Acceptability Of Beverages Research Articles

Enhancing dairy sustainability: Rheological, sensory, and physical-chemical properties of low-fat fermented beverages incorporating buttermilk

Buttermilk is a co-product of butter manufacturing, possessing techno-functional, nutritional, and functional properties. However, it is often discarded or underutilized by the dairy industry, particularly in developing countries. The objective of this study was to develop five formulations of low-fat fermented dairy beverages by varying the ratios of skim milk and buttermilk: F1 (100 % skim milk); F2 (75 % skim milk, 25 % buttermilk); F3 (50 % skim milk, 50 % buttermilk); F4 (25 % skim milk, 75 % buttermilk); and F5 (100 % buttermilk). These formulations underwent analyses for centesimal composition, pH, syneresis, water holding capacity, microbiology, rheology, and sensory evaluation. The substitution of milk with buttermilk did not impact the centesimal composition and pH (pH‾=4.48) of the beverages. Furthermore, the inclusion of 25 % buttermilk reduced whey separation by ∼3 % on the day of production and increased the water holding capacity from 58.89 % to 62.72 % of the beverages during 16 days of storage. All formulations presented non-Newtonian pseudoplastic behaviour and apparent viscosity at 50 s−1 from 0.85 to 1.17 Pa s (at 5 °C) and 0.57–0.98 Pa s (at 25 °C). F4 and F5 presented lower gel strength compared to the other treatments. Among the formulations, F3 demonstrated favorable acceptance (global impression = 7.47) and a positive inclination towards the purchase (2.27), with no significant difference from the sample containing 100 % milk (F1). However, the Rate-All-That-Apply test revealed that sensory attributes characteristics of butter, such as flavour, aroma, and greasiness, negatively affected the acceptance of beverages with higher concentrations of buttermilk (F4 and F5). Consequently, utilizing buttermilk as a partial substitute (≤50 %) for milk proved to be a viable alternative to produce nutritious, sensory-pleasing, and cost-effective food items, thereby bolstering the bio-economy in the dairy chain.

Impact of different processing techniques (chemical, heating and sonication) on physicochemical and microbial characterization of kinnow-whey based beverage

Whey beverages that have been added with fruits pulp have always been remained the priority demand of food consumers, but loss of nutritional contents and microbial safety of such beverages is always matter of concern of food producers. To overcome these issues food experts are always in try to find out the processing and preservation techniques for safety of these beverages. In present study kinnow-whey beverage was prepared by addition of kinnow concentrate and acidic whey, at optimum concentrations. Effect of different processing techniques on the physicochemical properties, microbial inactivation, and sensory characteristics of beverage were investigated during 90 days of storage. The outcomes of pasteurization were compared with non-thermal techniques, such as use of preservatives and sonication (20 kHz frequency, 70% amplitude and 5, 10 and 15 min). pH values of all the treatments were reduced, whereas titratable acidity was increased significantly, during storage. There was a significant increase in the brix, viscosity and total solids, with the increase in the storage period. Highest values obtained for brix, viscosity and total solids were T3 (14.32°), T3 (15.13 cP), and T3 (15.13 mg/L) after 90 days storage, respectively. Total plate count (TPC) and yeast and mold count were increased during prolong storage in all treatments. Results showed that the maximum TPC was noted in T0 (2.9 × 104 cfu/ml) at 90 days, while minimum TPC was observed in T5 (0.8 × 104 cfu/ml) at start of study. Similarly, maximum yeast and mold count were noted in T1 (3.2 × 104 cfu/ml) at 90 days whereas, minimum yeast and mold count was observed in T5 (0.1 × 104 cfu/ml) at start of study. Overall acceptability of beverage was highest in 15 min sonicated treatments. It was concluded that the beverages processed with sonication (15 min) demonstrated better stability and sensory attributes compared to other techniques.

Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?

