Degree Of Sweetness Research Articles

Consumer preferences for attributes in sweet beverages and market impacts of beverage innovation

Consumption of sugar-sweetened beverages (SSB) is considered as an important risk factor for the development of overweight and obesity in populations worldwide, with a particular focus on the risks in the younger parts of the population – children and adolescents. Together with fiscal measures and information tools, innovation-based approaches such as the development of sugar-free or sugar-reduced versions of established beverages and development of new beverage products have been used to reduce this challenge, but the effects of product innovation on sugar intake are not well understood from the literature, as previous studies have largely ignored substitution effects of product innovation in the beverage domain. The objective of the present study was to investigate the potential effectiveness of product innovation as a strategy to affect consumers' intake of energy from sweetened non-alcoholic beverages. Using household panel shopping data from approximately 3000 Danish households over the years 2006–2014, we developed a hedonic pricing approach to estimate the influence of product attributes on consumers' utility, based on observed data for Danish households' purchases of sweet drinks. Overall, the study found that beverages’ degree of sweetness positively affected the satiation effect of beverage consumption and in turn made the demand for these beverages less sensitive to e.g. price changes or introduction of competing products, whereas the energy density of the beverages positively affected the demand sensitivity to market changes. Findings like these can be useful for assessing market effects as well as environmental and public health impacts of changes to the market environment.

Disentangling cross-modality and affect in “sonic seasoning”: The effect of music associated with different degrees of sweetness and valence on food perception

The presence of music while eating can influence how foods are perceived. One line of inquiry has focused on the potential of music to evoke taste-related associations (such as perceiving a song as “sweet”) to enhance the perception of congruent taste/flavor attributes in foods. However, music is also an expression of emotion, and its influence on mood has been put forward as an alternative explanation to why music changes taste perception. Disentangling both effects remains a challenge since taste and affective dimensions (e.g., valence) are usually highly correlated. This work examines the effectiveness of two pairs of soundtracks with different degrees of association with the sweet taste (Experiment 1a) or varying valence (Experiment 1b) in shaping food perception. In the two experiments, participants tasted foods differing in sugar content (i.e., cucumber, croissant, banana, and chocolate) while listening to the soundtracks and evaluated each sample on sweetness, liking, valence, and probability of future consumption. The results show that the higher (vs. lower) sweetness soundtrack significantly increased ratings in all dimensions. In contrast, no differences were observed in any of the dependent measures when listening to the higher valence (more positive) versus the lower valence (less positive) soundtrack. These findings seem to support the hypothesis that taste correspondences can contribute to modulating the multisensory eating experience. In contrast, it appears that when controlling for sweet taste correspondences, differences in the valence of music stimuli have a less salient impact on food evaluation. The theoretical implications of these findings and their potential applications to promoting healthier eating are discussed.

Profiling factors, flavour parameters of port wines

In the multifaceted world of fortified sweet wines, port wines occupy a special place. Authentic Porto is a group of wines that is the hallmark of Portugal's unique wine region, which stretches along the picturesque valley of the Douro River. The name "Porto" regulated by European legislation can only be worn by wines made from grapes grown and vinified in this fertile land. It is worth mentioning that port wines are among the elite of the best dessert wines in the world, harmoniously complementing both dessert dishes and acting as an independent delicacy. The variety of port wines amazes the imagination of connoisseurs of this noble drink. They differ in color (white, pink, red, brown), aging time (multiple of 10 years) and degree of sweetness (from dry to sweet). Inexperienced port wine lovers often face a situation when they purchase wine that does not meet their expectations. This may be due, among other things, to the fact that there are wines on the market that imitate authentic Porto, but have nothing in common with it except the name. Here lies an important point: in the Russian Federation, wines are traditionally produced under the name "Port Wine", however, in terms of their parameters, style and taste, they differ significantly from their Portuguese counterparts. It is quite difficult for consumers to understand these nuances. These wines are of a national Russian character, and according to European legislation, they cannot be exported abroad because they do not comply with strict regulations established for authentic Porto, in particular, by geographical designation of origin. In this regard, grounds are required for the correct classification of this group of wines in order to avoid uncertainty in their places of sale and subsequent consumer disappointment due to the discrepancy between the desired and real flavor palette of the purchased port. An important factor influencing the taste and aroma of port wines is not only the grape variety used in its production, but also the place where it is grown, and the process of aging the wine. Aging plays a key role in the formation of a flavor bouquet of port wines. For this purpose, the wine is aged for a long period of time in bottles, tanks, and the best - oak barrels. At the same time, the finished wines acquire unique aromatic and taste parameters. The duration of aging can vary from several years to several decades, depending on the desired style and quality of the port. During the aging process in oak barrels, port wines undergo a complex biochemical process that forms the unique aromas and taste of the wine. Oak barrels also make their natural contribution to the bouquet of wine, adding delicate woody notes that give port wines depth and complexity. Thus, port wine is not just wine, it is a real art that combines the skill of winemakers, the natural characteristics of grapes, as well as the unique conditions of viticulture and winemaking. Its rich bouquet and complex taste make the wine a unique and inimitable drink that can satisfy the most refined taste. The purpose of this article is an in-depth acquaintance with the nuances of the flavor parameters of this unique wine, as well as revealing the differences between authentic Porto and Russian port wines.

