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Arcia P.L.,CSIC - Institute of Agricultural Chemistry and Food Technology | Arcia P.L.,Laboratorio Tecnologico del Uruguay | Curutchet A.,Laboratorio Tecnologico del Uruguay | Costell E.,CSIC - Institute of Agricultural Chemistry and Food Technology | Tarrega A.,CSIC - Institute of Agricultural Chemistry and Food Technology
Journal of Sensory Studies | Year: 2012

This work focuses on how the expectation created by the label influences the consumer's acceptance and willingness to purchase low-fat Uruguayan cheeses. Six commercial low-fat cheeses were evaluated by a group of consumers who rated their expected liking by observing the label and the degree of liking on tasting the samples under blind and informed conditions. To identify the underlying relationships between product attributes and consumers' personal beliefs motivating their purchasing decision, laddering interviews were performed with another group of consumers. Results indicated that the label had a positive or neutral effect on consumers' hedonic perception. When hedonic expectations were not fulfilled, assimilation took place, either completely or incompletely, indicating that positive consumer expectations had a positive effect on acceptability ratings of these cheeses. For consumers, the two main components influencing the final decision on purchasing Uruguayan low-fat cheese were trust and expected pleasure. The brand, appearance and previous knowledge of the product were the characteristics on the label with most impact on consumers. In addition, certain brands and images on the label elicited differentiating responses, like the sense of natural or traditional manufacture, which motivated some consumers to purchase the product. © 2012 Wiley Periodicals, Inc.


Arcia P.L.,CSIC - Institute of Agricultural Chemistry and Food Technology | Arcia P.L.,Laboratorio Tecnologico del Uruguay | Navarro S.,CSIC - Institute of Agricultural Chemistry and Food Technology | Costell E.,CSIC - Institute of Agricultural Chemistry and Food Technology | Tarrega A.,CSIC - Institute of Agricultural Chemistry and Food Technology
Food Biophysics | Year: 2011

Long-chain inulin in the presence of water forms a particulate gel of inulin crystals that can not only improve the consistency of low-fat products, but can also be responsible for a rough sensation. The objective of this work was to study the rheological properties and microstructure of inulin-enriched desserts when using seeding to control inulin particle size. Dairy desserts were prepared with 2. 5%, 5% and 7. 5% of long-chain inulin, and during cooling, they were seeded with a small amount of powdered inulin. After 1, 4 and 7 days of refrigerated storage, the rheological properties and microstructure of samples were studied and compared with control (unseeded) samples. Results indicated that seeding had a significant effect on both rheological properties and microstructure of desserts. For all inulin concentrations, the seeding technique favoured a faster formation of a greater amount and more regular sized inulin particles. © 2011 Springer Science+Business Media, LLC.


Arcia P.L.,CSIC - Institute of Agricultural Chemistry and Food Technology | Arcia P.L.,Laboratorio Tecnologico del Uruguay | Costell E.,CSIC - Institute of Agricultural Chemistry and Food Technology | Tarrega A.,CSIC - Institute of Agricultural Chemistry and Food Technology
Journal of Dairy Science | Year: 2011

The purpose of this work was to optimize the formulation of a prebiotic dairy dessert with low fat content (<0.1. g/100. g) using a mixture of short- and long-chain inulin. Response surface methodology was applied to obtain the experimental design and data analysis. Nineteen formulations of dairy dessert were prepared, varying inulin concentration (3 to 9. g/100. g), sucrose concentration (4 to 16. g/100. g), and lemon flavor concentration (25 to 225. mg/kg). Sample acceptability evaluated by 100 consumers varied mainly in terms of inulin and sucrose concentrations and, to a lesser extent, of lemon flavor content. An interaction effect among inulin and sucrose concentration was also found. According to the model obtained, the formulation with 5.5. g/100. g inulin, 10. g/100. g sucrose and 60. mg/kg of lemon flavor was selected. Finally, this sample was compared sensorially with the regular fat content (2.8. g/100. g) sample previously optimized in terms of lemon flavor (146. mg/kg) and sucrose (11.4. g/100. g). No significant difference in acceptability was found between them but the low-fat sample with inulin possessed stronger lemon flavor and greater thickness and creaminess. © 2011 American Dairy Science Association.