AbstractIn order to verify if the use of defective black, green, and sour (BGS) beans in preparation of Arabica coffee beverages influences their sensory acceptance, and to know the concentration at which the changes caused by these defects start to be perceived, the hedonic thresholds (HTs) and the detection threshold (DT), respectively, were studied. To sensory describe Arabica coffee beverages prepared from healthy beans added with BGS, Check‐All‐That‐Apply methodology was applied. The addition of BGS did not negatively influence the acceptance of the beverages (p > .05) and HT could not be estimated. DT showed that consumers can detect sensory changes in beverages added from 10.25% BGS, but it does not influence their acceptance. We observed a predominance of terms related to weak and unappreciative in beverages added with lower concentration of BGS and terms related to common and appreciable for beverages added with intermediate and relatively high BGS concentration.Practical ApplicationsIn Brazil, coffee is the most appreciated beverage by the majority of the population. However, its price increased in the domestic market, and the purchasing power of the population decreased, what makes it difficult to consume superior quality coffees, such as Arabica healthy beans. Brazilian laws neither prohibit the use of BGS beans, nor limit their use. In this study, although it was able to detect differences between beverages prepared with concentrations of BGS in healthy beans and to trace a sensory profile of them, we could not estimate the HTs for the concentration of BGS in healthy beans. There was no difference on the acceptance of the beverage with 100% healthy beans and those with BGS. Therefore, the consumption of coffee is related to habits and to individual sensory quality, which aids the industry to offer coffee that can be accepted and with reduced cost to Brazilian consumer.

Ameliorative effects of microencapsulated Spirulina platensis in beverage; physicochemical, simulated release, and organoleptic properties

PurposeThe use of Spirulina sp. in food is limited by its bitter flavour and low absorption in the gastrointestinal system. The purpose of this study is to develop encapsulated Spirulina-alginate beads and to determine the physicochemical properties, the release efficiency in the simulated gastrointestinal fluid and the sensory acceptance of the beads when added into a rose syrup beverage.Design/methodology/approachSpirulina-alginate beads were prepared based on 3 × 3 factorial experiments consisting of three concentrations (1%, 2% and 3%) of plain sodium alginate and three concentrations (1, 3 and 5%) (w/v) of Spirulina. Encapsulated Spirulina-alginate beads were evaluated for their encapsulation effectiveness, size, texture, morphology, colour, in vitro release rate and sensory properties.FindingsSample H (3% sodium alginate + 1% Spirulina) had higher encapsulation efficiency (82.3%) but less protein (38.2 ppm) than Sample J (3% sodium alginate + 5% Spirulina) which produced more protein (126.4 ppm) but had lower encapsulation efficiency (54.5%). Alginate was the primary factor affecting bead size, and the texture became harder at 3% sodium alginate but softer at 5% Spirulina. As the concentration of Spirulina increased, the intensity of the green colour diminished. The encapsulated samples released test was better than the control samples, and Sample B (1% sodium alginate + 1% Spirulina) was preferred by the panellists in the sensory study.Originality/valueThis newly developed encapsulated Spirulina will improve the beverage acceptability, minimize the bitterness and increase the release percentage of Spirulina in simulated gastrointestinal.

POTENTIAL OF QUINOA FOR PRODUCTION OF NEW NON-DAIRY BEVERAGES WITH REDUCED GLYCEMIC INDEX

Recently, there has been a growing effort to include underutilised crops to food products. The potential of pseudocereal quinoa for the production of non-dairy plant-based beverages was investigated. Developed products were analyzed for nutritional composition, sugars, glycemic index, technological parameters, and sensory acceptance in comparison with a commercial quinoa beverage. Quinoa beverages contained 0.60-0.63 g per 100 mL proteins, had a medium glycemic index and their energy values ranged from 113.14 to 120.79 kJ per 100 mL of beverage. For improvement sensory acceptance of beverages, these were sweetened with natural sweeteners with a low glycemic index (inulin or agave syrup). It was found that the final products had similar consistency as commercial quinoa drink, but showed a lower overall acceptance. Moreover, it was determined that the acceptance of beverages sweetened with agave syrup was higher than those sweetened with inulin. Due to the absence of gluten in quinoa and medium glycemic index of final products, the developed beverages can represent a new alternative for consumers with special nutritional needs. The addition of suitable ingredients may be recommended to improve their acceptance.

