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      Information as a determinant criterion in the acceptance of fermented yam-based ice cream

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          Abstract

          Abstract The aim of this study was to evaluate the influence of information on the acceptability of fermented yam-based ice cream, as well as its sensorial profile. For this, the acceptance and check all that apply (CATA) tests were performed in two sessions by 102 tasters. In the first session, consumers received only brief information about the ice cream preparation. Additional information about the healthy contribution of the product was provided to the consumers in the second session. In the acceptance test, significant differences between the sessions were observed (p < 0.05) for the flavor attribute. Information on health benefits contributed by a reduction of “dislike moderately” and “dislike very much” classes (mainly 50-80%), and an increase of “like slightly” and “like moderately” classes (mainly 30-50%) in the acceptability test in the second session. The first session, the ice cream was related to coconut water and acid flavors and sandy texture, while in the second session it was described as yogurt flavor and creamy texture. There was a tendency to assign more pleasant characteristics to the second session. Therefore, the ice cream acceptance and sensory profile described by consumers were affected by the provided information, especially for the male group.

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          Food fermentations: microorganisms with technological beneficial use.

          Microbial food cultures have directly or indirectly come under various regulatory frameworks in the course of the last decades. Several of those regulatory frameworks put emphasis on "the history of use", "traditional food", or "general recognition of safety". Authoritative lists of microorganisms with a documented use in food have therefore come into high demand. One such list was published in 2002 as a result of a joint project between the International Dairy Federation (IDF) and the European Food and Feed Cultures Association (EFFCA). The "2002 IDF inventory" has become a de facto reference for food cultures in practical use. However, as the focus mainly was on commercially available dairy cultures, there was an unmet need for a list with a wider scope. We present an updated inventory of microorganisms used in food fermentations covering a wide range of food matrices (dairy, meat, fish, vegetables, legumes, cereals, beverages, and vinegar). We have also reviewed and updated the taxonomy of the microorganisms used in food fermentations in order to bring the taxonomy in agreement with the current standing in nomenclature. Copyright © 2011 Elsevier B.V. All rights reserved.
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            Plant-based milk alternatives an emerging segment of functional beverages: a review

            Plant-based or non-dairy milk alternative is the fast growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, calorie concern and prevalence of hypercholesterolemia, more preference to vegan diets has influenced consumers towards choosing cow milk alternatives. Plant-based milk alternatives are a rising trend, which can serve as an inexpensive alternate to poor economic group of developing countries and in places, where cow’s milk supply is insufficient. Though numerous types of innovative food beverages from plant sources are being exploited for cow milk alternative, many of these faces some/any type of technological issues; either related to processing or preservation. Majority of these milk alternatives lack nutritional balance when compared to bovine milk, however they contain functionally active components with health promoting properties which attracts health conscious consumers. In case of legume based milk alternatives, sensory acceptability is a major limiting factor for its wide popularity. New and advanced non-thermal processing technologies such as ultra high temperature treatment, ultra high pressure homogenization, pulsed electric field processing are being researched for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability of the final product. Concerted research efforts are required in coming years in functional beverages segment to prepare tailor-made newer products which are palatable as well as nutritionally adequate.
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              The effects of gender and age on health related behaviors

              Background Lifestyle-related diseases, including diabetes, cardiovascular disease, and some cancers represent the greatest global health threat. Greater insight into health needs and beliefs, using broad community samples, is vital to reduce the burden of chronic disease. This study aimed to investigate gender, age, screening practices, health beliefs, and perceived future health needs for healthy ageing. Methods Random probability sampling using self-completion surveys in 1456 adults residing in Australia. Results Screening behaviors were associated with gender and age. Men and women >51 years were more likely (27%) to have screening health checks than those 51 years wanted information regarding illness prevention than men or those aged <30 years. Conclusion Age and gender are associated with health related behaviors. Optimal health is perceived as a priority, yet often this perception is not translated into preventative action. These findings will inform future research and policy makers as we strive towards a healthier ageing society and the prevention of chronic disease.
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                Author and article information

                Contributors
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Journal
                cta
                Food Science and Technology
                Food Sci. Technol
                Sociedade Brasileira de Ciência e Tecnologia de Alimentos (Campinas, SP, Brazil )
                0101-2061
                1678-457X
                2019
                Affiliations
                [01] Lavras Minas Gerais orgnameUniversidade Federal de Lavras orgdiv1Departamento de Ciência dos Alimentos Brazil
                [03] Diamantina Minas Gerais orgnameUniversidade Federal dos Vales do Jequitinhonha e Mucuri orgdiv1Departamento de Ciência Básica Brazil
                [02] Lavras Minas Gerais orgnameUniversidade Federal de Lavras orgdiv1Departamento de Biologia Brazil
                Article
                31128 S0101-20612019005031128 S0101-2061(19)00000031128
                10.1590/fst.38018
                52693231-cd1f-4a7f-aff5-4ccea4dfb270

                This work is licensed under a Creative Commons Attribution 4.0 International License.

                History
                : 18 December 2018
                : 30 September 2019
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 30, Pages: 0
                Product

                SciELO Brazil


                CATA,acceptability test,sensory analysis,health benefits

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