Arcia P.L.,CSIC - Institute of Agricultural Chemistry and Food Technology | Arcia P.L.,Laboratorio Tecnologico del Uruguay | Costell E.,CSIC - Institute of Agricultural Chemistry and Food Technology | Tarrega A.,CSIC - Institute of Agricultural Chemistry and Food Technology
Food Research International | Year: 2010

In food product development it is important to know to what extent changes in formulation modifies the product, affecting its sensory properties and acceptability. Addition of polysaccharides like inulin can affect product structure in particular, modifying both rheological behaviour and perceived texture. The aim of this work was to assess to what extent rheological properties can explain the acceptability of thickness perceived by consumers in starch-based desserts. Low-fat dairy desserts were prepared varying the concentration of sucrose, flavor aroma and the fat replacer with prebiotic properties (inulin) but with fixed amounts of skimmed milk and starch. The rheological behavior was characterized and the level of sample thickness suitability was evaluated by a total of 100 consumers using a 5-point JAR scale (1 = too weak, 3 = just about right; 5 = too strong). Results indicated that flow and viscoelastic parameters varied among samples depending on inulin and sucrose concentration. According to sensory results, thickness suitability varied greatly between samples. The relationships between instrumental and sensory results are studied and discussed. © 2010 Elsevier Ltd.


Escobar D.,Laboratorio Tecnologico del Uruguay | Clark S.,Iowa State University | Ganesan V.,University of Tennessee at Knoxville | Repiso L.,Laboratorio Tecnologico del Uruguay | And 2 more authors.
Journal of Dairy Science | Year: 2011

High-pressure homogenization (HPH) of milk was studied as an alternative processing operation in the manufacturing of queso fresco cheese. Raw and pasteurized (65°C for 30. min) milks were subjected to HPH at 0, 100, 200, and 300. MPa and then used to manufacture queso fresco. The cheeses were evaluated for yield, moisture content, titratable acidity, nitrogen content, whey protein content, yield force, yield strain, and tactile texture by instrumental or trained panel analyses. The combination of HPH and thermal processing of milk resulted in cheeses with increased yield and moisture content. The net amount of protein transferred to the cheese per kilogram of milk remained constant for all treatments except raw milk processed at 300. MPa. The highest cheese yield, moisture content, and crumbliness were obtained for thermally processed milk subjected to HPH at 300. MPa. The principal component analysis of all measured variables showed that the variables yield, moisture content, and crumbliness were strongly correlated to each other and negatively correlated to the variables yield strain, protein content (wet basis), and sensory cohesiveness. It is suggested that the combination of thermal processing and HPH promotes thermally induced denaturation of whey protein, together with homogenization-induced dissociation of casein micelles. The combined effect results in queso fresco containing a thin casein-whey matrix that is able to better retain sweet whey. These results indicate that HPH has a strong potential for the manufacture of queso fresco with excellent yield and textural properties. © 2011 American Dairy Science Association.


Blanca Gomez G.,Laboratorio Tecnologico del Uruguay | Blanca Gomez G.,Canadian Grain Commission | Blanca Gomez G.,University of Manitoba | Edney M.J.,Canadian Grain Commission | Edney M.J.,University of Manitoba
Journal of the American Society of Brewing Chemists | Year: 2011

Brewery fermentations require sufficient yeast growth during fermentation to achieve the timelines and beer quality expected. It is only possible to obtain the necessary growth when yeast are provided with an adequate supply of all nutrients, including amino acids, minerals, and fermentable sugars. However, a broth made from 100% high-maltose syrup (HMS), and thus containing no micronutrients, showed excellent fermentability under standard laboratory conditions (Congress wort specific gravity, high pitching rates, and continuous stirring), indicating no requirement for micronu-trients under these conditions. The aim of this study was to develop a lab-scale fermentation test, based on reduced pitching rates and use of adjunct sugars, that would indicate the need for micronutrients during fermentation. Malts from three barley varieties and of varying quality were used to investigate the effectiveness of the test. Amino acid levels in worts and fermented worts were measured using ultra-performance liquid chromatog-raphy. Effects of amino acids on fermentability were most apparent when a pitching rate of 0.45 g of compressed yeast per 100 mL of broth and a broth with a 40:60 ratio of HMS to Congress wort were used. At least 1,000 mg of amino acids per L was necessary to completely ferment an 8.5°P broth. Individual amino acids were absorbed in the order expected, with the exception of glutamine, a type A amino acid, which was absorbed at a slower rate than the type B amino acids histidine and methionine. The broth method also found that proline was absorbed even under standard fermentation conditions once other amino acids had been depleted.


Arcia P.L.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Arcia P.L.,Laboratorio Tecnologico del Uruguay | Navarro S.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Costell E.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Tarrega A.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
Food Biophysics | Year: 2011

Long-chain inulin in the presence of water forms a particulate gel of inulin crystals that can not only improve the consistency of low-fat products, but can also be responsible for a rough sensation. The objective of this work was to study the rheological properties and microstructure of inulin-enriched desserts when using seeding to control inulin particle size. Dairy desserts were prepared with 2.5%, 5% and 7.5% of long-chain inulin, and during cooling, they were seeded with a small amount of powdered inulin. After 1, 4 and 7 days of refrigerated storage, the rheological properties and microstructure of samples were studied and compared with control (unseeded) samples. Results indicated that seeding had a significant effect on both rheological properties and microstructure of desserts. For all inulin concentrations, the seeding technique favoured a faster formation of a greater amount and more regular sized inulin particles. © 2011 Springer Science+Business Media, LLC.