Consumer perceptions and antioxidant profiling of acidified cold-brewed sorghum bran beverages.

Sumac sorghum (Sorghum bicolor L. Moench) bran contains polyphenolic compounds with health-promoting properties. Functional food product development can add economic value to sorghum bran, but acceptability may be limited by bitter taste. An acidified cold-brewed sorghum bran beverage was developed, and simplified sweetened (SB) and unsweetened (UB) versions were analyzed for antioxidant profiles (total phenolic content, phenolic profiling via HPLC, condensed tannins, oxygen radical absorbance capacity, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging) and sensory properties. Beverages contained condensed tannins (average of 0.33mg catechin equivalents per milliliter) along with other flavonoids and demonstrated in vitro antioxidant capacity (3.32-3.96mmol Trolox equivalents per milliliter). One hundred fourteen consumers, grouped by 6-n-propylthiouracil (bitterness) taster status, rated acceptability (9-point hedonic scales), bitterness intensity (5-point scale), and purchase intent (PI; yes/no) of model beverages. Although the concept was novel, SB was clearly more acceptable to consumers regardless of preference for sweet versus unsweet tea (as a reference product concept). Mean mouthfeel and flavor liking scores were significantly higher for SB (6.2 and 5.1, respectively) than UB (4.8 and 3.0, respectively). Bitterness was suppressed by the sweetness in SB (mean bitterness intensity of 1.8vs. 2.6 for UB), although 21% of consumers still found it "too bitter." However, consumers' taster status did not affect beverage acceptability nor bitterness perceptions at present phenolic levels (0.53 gallic acid equivalents per milligram). After a sorghum/antioxidant information message, positive PI increased to 56% for SB, impacting more females than males. Enhanced familiarity and effective product messaging can improve acceptability of acidified cold-brewed sorghum bran beverages as a novel functional food product concept. PRACTICAL APPLICATION: New food applications of cereal bran can provide value in terms of byproduct utilization and delivery of health-promoting ingredients. Sorghum bran beverages demonstrated antioxidant activity, and the sweetened formulation showed decreased bitterness and increased acceptability. Consumers were positively influenced by antioxidant information, although most had not previously consumed sorghum.

Variations in the Strength of Association between Food Neophobia and Food and Beverage Acceptability: A Data-Driven Exploratory Study of an Arousal Hypothesis.

The negative impact of food neophobia (FN) on food and beverage (F&B) liking extends beyond foods and beverages that are novel. In addition, F&Bs that are high in flavour intensity, perceived as dangerous, or have connections to other cultures are likely to elicit rejection by those high in FN. Each of these factors have been established as producing increased arousal, potentially to an unpleasant degree. The aim of this study was to explore the hypothesis that increased arousal underlies all causes of rejection due to FN. To do this, we analysed and interpreted existing data based on online surveys that measured FN and liking for a broad range of F&B names from 8906 adult consumers in the USA, United Kingdom, Australia, Germany and Denmark. Negative associations between FN and liking of varying strengths were evident for 90% of the F&Bs. Consistent with the arousal hypothesis, F&Bs (a) with high flavour intensity, whether produced by chilli, other spices, or flavours, (b) from other cultures, (c) often perceived as dangerous, or (d) that were novel or had novel ingredients showed the strongest negative relationships between FN and liking. Conversely, F&Bs whose liking scores were only very weakly related to FN had low arousal characteristics: high familiarity, sweetness, mild flavours, strong connections to national food cultures, or some combination of these factors. Since this study was exploratory and conducted on existing data, there was no direct measure of arousal, but this is recommended for future, stronger tests of this arousal hypothesis.

Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept

Body is a key sensory characteristic for beverage acceptability, drinkability and an important consideration when making a purchase decision. Evidence suggests that consumers perceive low-alcohol beverages as lacking body. Despite the significance of body, little is known about consumer's understanding of the term. This paper employed a qualitative approach to gain insights into regular beer and wine consumers' understanding of beer and wine body in the UK. Focus group (FG) and the Free Choice Description (FCD) techniques helped explore the term with frequent beer and wine consumers (n = 90). In contrast with most research within alcoholic beverages which has focused on body perception as a one-dimensional viscosity component, this paper identified other sensory characteristics and compositional factors for both beer and wine that were perceived to contribute to body perception from a consumer perspective. It was evident from the present exploratory study that body constituted several modalities, including flavour, mouthfeel and aroma. Other essential factors for beer and wine body perception included appearance and overall beverage quality. It was also demonstrated that specific flavours, including dark fruit (blackberry, cherry, plum), citrus and tropical fruit flavours, Maillard reaction and cereal, as well as the barrel-age flavours (chocolate, coffee, caramel, smoke, grain, oak, roasted malt) were important for body perception. Mouthfeel attributes, such as velvety, smooth, and creamy, were also perceived to be responsible for body perception in beer and wine. Overall, findings from this study are compared across beverage types to provide direction to researchers and new-product developers on the key factors contributing to body perception from the consumer perspective.

Individual Differences in Adaptation to Sweet Taste

ObjectivesOver-consumption of sugar-sweetened beverages is associated with obesity and related conditions, but low-calorie alternatives are rejected by most consumers. Individual differences in sensitivity to off tastes of low-calorie sweeteners (LCS) have been considered as a factor in consumer choice. However, potential differences in adaptation, i.e., the tendency for sweetness to wane with repeated sips, has received less attention. This study measured sweetness adaption to a sugar and two LCS in the same sample of healthy adults to determine if there are stable individual differences in sweet adaptation. MethodsStimuli included three sweeteners at concentrations corresponding to the low (500 mM glucose, 246 μM sucralose, and 303 μM RebA) and high (1.08 M glucose, 870 μM sucralose, and 823 μM RebA) end of the sweetness spectrum for most commercially sold beverages in the US. Each trial participants (n = 38) tasted seven, 10 mL samples of the same stimulus (10 s between samples). For each sample, participants rated sweetness intensity using a general Labeled Magnitude Scale. Tests for all stimuli were repeated three times, on separate days, to assess stability. ResultsAll sweeteners showed significant reduction in sweetness with repeated sips, with the exception of the higher concentration glucose (no significant decrease across repeated sips). Sweetness waned with repeated sips more profoundly for the two LCS than for glucose, as expected given previous results. Importantly, there were substantial and stable (across test sessions) individual differences in sweet adaptation. ConclusionsSweetness faded more rapidly and completely for LCS than for glucose, and some individuals were more susceptible to sweetness adaptation than others. Whether these individual differences are stable across longer periods of time, or contribute to individual differences in acceptance of beverages sweetened with LCS is currently unclear. Funding SourcesFunded by a consortium of food and ingredient companies, including Asahi, Kellogg, Kraft, Mondelez, and Suntory. The views expressed are those of the authors, and do not necessarily reflect the views of the sponsors.