Transcriptome and Metabolome Analyses Reveal Sugar and Acid Accumulation during Apricot Fruit Development

The apricot (Prunus armeniaca L.) is a fruit that belongs to the Rosaceae family; it has a unique flavor and is of important economic and nutritional value. The composition and content of soluble sugars and organic acids in fruit are key factors in determining the flavor quality. However, the molecular mechanism of sugar and acid accumulation in apricots remains unclear. We measured sucrose, fructose, glucose, sorbitol, starch, malate, citric acid, titratable acid, and pH, and investigated the transcriptome profiles of three apricots (the high-sugar cultivar ‘Shushanggan’, common-sugar cultivar ‘Sungold’, and low-sugar cultivar ‘F43’) at three distinct developmental phases. The findings indicated that ‘Shushanggan’ accumulates a greater amount of sucrose, glucose, fructose, and sorbitol, and less citric acid and titratable acid, resulting in a better flavor; ‘Sungold’ mainly accumulates more sucrose and less citric acid and starch for the second flavor; and ‘F43’ mainly accumulates more titratable acid, citric acid, and starch for a lesser degree of sweetness. We investigated the DEGs associated with the starch and sucrose metabolism pathways, citrate cycle pathway, glycolysis pathway, and a handful of sugar transporter proteins, which were considered to be important regulators of sugar and acid accumulation. Additionally, an analysis of the co-expression network of weighted genes unveiled a robust correlation between the brown module and sucrose, glucose, and fructose, with VIP being identified as a hub gene that interacted with four sugar transporter proteins (SLC35B3, SLC32A, SLC2A8, and SLC2A13), as well as three structural genes for sugar and acid metabolism (MUR3, E3.2.1.67, and CSLD). Furthermore, we found some lncRNAs and miRNAs that regulate these genes. Our findings provide clues to the functional genes related to sugar metabolism, and lay the foundation for the selection and cultivation of high-sugar apricots in the future.

Is there an association between consumers’ personality traits and the sensory characteristics they look for in wine?

This study investigates the link between the personality profiles and socio-demographic characteristics of wine consumers and the sensory characteristics of the wines they prefer. This was measured in terms of a self-reported list of the wines they like and buy. The 1176 Italian adults who participated were asked to complete an online form. Information was collected regarding certain socio-demographic details and the participants’ personality profile (established by means of the Big Five Inventory 2 by Soto & John, 2017). The participants were then asked to specify their favorite types of wines (open response: “Which wines do you like the most? Please list the wines that you like and buy”). The sensory profiles of the 258 wines in total listed by the participants were described by four of the experimenters (based on official reviews) in terms of eight variables: the degree of Alcohol, Acidity, Sweetness, Body, Tannicity, Sapidity, Persistence and Complexity of bouquet.Various associations were found between the sensory characteristics of the wines listed and the socio-demographic characteristics analyzed (gender, age and wine expertise), and between the sensory characteristics of the wines and the participants’ personality traits. For example, we found that extroverts prefer more acidic wines, sociable people like wines characterized by a high alcohol content and with a more complex bouquet, people with high emotional stability prefer tannic, persistent, full-bodied wines and open-minded people favor wines with a persistent flavor and high levels of tannicity while they don't like sapidity. Almost all of these associations were consistent across gender. The study contributes to academic research on the relationships between consumers' characteristics and their wine preferences, and it provides insights which are interesting for the wine industry and other wine distribution channels in terms of market orientation.

Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol.

In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre, sugars, minerals). Bioactive compounds, as well as antioxidant and anti-diabetic properties in an in vitro model and sensory attributes, were also analysed. Increasing the proportion of chokeberry pomace in shortcrust pastries improved their nutritional value, especially their energy value (reduction of nearly 30% for shortcrust pastries with 50% pomace sweetened with erythritol), nutritional fibre content (10-fold higher in shortcrust pastries with the highest proportion of pomace) and potassium, calcium, magnesium, and iron content. Chokeberry pomace was also a carrier of 14 bioactive compounds. The most beneficial antioxidant and anti-diabetic effect was shown for shortcrust pastries containing 50% chokeberry pomace. In addition, it was shown that the use of erythritol as a sweetener has a beneficial effect on the perception of sensory attributes. Finally, it was shown that the developed products could be excellent alternatives to traditional shortcrust pastries and, at the same time, be a good way to utilize waste from the fruit industry.

Econometric Analysis of the Cane Sugar industry determinants in Egypt

Sugar is an industrial agricultural commodity of strategic importance at the global level. At the local level, the sugar industry from the cultivation of sugar cane is considered an ancient industry that was supplemented by the manufacture of beets and the extraction of sugar from it. The research problem was represented in the existence of a sugar food gap estimated at 875.8 thousand tons of sugar as an annual average for the period (2000-2018). To fill this gap, the state imports sugar from abroad to meet the deficit. It is aimed study the current situation of the sugar industry in Egypt by analyzing the food gap for it and raise the rate of self-sufficiency in sugar. Then, the study was concerned with estimating the variables affecting each of the area and quantity of supplied cane, as well as the supply price, and the efficiency of sugar extraction on the function of the operating efficiency of cane sugar manufacturing factories in the main governorates (Minya, Sohag, Qena, Luxor, and Aswan), during the average period (2016- 2018). Similarly, these variables affecting the aforementioned cane yield can be estimated on the function of the amount of sugar produced/ operating day of the cane sugar factories in the governorates of Egypt during the same period, using the Panel Data analysis. The most important results of the study revealed the following:1-The results show that the variable 𝑙𝑛 𝑥10𝑡 that expresses the average price of supplying a ton of cane during the study period is significant and has a negative sign, as shown in the model estimating the equation of the operational efficiency ratio, as an increase in the average price of supplying a ton of cane by 10% will lead to The operational efficiency decreased at a rate of about 3.11%. 2- It is also evident from the results of the model estimating the equation of the amount of sugar produced for one working day that the variable 𝑙𝑛 𝑥6𝑡 that expresses the degree of sweetness of sugar produced from sugar manufacturing factories during the same period, it is significant and its sign is positive, as an increase in the degree of sugar sweetness by 1% will lead to an increase in quantities Sugar produced from manufacturing per day at a rate of about 19.6%. 3- It is clear from the measures of economic efficiency for the production of cane sugar, the relative superiority of farmers of the Arab Republic of Egypt during the period (2013-2018), which is attributed to the response of the farmers’ lands to the production elements used in them, due to the high degree of fertility of their lands, and the increase in the accumulated experiences of the farmers.

