Buttermilk is a dairy ingredient widely used in the food industry because of its emulsifying capacity and its positive impact on flavor. Commercial buttermilk is sweet buttermilk, a by-product from churning sweet cream into butter. However, other sources of buttermilk exist, including cultured and whey buttermilk obtained from churning of cultured cream and whey cream, respectively. The composi...

The effect of different levels of inulin (0, 1.5 and 3 %) and probiotic bacteria including Lactobacillus acidophilus and Lactobacillus casei on chemical properties (pH and titratable acidity) and viable count of probiotic strain of sweet cream during 30 days for 15-day interval at 4°C were studied. All experiments were carried out in three replications. The results showed that...

It is widely accepted that children love sweets.' The consumption of sugars is higher in childhood and adolescence than in adult life, and sugars contribute over one-quarter of all calories to the preadolescent diet.2.3 Sensory preferences for sweet taste are higher among children than among adults. Children and adolescents optimally prefer higher sucrose concentrations than do adults and often...

The present study was conducted to assess the suitability of blends of two sweet potato (creamand yellowflesh) varieties and maize flours in the preparation of crunchy snacks. Each of the sweet potato varieties was prepared into flour and separately blended with 0, 30 and 50% of maize flour. The blends were evaluated for proximate composition, mineral content, vitamin content, anti-nutrient fac...

Adviser: Julie Albrecht Prebiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating growth and/or activity of beneficial bacteria in the colon. The project objective was to determine consumer acceptability of ice cream with prebiotic ingredients substituted for part of the sugar and to determine sensory attributes of sweetness, smoothness, and van...

BACKGROUND Humans have an innate preference for sweet taste, but the degree of liking for sweet foods varies individually. OBJECTIVE The proportion of inherited sweet taste preference was studied. A genome-wide linkage analysis was performed to locate the underlying genetic elements in the genome. DESIGN A total of 146 subjects (32% men, 68% women) aged 18-78 y from 26 Finnish families eval...

BACKGROUND Sweet taste preferences are measured by several often correlated measures. OBJECTIVE We examined the relative proportions of genetic and environmental effects on sweet taste preference indicators and their mutual correlations. DESIGN A total of 663 female twins (324 complete pairs, 149 monozygous and 175 dizygous pairs) aged 17-80 y rated the liking and intensity of a 20% (wt/vol...

The aims of this study were (1) to map sensory attributes of vanilla ice cream with reduced fat and sugar, and (2) to determine drivers of liking by applying external preference mapping and reveal the relationship between descriptive attributes and hedonic judgments using the partial least squares method. Descriptive sensory profiles (n=11) and consumer test (n=117) of 6 samples of vanilla ice ...