Functional Tinospora cordifolia (giloy) based pasteurized goat milk beverage: Impact of milk protein-polyphenol interaction on bioactive compounds, anti-oxidant activity and microstructure

Tinospora cordifolia (giloy), a medicinal plant widely used in Indian system of medicine, is known to cure various ailments owing to its therapeutic values. Milk is considered as an ideal/delivery carrier system for its bioactive molecules. Therefore, in view of ‘green milk’ concept, and to potentiate the therapeutic benefits of goat milk and giloy juice, pasteurized functional giloy-goat milk beverage was developed using goat milk and debittered giloy juice (90 : 10) and evaluated for its' storage stability at refrigeration temperature (4 ± 1°C). Results revealed that functional beverage prepared with herbal extract treated giloy juice had highest (p < 0.05) total solids, bioactive compounds and anti-oxidant activity as compared to goat milk alone. HMF content showed retardation of browning reaction upon herbal extract application. Viscosity of the beverages was observed to be increasing with increasing shear rate. Fluorescent microscopy indicated polyphenol-milk protein interaction which was well confirmed with FTIR analysis and SEM, thus, supporting the compatibility of giloy juice with goat milk system. Three main principal components were identified for sensory evaluation data using Principal Component Analysis and results revealed beverage acceptability even over the 5 days of storage.

Untargeted LC–HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits

Taste is a key driver of food and beverage acceptability due to its role in consumers’ pleasure. The great interest that natural food and beverages now arouse lies notably in the complexity of their taste, which in turn is related to a wide range of taste-active compounds. Going beyond the classic divide between targeted and untargeted strategies, an integrative methodology to spirits was applied. Untargeted profiling of several cognac spirits was implemented by LC–HRMS to identify compounds of interest among hundreds of ions. A targeted fractionation protocol was then developed. By using HRMS and NMR, dihydrodehydrodiconiferyl alcohol was identified and described for the first time in spirits and oak wood. It was characterized as sweet at 2 mg/L in two matrices and was quantified in spirits up to 4 mg/L. These findings demonstrated how this methodology is relevant and effective to discover new taste-active compounds.

High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance.

This study aimed to evaluate the effect of high-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages. Oat malt was produced, incorporated into a whey formulation (35, 50 and 65% v/v of whey) and ultrasonicated (at 40kHz and 11W/cm2) for 0, 3 or 10min, prior to fermentation with L. casei 431. The treatments were identified as 35/65/0, 50/50/0, 65/35/0, 35/65/3, 50/50/3, 65/35/3, 35/65/10, 50/50/10 and 65/35/10, referring to the whey percentage, oat percentage, and the ultrasound time (min), respectively. The beverages 50/50/0 and 50/50/3 registered the highest (P < 0.05) growth with 1.96 and 2.00 log CFU ml, respectively. In general,the final average population of L. casei 431 was 7 to 8.86 log CFU/ml, being this adequate for a probiotic beverage. The highest antioxidant activity was found in the 35/65/3, 35/65/10, 50/50/3 and 50/50/10 beverages without difference (P < 0.05) among them. There was no effect of gender on the acceptance of the probiotic beverages. The best accepted beverage by women was 50/50/3 and both genders disliked the beverage 35/65/10. There was no relationship between the acceptance of the beverages and the consumers' habit by fermented milk beverages. No difference in the preference between the 50/50/0 and the 50/50/3 beverage was found. It is concluded that the probiotic beverage containing 50% whey and 50% oat and ultrasonicated for 3min generated the highest levels of L. casei 431growth, high antioxidant activity and good consumer acceptance and preference.

The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages.

The development of functional beverages often requires a compromise between the palatability and high content of bio-active compounds. The purpose of this study was to elaborate on the fruit-herbal beverages with defined pro-health functions and evaluate their consumer acceptance. The beverages contained 80% of juices obtained from the fruits of aronia, rugosa rose, acerola, sea buckthorn, and cranberry. Each beverage was supplemented with different plant extracts which enhanced the designed functions of the beverage. The beverages were sweetened with sugar or with steviol glycosides, and were preserved by thermal pasteurization. The main groups of bio-active compounds and antioxidant capacity using ABTS, DPPH, and ORAC methods were analysed before and after pasteurization. The sensory acceptance was tested by 60 adult consumers who assessed the desirability of taste, odour, colour, and overall quality. Each beverage contained substantial amounts of polyphenols, including anthocyanins; rosehip-acerola and sea buckthorn beverages were also sources of vitamin C and carotenoids. All these components were stable under thermal treatment. Rosehip-acerola beverages had the highest antioxidant capacity, which was measured using all three methods exhibited. The highest level of consumer acceptance and willingness to purchase went to aronia beverages, while the sea buckthorn gained the lowest. There was no significant difference between the acceptance of beverages sweetened with sugar and stevia. Women and the 25- to 34-year-old consumer group rated the overall acceptability of the beverages slightly higher, although this was not reflected in their inclination to buy them. Attitude toward proper body mass and health had no influence on overall acceptance and willingness to complete the purchases. The main motivation for purchasing the functional beverages was their sensory acceptance, even if the consumers were informed of their potential health benefits.