Biochemical composition of peach fruits in the subtropical regions of Russia

The research results of studies into different peach varieties grown on the Black Sea coast of the Krasnodar Territory and distinguished by high biochemical characteristics are presented. The research was carried out to identify promising peach varieties with different ripening periods and relative resistance to abiotic environmental factors. This work aimed to assess the biochemical composition of Persica vulgaris (Mill.) fruits. The peach varieties listed below were the focus of this study. A high quantity of ascorbic acid (from 11.30 to 16.16 mg%) was revealed in the fruits of the following varieties: Amsden, Redhaven, Veteran, Early Red, Springold, Larisa, Lebedev, Mainred, Slavny and Stark Earley White. The low content of this vitamin (9.21-10.05 mg%) was measured in Madeleine Pouillet (very early ripening), Sunbeam (medium ripening) and Anton Chekhov (late ripening) varieties. This is significantly lower (on average 6.53 mg%) compared to other varieties and to the control Redhaven variety, for which the value was 2.38 mg%. The maximum content of total sugar (8.66-12.11 %) was detected for Lebedev, Earley Red, Redhaven, Larisa and Veteran, whereas the minimum content (6.15-7.33 %) was noted for Madeleine Pouillet, Amsden, Stark Earley White, Collins, Mainred, Anton Chekhov and Glorious. The free acidity of the fruit according to the experiment was at the level of 0.67–1.39 %. High acidity was noted in the Springold, Amsden, Collins, Sunbeam and Slavny varieties. The content of soluble solids ranged between 11.00-15.50 %. The sugar-acid ratio, which indicates the degree of sweetness of peach fruits, corresponded to 5.65-14.58 units. The tasting assessment of the fruit was between 3.5 to 4.8 (on a five-point scale). The varieties having high biochemical parameters of the fruit and are most resistant to weather and climate changes have been identified: Redhaven, Earley Red, Lebedev, Larisa and Veteran.

Predicting the sweetness level of avomango (Gadung Klonal 21) using multi-predictor local polynomial regression

One of the mango’s maturity aspects is the sweetness of the fruits. Mature Avomango has a high degree of sweetness, characterized by a high total soluble solids (TSS) content. Currently, many non-destructive tests are using Near Infra-Red (NIR) spectroscopy to find out the TSS content. NIR spectroscopy generates spectra data, which can be used as predictors to predict Avomangos sweetness level. This study aims to predict the level of Avomangos sweetness by using a multi-predictor local polynomial regression approach and compare it with multiple polynomial regression. In this study, we use 120 samples of Avomango divided into two parts, 100 as training data and 20 as testing data. The multi-predictor local polynomial regression has better performance with the value mean absolute percentage error (MAPE) is 8.554% that categorized as a highly accurate prediction for predicting Avomangos sweetness level.

Forecasting and quality control of confectionery products with the use of “water activity” indicator

For confectionery products, the value of water activity is mainly determined by their moisture and sugar content in a recipe. Along with the preserving effect, sugar is involved in the formation of organoleptic, functional and technological products properties; it also regulates their acidity, lowers water activity, which increases water binding energy in material and reduces probability of microorganisms’ development. To reduce sugar content in products, white cane sugar is replaced by other sugars, sugar substitutes, or “new generation” sweeteners, which differ in their chemical nature, sweetness degree and technological properties (including water-binding ability). To obtain a specific confectionery product with specified consumer properties, it is necessary to make a technologically justified choice of the most suitable raw materials and semi-finished products (you need to know the chemical composition, humidity and water activity amount). The purpose of the study is the generalization and systematization of the information available in the scientific and technical literature on the value of the water activity indicator of raw materials, semi-finished products and confectionery products; obtaining new experimental data on the value of the water activity index in a number of “new generation” sweeteners sold in the Russian market. By controlling the moisture content and Aw indicator value of the products, it is possible to forecast the intensity of various physicochemical, biochemical and microbiological processes during products storage, to create “Stability maps of confectionery products depending on water activity” and to produce products with the required shelf life.

Effect of Temperature, pH and Amount of Enzyme Used in the Lactose Hydrolysis of Milk