PubMed | Laboratorio Tecnologico del Uruguay and University of Arkansas
Type: Journal Article | Journal: Journal of the science of food and agriculture | Year: 2016

Little has been reported about the sensory impact of degree of milling (DOM) on raw, uncooked rice. This study focuses on the effects of DOM, which was measured by surface lipid content (SLC), on appearance and aroma attributes of raw rice, as well as the appearance of cooked rice; greater DOM leads to lesser SLC levels.Milled-rice samples with SLCs of 0.64, 0.59, 0.42 and 0.25%, as well as brown rice (2.27% total lipid content), were evaluated by trained panelists on three appearance- and five aroma-related attributes of raw rice, as well as four appearance-related attributes of the resultant cooked rice. All milled-rice samples, varying in SLC level from 0.64% to 0.25%, differed from brown rice with respect to raw-rice and cooked-rice appearance and aroma attributes. A significant sensory difference among the four raw-rice samples was present only in the degree of whiteness; however, such a difference was absent once the samples were cooked. When cooked, highly milled rice (0.25% SLC) was rated glossier than either lightly milled rice (0.64% SLC) or brown rice.The present study demonstrated that sensory impacts of DOM on raw rice were present between brown rice and milled-rice samples, but not among the milled-rice samples varying in SLC level from 0.64% to 0.25%. The overall findings indicate that consumers may not detect appearance- or aroma-related differences among raw-rice samples ranging in SLC from 0.64% to 0.25%. 2015 Society of Chemical Industry.


Xavier M.D.L.P.,Instituto Nacional Of Carnes | Dauber C.,Laboratorio Tecnologico del Uruguay | Mussio P.,Laboratorio Tecnologico del Uruguay | Delgado E.,Laboratorio Tecnologico del Uruguay | And 6 more authors.
Meat Science | Year: 2014

The objectives of the present work were to assess the use of moderate doses of gamma irradiation (2 to 5. kGy) and to reduce the risk of pathogen presence without altering the quality attributes of bovine trimmings and of patties made of irradiated trimmings. Microbiological indicators (coliforms, Pseudomonas spp and mesophilic aerobic counts), physicochemical indicators (pH, color and tiobarbituric acid) and sensory changes were evaluated during storage. 5 kGy irradiation doses slightly increased off flavors in patties. Two pathogenic markers (Listeria monocytogenesand. Escherichia coliO157:H7) were inoculated at high or low loads to trimmingsamples which were subsequently irradiated and lethality curves were obtained. Provided that using irradiation doses ≤. 2.5. kGy are used, reductions of 2. log. CFU/g of L. monocytogenes and 5. log. CFU/g of E. coli O157:H7 are expected. It seems reasonable to suppose that irradiation can be successfully employed to improve the safety of frozen trimmings when initial pathogenic bacteria burdens are not extremely high. © 2014 Elsevier Ltd.


Bianchi A.C.,Institute Ingenieria Quimica | Olazabal L.,Laboratorio Tecnologico del Uruguay | Torre A.,Laboratorio Tecnologico del Uruguay | Loperena L.,Institute Ingenieria Quimica
World Journal of Microbiology and Biotechnology | Year: 2014

Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are long-chain polyunsaturated fatty acids (PUFAs) that belong to the omega-3 group. They are essential fatty acids found in phospholipid of cell membranes. There is strong evidence that these nutrients may also favorably modulate many diseases. Primary sources of omega-3 PUFAs in the human diet are fish and fish-derived products. The fishing industry worldwide, however, is becoming unable to satisfy the growing demand for these PUFAs. A promising cost-effective alternative source of PUFAs is bacterial production. We identified 40 Antarctic marine bacterial isolates by 16S rRNA gene sequence analysis. Fifteen genera in three phyla were represented in the collection. Isolates were tested for ability to produce EPA using a method in which their ability to reduce 2,3,5-triphenyltetrazolium chloride (TTC) is determined and by gas chromatography coupled to mass spectrometry (GC-MS). All isolates could reduce TTC, and GC-MS analysis showed that four produced EPA and that six produced DHA. We show for the first time that isolates identified as Cellulophaga, Pibocella and Polaribacter can produce EPA and DHA, only DHA or only EPA, respectively. One isolate, Shewanella sp. (strain 8-5), is indicated to be a good candidate for further study to optimize growth and EPA production. In conclusion, a rapid method was tested for identification of new EPA producing strains from marine environments. New EPA and DHA producing strains were found as well as a potentially useful PUFA production strain. © 2014 Springer Science+Business Media Dordrecht.

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