Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)

[Display omitted] •Dulce of leche manufactured using Ohmic heating (OH).•Decreased dulce of leche aroma and sweet taste scores at low or intermediate electric field strength.•Higher brightness, fluidity and Dulce of leche flavor scores in higher electric field strength.•Temporal perceptions of senso...

Full description

Saved in:
Bibliographic Details
Published in:Food research international 2020-08, Vol.134, p.109217-109217, Article 109217
Main Authors: Silva, Ramon, Rocha, Ramon S., Guimarães, Jonas T., Balthazar, Celso F., Hugo Scudino, Ramos, Gustavo Luís P.A., Pimentel, Tatiana C., Silva, Marcia C., Henrique F. Silva, Paulo, Duarte, Maria Carmela K.H., Freitas, Mônica Q., Cruz, Adriano G., Esmerino, Erick. A.
Format: Article
Language:English
Subjects:
Adolescent
Adult
Animals
Consumer Behavior
Dairy Products
Dulce of leche
Electric Impedance
Female
Food Handling
Food Preferences
Heating
Humans
Male
Ohmic heating
Preferred attribute elicitation
Sensation
Taste Perception
Temporal CATA
Time Factors
Young Adult
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:[Display omitted] •Dulce of leche manufactured using Ohmic heating (OH).•Decreased dulce of leche aroma and sweet taste scores at low or intermediate electric field strength.•Higher brightness, fluidity and Dulce of leche flavor scores in higher electric field strength.•Temporal perceptions of sensory attributes became more pronounced.•Improved overall liking. This study aimed to evaluate the effects of the application of ohmic heating (OH) to milk (0, 2, 4, 6, 8, or 10 V cm−1, 72–75 °C/15 s) on the sensory profiling of dulce de leche (DL) evaluated using preferred attribute elicitation (PAE) and temporal Check-all-that-apply (TCATA) methodologies. In addition a consumer test was also performed. OH-DL samples presented increased scores for all the sensory attributes evaluated. Low or intermediate strength electric fields contributed to increase bitter taste and decrease DL aroma and sweet taste of the products, without impact on the overall liking. When high strength electric fields were applied, higher brightness, fluidity and DL flavor scores were observed, as well as, lower intensities in consistency and sandiness scores, resulting in increased acceptance by consumers. From TCATA data, it could be observed that the perception of all sensory attributes increased as well as increased the strength of the electric fields. Overall, the adoption of electric fields with higher strength in ohmic heating during DL processing is advised, since they improved the intensity and perception of desirable intrinsic DL sensory attributes as well as improved DL overall liking.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2020.109217