Enhancing the antioxidative capacity and acceptability of Kunnu beverage from gluten-free pearl millet (Pennisetum glaucum) through fortification with tigernut sedge (Cyperus esculentus) and coconut (Cocos nucifera) extracts

Kunnu is an infamous non-alcoholic beverage among the inhabitants of Sub-Saharan Africa. It is a fermented product commonly made from millet, sorghum or corn and relatively cheap when compared to carbonated beverages. This study targets value addition of kunnu by fortification with tigernut extracts and coconut milk to further boost the consumption and acceptance among people of all ages. The beverages were then evaluated for the physicochemical properties, phytochemical content and colour analyses. Folin-Ciocalteu method was used to measure the total phenolic content while the ferric reducing antioxidant potential (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) were used to determine the antioxidant capacity. The unfortified kunnu sample had the lowest pH of 3.24 which was significantly increased upon fortification with tigernut extract and coconut milk. Kunnu samples fortified with tigernut had the highest vitamin contents (28.07 mg/ml) and soluble fiber (8%) when compared to the other samples. The total phenol (0.85 mg GAE/ml) and flavonoids (4.59 mg RE/ml) were also highest when the kunnu beverages were fortified with tigernut extract. Fortification with tigernut and/or coconut milk result in elevated antioxidant potentials determined by ABTS, DPPH and FRAP. There was no significant difference in the taste, viscosity, colour and overall acceptability of the beverages when fortified with tigernut extract. The study revealed that fortification with tigernut and/or coconut milk improves the antioxidative potential of the beverages with very good acceptability. The beverage could serve as a healthy replacement for sugar-laden fizzy drinks.

Study on qualitative attributes of RTS beverage of mixed fruit using bael and orange under different storage conditions

Experimental studies were conducted for the production of bael and orange based RTS beverage and its quality evaluation. The quality attributes comprised of acidity, pH, optical density, TSS, ascorbic acid, total plate count and sensory quality parameters on 9-point hedonic scale. Evaluation of quality parameters were done for fresh as well as stored RTS samples at 0, 15, 30, 45, and 60 days of storage under different storage conditions. The TSS and acidity of bael and orange RTS beverage increased with increase in the level of bael juice, the optical density increased with increase in the level of orange juice ratio.The pH decreased with increase in the level of bael juice. The pH values of the samples composition 60:40, 50:50, and 40:60 after 60 days of storage period were observed as 2.00, 2.00, 1.45, respectively at refrigeration conditions. The total plate count (TPC) of the RTS samples of different bael and orange juice ratio of 60:40, 50:50 and 40:60 were observed as 1.078×10 5 cfu/ml, 1.068×10 5 cfu/ml and 1.061×10 5 cfu/ml at refrigerator temperature condition. The microbial growth increased during storage period irrespective of bael juice ratio at different storage conditions. The vitamin C (ascorbic acid) of the RTS samples were decreased during storage period. The minimum ascorbic acid of the sample of juice ratio (bael and orange) 60:40, 50:50 and 40:60 after 60 days of storage were observed as 4.70, 4.29 and 4.08, respectively at refrigeration conditions. The higher score of overall acceptability was 8.225 for the fresh samples and the minimum scored awarded for overall acceptability was 6.600 for the RTS sample bael and orange juice ratio 50:50 at refrigeration condition. However, the overall acceptability of beverage decreased with increase in storage period. It was concluded that refrigerated storage method was found to be superior over other methods of storage of bael and orange based RTS beverage followed by BOD incubator and room temperature conditions.

