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Article
Publication date: 6 February 2017

Bruna Teodoro Barbosa, Jéssica Ferreira Rodrigues and Sabrina Carvalho Bastos

People are increasingly concerned about food and health and are seeking enriched products. One way to add nutritional value to yogurt consists of the addition of nutritional…

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Abstract

Purpose

People are increasingly concerned about food and health and are seeking enriched products. One way to add nutritional value to yogurt consists of the addition of nutritional flour. However, it is necessary to optimize formulations that meet the consumers’ expectations. Thus, the purpose of this paper is to aim at sensory optimization of a strawberry yogurt enriched with different flours.

Design/methodology/approach

The optimal concentrations of each flour were defined using the Just-about-right-scale test. Then, an acceptance test was used to assess the samples at optimal concentrations.

Findings

It was observed that the strawberry yogurt should include 1.275 percent golden flaxseed flour, 1.093 percent green banana flour, 1.075 percent eggplant flour and 3.420 percent oatmeal flour. All formulations had good acceptability and the yogurt added with the addition of golden flax flour and the traditional product received similar sensory acceptance. Thus, it is possible to add nutritional value to strawberry yogurt by maintaining its sensory quality.

Research limitations/implications

More detailed studies on the shelf-life of yogurt are necessary to enable the incorporation of flours into yogurt as heat, light and oxygen can reduce the beneficial effects of flours. Therefore, researchers should test the proposed propositions further.

Practical implications

Optimization of an enriched yogurt is a good alternative to provide a product that meets consumers’ expectations, besides adding value to the product. However, there are technological challenges when adding functional components in foods. Thus, this study aimed at sensory optimization of a strawberry yogurt enriched with different flours.

Social implications

The authors aimed to provide a healthy product to the market as well as contribute toward product variety in the market.

Originality/value

There are few studies in respect to the sensory aspects of enriched yogurts. Therefore, this work will aid future studies, supporting the optimization of functional products and contributing toward product variety in the market.

Details

British Food Journal, vol. 119 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 3 June 2019

Daniela da Costa de Oliveira, Amanda Cristina Cristina Andrade, Jéssica Guimarães, Jéssica Ferreira Rodrigues, Mariana Mirelle Pereira Natividade and Sabrina Carvalho Bastos

Excessive sodium intake is associated with several diseases. Accordingly, several measures, including microparticulate salt, have been adopted to reduce the salt contents of food…

450

Abstract

Purpose

Excessive sodium intake is associated with several diseases. Accordingly, several measures, including microparticulate salt, have been adopted to reduce the salt contents of food products. However, no studies have reported the effectiveness of microparticulate salt in semisolid and liquid products. Accordingly, the purpose of this paper is to evaluate the application of microparticulate salt to reduce sodium contents in semisolid products.

Design/methodology/approach

The optimal salt content to be added in butter was defined by the just-about-right-scale test. Butter samples were prepared using microparticulate salt to achieve 25, 50 and 75 per cent reductions in conventional salt concentrations. Multiple comparison tests were performed to evaluate sample taste.

Findings

The ideal concentration of conventional salt to be added to butter was 2.16 per cent. Discriminative tests showed that samples with 25 and 75 per cent salt reduction showed significant differences (p ⩽ 0.05) compared with butter prepared at the ideal salt content, whereas the sample with 50 per cent salt reduction had no significant difference (p > 0.05). Thus, microparticulate salt showed higher salting power than conventional salt. These results indicated the effectiveness of microparticulate salt in the preparation of semisolid products with sodium reduction.

Research limitations/implications

More detailed studies about the reduced-sodium butter shelf life are necessary to verify the microparticulate salt application in the product preparation. Moreover, microparticulate salt application in semisolid and liquid products elaboration must be more investigated to better elucidate its practicability of reducing sodium content in these kinds of products. Therefore, researchers are encouraged to test the proposed propositions further.

Practical implications

Microparticulate salt has been successfully applied to reduce sodium in solid products, being added to the finished product surface. However, there are no studies that report its effectiveness in semisolid and liquid products, such as the butter, in which the salt is added during the product preparation. Thus, this research provides new scientific information to the food industry and research fields, to expand the knowledge of reduced-sodium products development using microparticulate salt with sensory quality.

Originality/value

No studies have evaluated the application of microparticulate salt for semisolid product preparation. Therefore, the findings will support the development of healthy products.

Details

British Food Journal, vol. 121 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

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