Application of mixed models in sensory analysis of probiotic mango juice

Authors

DOI:

https://doi.org/10.33448/rsd-v10i4.13876

Keywords:

Bifidobacterium animalis ssp. Lactis; Viability; Functional food.

Abstract

The present work aimed to apply the mixed models to the results of the sensory analysis of probiotic mango juice with Bifidobacterium animalis ssp. Lactis - BB-12. Physicochemical analyzes (pH, titratable acidity, total solids, and color parameters), the viability of probiotics was performed, and for sensory analysis, the affective method and the acceptance test were used, where the attributes were analyzed in mango juices with and without probiotic. The encapsulated probiotic remained viable in the juice, and the physicochemical analysis showed results as expected for this type of product. In the results of the random effect of the sensorial analysis, there was a great variability of panelists for the aroma attribute, standing out as the best attribute both for mango juice with probiotics and for juice without probiotics. In the acceptance test, the panelists showed a greater preference for mango juice without probiotics, however, concerning mango juice with probiotics, the panelists liked the aroma and showed a satisfactory purchase intention. Based on the results, it can be concluded that with the use of the mixed models it was possible to estimate the variability between the panelists and their scores.

References

Anekella, K., & Orsat, K. (2013). Optimization of microencapsulation of probiotics in raspberry juice by spray drying. LWT–Food Science and Technology, 50, 17-24. https://doi.org/10.1016/j.lwt.2012.08.003.

Ares, G., & Varela, P. (2017). Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field. Food Quality and Preference, 61, 79–86. https://doi.org/10.1016/j.foodqual.2016.10.006.

AOAC, (2004). Official methods of analysis, 15th ed. Washington, DC.

Brazil, (2018). Agência Nacional de Vigilância Sanitária (ANVISA) - RDC nº 241, de 26 de julho de 2018. Requisitos para comprovação da segurança e dos benefícios à saúde dos probióticos para uso em alimentos. Diário Oficial da União, Dec. 144, 2018.

Brockhoff, P. B., Schlichb, P., & Skovgaard, I. (2015). Taking individual scaling differences into account by analyzing profiledata with the Mixed Assessor Model. Food Quality and Preference, 39, 156-166. https://doi.org/10.1016/j.foodqual.2014.07.005.

Costa, M. G. M., Fonteles, T. V., de Jesus, A. L. T., & Rodrigues, S. (2013). Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability. Food Chemistry, 139, 261–266. https://doi.org/ 10.1016/j.foodchem.2013.01.059.

Dias, C. O., Almeida, J. S. O., & Pinto, S. S. (2018). Development and physico-chemical characterization of microencapsulated bifidobacteria in passion fruit juice: A functional non-dairy product for probiotic delivery. Food Bioscience, 24, 26-36.

https://doi.org/10.1016/j.fbio.2018.05.006.

Guimarães, J. T., Balthazar, C. F., Silva, R. et al. (2020). Impact of probiotics and prebiotics on food texture. Current Opinion in Food Science, 33, 38-44.

https://doi.org/10.1016/j.cofs.2019.12.002.

IDF (2007). International Dairy Federation - Bulletin of the IDF nº 411/2007. Selective enumeration of bifidobacteria in dairy products: development of a standard method.

Kingwatee, N., Apichartsrangkoon, A., Chaikham, P. et al. (2015). Spray drying Lactobacillus casei 01 in lychee juice varied carrier materials. LWT - Food Science and Technology, 62, 847-853. https://doi.org/10.1016/j.lwt.2014.12.007.

Kuznetsova, A., & Brockhoff, P. B. (2015). Linear mixed models in sensometrics. Kgs. Lyngby: Technical University of Denmark. (DTU Compute PHD-2015; No. 374).

Machado, L. F., & Rizzatto, M. L. (2019). Produção e análise físico-químicas de bebida probiótica de suco de maracujá. Cogitare, 2(1), 50-69.

https://ojs.ifsp.edu.br/index.php/cogitare/article/view/1167.

Meilgaard, M., Civille, G. V., & Carr, B. T. (1988). Sensory evaluation techniques, (2th ed). (pp. 9). CRC, Boca Raton.

Miranda, R. F., de Paula, M. M., & da Costa, G. M. et al. (2019). Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters? LWT - Food Science and Technology, 106, 186-193. https://doi.org/10.1016/j.lwt.2019.02.047.

Mousavi, Z. E., Mousavi, S. M., Razavi, S. H. et al. (2011). Fermentation of pomegranate juice by probiotic lactic acid bacteria. World Journal of Microbiology and Biotechnology, 27(1), 123–128. https://doi.org/10.1007/s11274-010-0436-1.

Næs, T., Brockhoff, P. B., & Tomic, O. (2010). Statistics for sensory and panelista science. John Wiley and Sons Ltd.

Oliveira, P. M., Leite Junior, B. R. C., Martins, E. M. F. et al. (2020). Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli. Journal of Food Science and Technology, 58, 98-109. https://doi.org/10.1007/s13197-020-04518-y.

Pereira, A. L. F., Maciel, T. C., & Rodrigues, S. (2011). Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food Research International, 44, 1276–1283. https://doi.org/10.1016/j.foodres.2010.11.035.

Pimentel, T. C., Madrona, G. S, Garcia, S., & Prudencio, S. H. (2015). Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type. LWT-Food Science and Technology, 63, 415-422. https://doi.org/10.1016/j.lwt.2015.03.009.

Pimentel, T. C., Prudêncio, S. H., & Rodrigues, R. S. (2011). Néctar de pêssego potencialmente simbiótico. Alimentos e Nutrição Araraquara, 22(3), 455-464.

https://www.researchgate.net/publication/236857649_Nectar_de_pessego_potencialmente_simbiotico

Pødenphant, S., Truong, M. H., Kristensen, P. B. et al. (2019). The mixed assessor model and the multiplicative mixed model. Food Quality and Preference, 74, 38-48.

https://doi.org/10.1016/j.foodqual.2018.11.006.

Prates, F. C., Leite Junior, B. R. C., Martins, E. M. F. et al. (2020). Development of a mixed jussara and mango juice with added Lactobacillus rhamnosus GG submitted to sub-lethal acid and baric stresses. Journal of Food Science and Technology, 57(12), 4524–4532.

https://doi.org/10.1007/s13197-020-04491-6.

Santos, M. A., Costa, G. M., Dias, S. S. et al. (2019). Pasteurised sugarcane juice supplemented with Lactobacillus casei and prebiotics: physicochemical stability, sensory acceptance and probiotic survival. International Food Research Journal, 26(4), 1315-1325.

https://www.researchgate.net/publication/335589482_Pasteurised_sugarcane_juice_supplemented_with_Lactobacillus_casei_and_prebiotics_physicochemical_stability_sensory_acceptance_and_probiotic_survival.

Terçariol, F., Bitencourt, P., Marins, A. R., Matiucci, M.A. et al. (2020). Embutido cárneo fermentado tipo copa com utilização de probiótico e submetido à alta pressão. Brazilian Journal of Development, 6(6), 38878-38889.

Downloads

Published

30/03/2021

How to Cite

MENDES, A. C.; GOMES, R. G. .; FEIHRMANN, A. C.; ROSSONI, D. F. Application of mixed models in sensory analysis of probiotic mango juice. Research, Society and Development, [S. l.], v. 10, n. 4, p. e4010413876, 2021. DOI: 10.33448/rsd-v10i4.13876. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/13876. Acesso em: 20 apr. 2021.

Issue

Section

Agrarian and Biological Sciences