Developing water-extracted cacao-coffee beverage: effects of temperature and time on cacao roasting and the beverage acceptability

The objectives of this study were to investigate the effects of temperature and time in cacao roasting and to develop cacao-coffee beverages. Cacao roasting was conducted using a response surface methodology (RSM) and the functionality was measured by ferric reducing antioxidant power (FRAP) assay and total polyphenol content (TPC) assays. In low-temperature ranges (150–170°C), antioxidant activity and TPC showed an increasing pattern. This would be due to the release of bound phenolic compounds. Cacao-coffee beverages were prepared using 30 mL of espresso coffee and 180 mL of cacao extract and water, with ratios of 25:75, 50:50, 75:25 and 100:0. Consumers evaluated the samples five times in 5 days. Overall acceptance was similar between the control and the 25:75 ratio sample, whereas decreasing consumer acceptance was observed as more cacao extract was used.

Enhanced Anti-oxidant Activity Effects of Smilax china L. Rhizome Water Extracts Added with Its Fermented Leaf Water Extracts

To evaluate the improving effects of antioxidant activity, we observed antioxidant capacities such as electron donating ability (EDA), Ferric reducing antioxidant power (FRAP), inhibitory activity of xanthine oxidase (XO) and aldehyde oxidase (AO), and sensory characteristics on mixture of Smilax china L. root water extract added with water extract of fermented S. china L. leaf by Aspergillus oryzae (FSCL). Those contents of mixture with higher ratio of FSCL were proportionally high. And OD475 of mixture with higher ratio of FSCL was almost proportionally high (R 2 = 0.9850). Antioxidant capacities of EDA and FRAP of the mixture was higher than that of non-mixture. In addition, XO inhibitory activity (IC50) of A (1.19) was 59.80% higher than that of F (2.96), and the activity of mixture by the higher ratio of FSCL was proportionally low (R 2 =0.9490). Taste acceptability of A was slightly higher than that of F, whereas that of C was highest. And color acceptability of 40�80% mixture was higher than those of A, F, and B. Overall acceptability of C and D was highest than those of others. Moreover, hot water extract of S. china L. leaf fermented with A. oryzae was maroon color, which looks like Puerh tea style, and mixture of S. china L. root extract added with hot water extract of S. china L. leaf was high acceptability of beverage. These results suggest that mixture of extract of S. china L. root and hot water extract of S. china L. leaf fermented with A. oryzae could improve antioxidant activities.

Development and Quality Evaluation of Mixed Fruit (Carrot and Kinnow) based RTS

Experimental studies were conducted for the production of kinnow and carrot based RTS beverage and its quality evaluation. The quality attributes comprised of acidity, pH, optical density, TSS, ascorbic acid, total plate count and sensory quality parameters on 9- point hedonic scale. Evaluation of quality parameters were done for fresh as well as stored RTS samples at 0, 15, 30, 45, 60, 75 and 90 days of storage under different storage conditions. RTS beverage kinnow and carrot samples were packed in glass bottles. The TSS and acidity of kinnow and carrot RTS beverage increased with increase in the level of kinnow juice ratio at different storage condition and the optical density increased with increase in the level of carrot juice ratio. The pH decreased with increase in the level of carrot juice and pH values of the samples composition 80:20, 70:30 and 60:40 after 90 days of storage were observed as 1.88, 1.95 and 2.00, respectively at refrigerated condition. The total plate count (TPC) of the RTS samples of different kinnow and carrot juice ratio of 80:20, 70:30 and 60:40 were observed as 1.041×10 5cfu/ml, 1.043×105cfu/ml and 1.044×105cfu/ml at refrigerated temperature. The microbial growth increased during storage period irrespective of carrot juice ratio at different storage conditions. The minimum ascorbic acid level of the sample of juice ratio (kinnow: carrot) 80:20, 70:30 and 60:40 after 90 days of storage were observed as 1.90, 1.67 and 1.50, respectively at refrigerated condition. The higher score of overall acceptability was 7.92 for the fresh samples and the minimum score awarded for overall acceptability was 6.22 for the RTS sample, kinnow and carrot juice ratio 80:20 at refrigerated condition. However, the overall acceptability of beverage decreased with increase in storage period. It was concluded that refrigerated storage method was found to be superior over other methods of storage of kinnow and carrot based RTS beverage followed by BOD incubator and room temperature conditions.