Lactose intolerance is becoming a health state that requires the restriction of dairy products in the diet of people suffering from this condition. But milk and dairy products, due to a well-balanced composition in the main macro and micronutrients, cannot be missing from the diet of the consumer of any age. For these reasons, in recent years, in the milk processing industry, the production of low-lactose or lactose-free dairy products is explored. To reduce the lactose content of dairy raw materials, various industrial and biotechnological methods were used: enzymatic hydrolysis of lactose, baromembranous methods, bioconversion of lactose by lactic bacteria and others. The most widely used lactase enzymes in the industry are mesophilic enzymes from filamentous fungi (Aspergillus spp.) and yeasts (Kluyveromyces spp.). Therefore, the aim of this study was to evaluate the effect of the commercial enzyme β-galactosidase on the hydrolysis of cow’s milk at different enzyme concentrations, temperatures and pH. Two commercial enzymes β-galactosidase obtained from Bacillus licheniformis and β-galactosidase obtained from Kluyveromyces lactis, were used in this study, according to information provided by the manufacturer. The thermal stability of lactose, the effect of milk pH, the effect of temperature, duration of hydrolysis and the amount of enzymes on the lactose hydrolysis degree and the sweetness degree of milk were determined. Research has identified the optimal parameters for obtaining a high degree of lactose hydrolysis in the use of these enzymes. Therefore, to ensure a high lactose hydrolysis degree (over 80%), the following lactose hydrolysis regimens were identified: temperature 4&degC - 6&degC, 0.3% Bacillus licheniformis enzymes, duration 4 hours; temperature 4&degC - 6&degC, 0.3% enzymes from Klavyromyces lactis, duration 12 hours and temperature 38&degC - 40&degC, 0.15% enzymes from (Bacillus licheniformis or Klavyromyces lactis), duration 2 - 3 hours. The results obtained allow the efficient use of Bacillus licheniformis and Klavyromyces lactis enzymes in industrial processes for the manufacture of “lactose-free” or “low-lactose” drinking milk and fermented dairy products for people with lactose intolerance.

Modification of the carbohydrate component of ice cream and frozen desserts using glucose-galactose syrup

Functional and technological properties of glucose-galactose syrup as a substitute for sucrose in the technology of functional ice cream and milk desserts are studied. A comparative analysis of the effect of sucrose, fructose, galactose, and glucose-galactose syrup on formation of the sensory profile of sweeteners is performed. Patterns of the impact of concentration and temperature on the degree of sweetness of glucose and galactose syrup are revealed. The optimal ratio of glucose-galactose syrup and sucrose (50/50) in ice cream and frozen milk desserts is determined.

Substituting sucralose with rebaudioside A in soy foods: equivalent sweetness, physicochemical analysis, microbiological assessment and acceptance test

Stevia rebaudiana (Bert.) Bertoni contains steviol glycosides with emphasis to rebaudioside A, which presents a stronger sweet flavor, more stability, good solubility and lower bitter residual taste, which benefits its application in foods and drinks. The objective of this study was to determine the equivalent amount of rebaudioside A necessary to promote the same degree of sweetness of sucralose in the grape- and peach-flavored soy beverages and evaluate their physicochemical characteristics and consumer acceptance. At the Natural Products Center of the State University of Maringa, the rebaudioside A was purified from the M1 Alvarez variety of Stevia plants. Through sensory analysis established that the ideal quantity of rebaudioside A to substitute sucralose in foods with peach soy and grape soy would be 3 times the quantity of sucralose. The results revealed no signifcant differences for the physicochemical and sensorial characteristics (p < 0.05) between the two formulations. The results also indicate that the rebaudioside A with high purity rate (97%) obtained from selected stevia varieties can substitute sucralose in peach soy foods and grape soy foods.

A Study on Factors Affecting High Quality Fruit Tomato Production in a Greenhouse by Utilizing Low Cost Smart Agriculture Framework

In this paper, we present an examination of factors affecting the sweetness degree of fruit tomato by utilizing a low-cost smart agriculture framework. Japanese consumers are willing to pay a sky-high price for particularly high sweetness degree of tomato, known as fruit tomato. Japanese farmers would like to produce sustainable fruit tomato, yet only some of the veteran farmers with tens of years of experience or big industrialized farms can produce it. Small scale farmers still struggle to produce sustainable fruit tomato. Many of them would like to know what factors affecting the sweetness degree of tomato. This study aims to clarify factors affecting the sweetness degree production by using a low-cost smart agriculture framework installed in a fruit tomato farmer in Nara prefecture, a western part of Japan. The data used were automatic data gathered from the sensor network, i.e. temperature, humidity, atmospheric pressure as well as CO2; and manually input cultivation records, namely, fertilizers (Ca, NO3), pH, EC (electrical conductivity), harvesting record (yield and sweetness degree) as well as cropping calendar. We gathered data from June 2017 to December 2019. We then conducted a statistical analysis using the R statistical computing language. We found that the most significant factor for a high sweetness degree of fruit tomato is the growing time, that is the longer the growing time, the higher the sweetness degree of fruit tomato. The growing time is likely to be affected by season, as in summer growing time is faster than in wintertime. Consequently, summer is not the best time to grow fruit tomato.

