S. were surveyed in order to determine pasteurized milk quality. Whole and 2% milks were obtained in duplicate from local grocery stores. Four of the milks obtained were ultra pasteurized (UP), 6 came from organic certified dairies. One set of milk samples was initially evaluated for sediment, freezing point, lab pasteurization counts (LPC), HR-3 test results, coliforms, standard plate counts, protein, fat, and somatic cells. Milks were evaluated for flavor using a 10 point scale (10 meaning no defect) by a 5-member trained panel. Milks were stored at 7°C for two weeks and then evaluated again for flavor, and SPC and coliform counts were conducted. Coliforms were found in 2 samples upon arrival. Remaining fresh samples contained less than 10 CFU /mL. Standard plate counts ranged from less than 100 to 300,000 CFU/mL on fresh samples. No sediment was found in any of the samples. Samples received a mean score of 7 for sensory evaluation upon arrival with the most common criticism being cooked which dropped to 3 after 2 weeks. Common criticisms of samples were cooked, rancid, unclean, and fermented fruity. Region of the U. S. the samples were received from showed no differences in the quality of the samples.
Folic acid fortification is used in the prevention of neural tube defects such as spina bifida and ancencephaly, heart defects, facial clefts, urinary tract abnormalities, and limb deficiencies. Although yogurt is not a good source of folic acid, fortification could aid in prevention of above mentioned defects. Fortification of yogurt with folic acid may or may not change its physico-chemical characteristics. Fat free sugar free yogurt was manufactured using 0, 25%, 50%, 75% and 100% of the recommended daily allowance of 400 micrograms of folic acid. Treatments included addition of folic acid at these levels before and after pasteurization. Lemon and strawberry flavorings were added to improve flavor and improve color of yogurts. The objective was to examine the effects of folic acid on viscosity, pH, TA, syneresis, color, composition, and folic acid concentration in the product at one, three, and five week intervals. Data were analyzed using the General Linear Model procedure with a general linear model with repeated measures in time analysis by the Statistical Analysis System. Significant differences were determined at P<0.05 using Tukey's Studentized Range Test. There were no differences in the electrophoretic mobilities of the protein/peptides in the samples. Mean flavor scores were higher for lemon and strawberry yogurts as compared to plain when tested by a trained sensory panel. Folic acid fortification of yogurt impacted some of its physico-chemical attributes.
Summary Successful introduction of insect consumption to a reluctant US population requires novel insect‐based foods that are responsive to consumers’ expectations of sensory quality. Based on our ‘product appropriateness’ data, snack crackers were formulated with increasing levels of cricket powder (0%, 5%, 10%, 15%, and 20%) in substitution of whole‐wheat flour. Colour, texture, flavour and overall perceptions of snack crackers were evaluated by 150 US consumers in terms of preference (2‐alternative choice), degree of liking (9‐point scale) and acceptability (yes/no). Flavour liking was most highly correlated with overall liking ( r = 0.93). Instrumental analyses indicated that increasing cricket powder resulted in darker and harder crackers, negatively impacting colour and texture preference at 5% and 15% cricket powder addition, respectively. Snack crackers remained acceptable at 15% wheat flour substitution (80% acceptability; mean overall liking = 5.5). However, to promote future consumption, an upper limit of 7.9% cricket powder addition is recommended until sensory quality can be improved.
Abstract Plant‐based yogurt alternatives (YAs) are in demand due to the societal prevalence of milk sensitivities and allergies and some consumers abstaining from animal‐derived products. Producing rice flour YAs has considerable potential because rice flour is hypoallergenic, more economical compared to plant milks, and there are no commercial rice‐based YAs. A new higher protein variety of rice was developed, Frontière, which is sold as both brown and white rice. Therefore, the overall goals of this study were (1) to compare physicochemical properties of YAs from Frontière brown (Frontière brown rice flour [FBRF]) and white (Frontière white rice flour [FWRF]) high‐protein rice flours to regular protein level rice flours and (2) to evaluate the sensory quality of Frontière YAs compared to commercial plant‐based oat yogurt. Rice flours were fermented with Streptococcus thermophilus , Lactobacillus delbrueckii subsp. bulgaricus , and Lacticaseibacillus rhamnosus (a probiotic) to produce FBRF‐ and FWRF‐YAs. A consumer study was conducted to compare FBRF‐ and FWRF‐YAs to a commercially available oat‐based YA. Consumers rated the YAs using 9‐point hedonic and just‐about‐right (JAR) scales. Protein, fat, and ash levels were greater, whereas starch levels and peak viscosities were lower for BRFs than for WRFs. The use of BRF resulted in longer fermentation times but higher bacteria counts for YAs. FWRF‐YA was preferred in terms of overall flavor and liking, sweetness, and tartness. Purchase intent (PI) for FWRF‐YA increased 2.6 times after providing a health claim. This research showed that rice flour can be used to produce YAs with probiotic counts above the minimum recommended, which provides added health benefits for consumers. Practical Application This research provides a possible new use of Frontière high‐protein rice flour to produce plant‐based yogurts. This will help the rice industry by adding value, and those who are vegan, allergic to casein, or lactose‐intolerant will have another option for a plant‐based yogurt. Moreover, the greater levels of probiotic bacteria found in the brown rice flour YAs can potentially provide greater health benefits, making brown rice flour a better choice for making rice‐based YAs.
ABSTRACT This research was designed to develop low‐fat sugar‐free frozen sherbet products containing an acceptable level of soy protein (SP) recommended by the Food and Drug Administration and to determine consumer sensory profile driving consumer acceptance and purchase intent. Four orange‐flavored sherbets were manufactured using four levels of SP isolate (6.0, 6.5, 7.5 and 7.9 g/serving) and evaluated by 140 consumers. Consumers evaluated each sample for acceptability of appearance/color, flavor, sweetness, sourness, texture/mouthfeel and overall liking. Consumers also evaluated overall acceptance and purchase intent of these products. All four formulations were overall different (multivariate analysis of variance, Pr > F = 0.0003). Appearance and sweetness were not used by the consumers to differentiate among the four sherbet formulations. Formulations with 7.9 g and 6.0 g SP were equally liked with the mean overall liking score of 5.60–5.66. Formulation with 6.0 g SP had the highest acceptance (65.0%) and purchase intent (55.7%) after consumers had been informed of soy health benefits. Specifically, overall liking and texture were identified as the two most critical attributes affecting overall acceptance and purchase intent of these products. PRACTICAL APPLICATIONS Consumer interest in healthy eating is increasing. Soy‐based products have moved into the marketplace and are becoming increasingly popular. Consumers tend to associate consuming soy with healthy eating habits. In this study, consumer acceptability of low‐fat sugar‐free sherbets containing soy protein (SP) was evaluated. Development of a frozen dessert with SP would give consumers another venue to satisfy consumer's eating desire and provide them with the health benefits of soy.
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