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

Strawberry-flavored probiotic dairy beverages (2% vol/vol Lactobacillus acidophilus) were produced using 0, 20, 35, 50, 65, and 80% (vol/vol) whey in their formulations. Mathematical models (survival analysis, minimal significant difference, and mean global acceptance) were used to identify the optimal (sensorially) whey concentration in probiotic beverages. Fifty-five consumers evaluated acceptance of the beverages using hybrid 9-point hedonic scales. In addition, Lb. acidophilus were enumerated and pH was determined. Rheological behavior is an important characteristic for the processing and sensory acceptance of dairy beverages, varying with the presence of additives, fermentation process (time, bacterial strain), and whey concentrations used. All beverages presented minimal counts of 8 log cfu/mL of Lb. acidophilus, and pH ranged from 4.09 to 4.14. Increasing the whey content increased the fragility of the gel structure, probably because of the replacement of casein by whey proteins, once the concentrations of other ingredients in formulation were fixed. Whey content had a significant effect on acceptance of the probiotic dairy beverages; beverages with whey contents greater than 65% resulted in lower acceptance by consumers. The model of mean global acceptance presented 2 solutions with high sensory scores: beverages with 12 and 65% whey, the latter being of interest because it allows greater use of the whey by-product. The Weibull distribution presented a prediction of whey concentration of 49%, with higher sensory acceptance. The methodologies used in this research were shown to be useful in determining the constituents of food formulations, especially for whey-based probiotic beverages.

Impact of Fluid Restriction and ad Libitum Water Intake or an 8% Carbohydrate-Electrolyte Beverage on Skill Performance of Elite Adolescent Basketball Players

Twelve adolescent athletes underwent, in a crossover-design study, 3 separate 90-min training sessions in the following conditions: no fluid ingestion allowed (NF), ad libitum ingestion of water (W), and ad libitum ingestion of a commercial 8% carbohydrate-electrolyte sports beverage (CSB). After each session athletes performed a set of basketball drills (2-point, 3-point, and free-throw shootout, suicide sprints, and defensive zigzags). Body weight (before and after sessions), rating of perceived exertion (RPE), urine color, and beverage acceptability were determined in each session. Athletes also completed a survey about their knowledge and behaviors regarding hydration and fluid replacement. The percentage of weight loss was significantly higher in NF (2.46% ± 0.87%) than in the other 2 conditions (W, 1.08% ± 0.67%, p = .006; CSB, 0.65% ± 0.62%, p = .001) but also higher in W than CSB (p = .012). RPE was higher in NF (16.8 ± 1.96) than in the W (14.2 ± 1.99, p = .004) and CSB (13.3 ± 2.06, p = .002) trials. Athletes' fluid intake was positively correlated with proper self-reported behaviors (r = .75, p = .005) and knowledge (r = .76, p = .004) about fluid and hydration. In conclusion, fluid restriction during exercise was associated with a greater level of dehydration and increased perceived exertion but had no impact on basketball performance compared with ad libitum drinking of water or a CSB. Athletes with more knowledge about hydration and better self-reported hydration behaviors ingested more fluids during training sessions.