Determination of explosion characteristics, fire behavior and thermal degradation products of aspartame

Aspartame is a commonly known artificial sweetener used mainly as a sucrose substitute due to high degree of sweetness and very low caloric index. Aspartame is being known and produced for over 50 years and yet so little is known about its flammability and hazardous compounds generated during a fire event. As a part of this work, behavior under fire conditions of aspartame was tested and compounds generated during burning process were analyzed. Based on the results from 20-L spherical explosion chamber aspartame was classified as a ST2 class dust with minimum ignition energy under 30 mJ and self-ignition temperature below 500 °C. For this purpose cone calorimeter, purser furnace, gas chromatograph, simultaneous thermal analyzer, 20-L spherical explosion vessel, modified Hartman's Tube and Godbert-Greenwald Apparatus were used.

Caracterização físico-química e perfil de açúcares da polpa de sapoti (Manilkara sapota L.)

O objetivo desse estudo foi avaliar as características físico-química e perfil de açúcares da polpa de sapoti. A polpa de sapoti in natura foi caracterizada em triplicata quanto aos seguintes parâmetros físico-químicos: teor de água, atividade de água, pH, acidez total titulável, sólidos solúveis totais, ratio, cinzas, teor de ácido ascórbico, açúcares totais, redutores e açúcares não redutores. A determinação do perfil de açúcares foi realizada usando um Sistema de Cromatografia Líquida de Alta Eficiência (HPLC) e a concentração dos açúcares foi determinada a partir de curvas-padrão. O teor de água obtido foi de 76,21% e atividade de água de 0,991. O parâmetro ratio apresentou valor de 81,82 indicando um elevador grau de doçura. Os teores de açúcares totais, redutores e não-redutores foram de 12,38% de glicose, 10,81% de glicose e 1,57% de sacarose, respectivamente. O perfil de açúcares da polpa mostrou que a glicose apresentou maior teor (5,98 g/100g) seguido da frutose (4,85 g/100g) e da maltose (0,017 g/100g). Dessa forma, a polpa de sapoti pode ser utilizada como matéria-prima em formulações alimentícias doces em decorrência do perfil de açúcares, o que contribui para a valorização industrial do fruto.

Effect of storage materials and duration on the physicochemical, pasting and microstructural properties of low glycemic index rice flour

This study investigated physicochemical, glycemic index, pasting and microstructural properties of low glycemic index rice flour (LGIRF) stored in two different packaging materials (low density polyethylene-LDPE and metalized polyester-Met-PE) under accelerated storage conditions (38 ± 2 °C and 90–92% RH) for three months. The different properties were evaluated after every one month. Protein, fat, fibre and carbohydrate content decreased slightly while, water activity, moisture and ash of both control and LGIRF increased significantly with storage (P < 0.05). Total starch, in vitro glycemic index and glycemic load were higher in control and decreased during storage (P < 0.05). However, resistant starch, total sugars, reducing sugars and degree of sweetness in LGIRF exhibited higher, although non-significant variation relative to control during storage. Pasting properties revealed that peak and breakdown viscosities decreased while final and setback viscosities increased during storage (P < 0.05) however holding viscosity and pasting temperature exhibited non-significant variation (P > 0.05). Further, all pasting properties were significantly higher in control except pasting temperature (P < 0.05). All farinographic properties exhibited non-significant difference during storage and were significantly higher in control. Overall, while comparing LDPE and MeT-PE samples non-significant variation was observed in all properties. Microstructural studies showed that integrity of starch granules in LGIRF samples were least altered during storage.

Assessing the Relationship Between Drive for Thinness and Taste-Shape Correspondences.

Eating disorder tendencies are psychological characteristics that are prevalent in healthy young females and are known to be among the risk factors for eating disorders such as anorexia and bulimia nervosa. People with greater eating disorder tendencies strongly associate sweet and fatty foods with weight gain and strictly avoid consuming such foods. However, little is known about how eating disorder tendencies influence the association between taste and body shape impression. Research on crossmodal correspondences suggests that people preferentially associate sweet tastes with round shapes, and individual differences affect the degree of such associations. This study investigates how the degree of taste-shape matching is related to eating disorder tendencies with a preliminary investigation of what mediates this relationship. Two experiments were conducted: in Experiment 1, healthy participants rated the degree of association between basic taste words (sweet/sour/salty/bitter) and roundness of shape and subsequently completed questionnaires addressing eating disorder tendencies. In Experiment 2, participants answered additional questionnaires addressing obsessiveness, dichotomous thinking, and self-esteem. The results of Experiment 1 indicated a positive correlation between drive for thinness, which is one indicator of an eating disorder tendency, and the degree of matching sweetness to round shape. Experiment 2 replicated the results of Experiment 1 and revealed the mediating effect of obsessiveness. These findings suggest a relationship between individual differences in taste-shape matching and eating disorder tendency and the preliminary mediating role of obsessiveness. The present study provides new insight into the role of sweet-round matching in eating disorder tendencies and the associated psychological mechanisms.

Avaliação das características físicas e físico-químicas de araçá Psidium brownianum Mart. ex DC. (Araçá-de-veado)

O araçazeiro é uma fruteira nativa do Brasil, pertencente à família Myrtaceae, podendo ser encontrada desde o Estado do Rio Grande do Sul, passando por Minas Gerais, até a região Nordeste. São muitas espécies de araçá, mas dependendo da região existem diferentes interesses em realizar estudos quanto a sua caracterização, ressaltando que essa fruta possui excelentes características físico-químicas, grande potencial econômico e podem ser consideradas imprescindíveis na regeneração de áreas degradadas. Essas características dos frutos tornam o araçazeiro uma nova e promissora opção de cultivo, trazendo benefícios aos consumidores e tornando-se uma alternativa para a exploração sustentada para os pequenos produtores rurais. O beneficiamento dos frutos nativos como araçá atende a crescente interesse industrial por produtos exóticos, além de ser extremamente aceito pelos consumidores. Quanto aos frutos de araçá existentes na Floresta do Araripe; não foram encontradas informações na literatura, relativas aos parâmetros físicos e químicos, sendo assim objetivou-se determinar as características físico-químicas (SS, pH, AT, SS/AT, açúcares redutores e não-redutores) e as características físicas como: massa do fruto inteiro, massa da polpa, rendimento de polpa. Dos resultados obtidos para araçá foi possível verificar que devido seu baixo grau de doçura não possui grande aceitação para consumo do fruto in natura. Apresenta potencial para industrialização e um dos fatores que contribuem é a uniformidade de formato, levemente arredondado, bom rendimento em polpa, baixo pH e elevadas concentrações de acidez.

Calcium fortification of prebiotic ice-cream

Consumption of healthy foods has been increased in recent years. Low intake of nutrients such as calcium and fibers has made food technologists to formulate fortified foods. Ice-cream as a dairy dessert has a high consumption rate in many parts of the world and can be a suitable carrier for nutrients. The aim of this study was fortification of a low-fat and sugar-free prebiotic ice-cream with calcium and evaluation its effects on quality attributes of ice-cream.In this regard, the vanilla ice-cream first fortified with corn soluble fiber and then three kinds of calcium salts (tricalcium citrate, tricalcium phosphate & calcium chloride) each in 60 & 130 mgL−1 added to the ice-creams & the effect of each salt on physical, chemical, sensory properties & microscopic structure was investigated. According to the obtained results, addition of calcium salts decreased the texture firmness of ice-creams. The viscosities of tricalcium citrate (60 and 130 mgL−1) fortified samples were similar to that of control and 60 mgL−1 Cacl2 containing samples. In sensory evaluation tests, none of the fortified samples showed after taste, difference in sweetness degree and color as a result of calcium salts addition.