Publications by authors named "Lary Souza Olegario"

5 Publications

  • Page 1 of 1

Cross-cultural emotional response to food stimuli: Influence of consumption context.

Food Res Int 2021 Apr 6;142:110194. Epub 2021 Feb 6.

IPROCAR Research Institute, TECAL Research Group, University of Extremadura, 10003 Cáceres, Spain. Electronic address:

Emotional responses elicited by certain types of food can be influenced by past experiences, frequency of consumption, culture, and other personal preferences. The present research aimed i) to investigate the impact of culture (Brazilian and Spaniard) on consumers' emotional responses and acceptability of different food stimuli, and ii) to explore the influence of evoked contexts. Brazilian (n = 437) and Spanish (n = 397) participants were exposed to three visual food stimuli (image of chocolate, potato chips, and yogurt) in an online survey and reported their emotional responses. Sociodemographic data, liking, and frequency of consumption were also collected. The evoked context in our study were designed and proposed, for each product and culture, based on four dimensions (consumption time, location, social setting, and hungry state). The evoked emotional lexicon was different for each food stimulus and was clearly influenced by the cultural factor. However, there are more similarities between cultures when evaluating the same product category. The evoked contexts were appropriated and influenced the citing frequency of some emotion terms, including positive ones. The most cited emotion terms tended to positively impact product liking ratings, acting as drivers of liking. Consumption level was positively related to liking regardless of cultural interactions for both chocolate and potato chips stimuli. In conclusion, the cultural background demonstrated to be an important impact factor to be considered for understanding the effects of product, consumption occasions, and degree of liking, on emotional responses to foods. These findings offer new possibilities to be explored in marketing messages for interventions or stimuli that guide food choices.
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http://dx.doi.org/10.1016/j.foodres.2021.110194DOI Listing
April 2021

Impact of 'free-from' and 'healthy choice' labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking.

Food Res Int 2020 11 19;137:109342. Epub 2020 May 19.

IPROCAR Research Institute, TECAL Research Group, University of Extremadura, 10003 Cáceres, Spain.

Product reformulation for obtaining "free-from" or "healthy choice" versions may confer significant changes in sensory characteristics which could not meet consumer expectations in terms of sensory perception. Therefore, this paper aims to evaluate the influence of formulations of different product categories on their dynamic sensory profile and consumer acceptability. A sensory panel of 23 semi-trained assessors evaluated two product categories, chocolate and milk coffee, using Temporal Dominance of Sensations (TDS) over three consecutive intakes/sips (multiple-intake TDS) on two replications. TDS allowed us to describe the dynamic profile of classic products over the three intakes and to identify differences in the sensory temporal profile compared to their 'healthier choice' reformulated versions. For the chocolate category, increasing the cocoa and the reduction of lactose content mainly influenced the dominance of sweetness, dairy, cocoa, crunchy and bitterness attributes. No sugar addition and absence of caffeine (decaffeinated version) in ready to drink milk coffee beverage modified temporal perception of sweetness, bitterness, coffee flavor and smoothness texture. Higher overall liking averages were associated with the dominant attributes of chocolate with a higher level of cacao and milk coffee decaffeinated. The obtained results of the present work suggest that the multiple-intake TDS technique can be applied for the evaluation of different food categories, helping to develop healthier products and predicting the liking.
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http://dx.doi.org/10.1016/j.foodres.2020.109342DOI Listing
November 2020

Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device.

Foods 2020 Sep 14;9(9). Epub 2020 Sep 14.

Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.

This work studies the ability of a MicroNIR (VIAVI, Santa Rosa, CA) device to monitor the dry fermented sausage process with the use of multivariate data analysis. Thirty sausages were made and subjected to dry fermentation, which was divided into four main stages. Physicochemical (weight lost, pH, moisture content, water activity, color, hardness, and thiobarbiruric reactive substances analysis) and sensory (quantitative descriptive analysis) characterizations of samples on different steps of the ripening process were performed. Near-infrared (NIR) spectra (950-1650 nm) were taken throughout the process at three points of the samples. Physicochemical data were explored by distance to K-Nearest Neighbor (K-NN) cluster analysis, while NIR spectra were studied by partial least square-discriminant analysis; before these models, Principal Component Analysis (PCA) was performed in both databases. The results of multivariate data analysis showed the ability to monitor and classify the different stages of ripening process (mainly the fermentation and drying steps). This study showed that a portable NIR device (MicroNIR) is a nondestructive, simple, noninvasive, fast, and cost-effective tool with the ability to monitor the dry fermented sausage processing and to classify samples as a function of the stage, constituting a feasible decision method for sausages to progress to the following processing stage.
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http://dx.doi.org/10.3390/foods9091294DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555696PMC
September 2020

Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage.

J Sci Food Agric 2020 Apr 11;100(6):2630-2637. Epub 2020 Feb 11.

Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, Joao Pessoa, Brazil.

Background: Considering (i) the increased incidence of wooden breast (WB) myopathy in broilers, (ii) the poor meat quality in such breasts and (iii) the lack of studies on the industrial use of WBs; the objective of this study was to investigate the quality of chicken sausages made with WB under frozen conditions. Three formulations of chicken sausage [100% normal (N) breast, 100% WB, and 50% N breast + 50% WB] were considered and raw and cooked (70 °C/10 min) sausages were frozen for 180 days and evaluated for their quality and oxidative stability.

Results: WB formulations exhibited higher pH, moisture (%), and shear force (SF), associated with lower water holding capacity (WHC) and fat (%). During the freezing period, there was a decrease in WHC and redness (a*) and an increase in cooking loss (CL) and SF for all formulations. Additionally, during freezing, thiobarbituric acid-reactive substances values were higher in raw sausages made with N breast than in sausage made with WB probably due to the higher fat content in the former. Results showed that the products did not reach noticeable rancid levels (<2 mg malondialdehyde/kg) and that WB sausage presented great resistance to oxidation, which suggests that WB sausage can be kept frozen at -20 °C for up to 198 days.

Conclusion: Using WBs for the manufacture of chicken sausages subjected to freezing is a viable option given their overall quality and resistance to oxidation. © 2020 Society of Chemical Industry.
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http://dx.doi.org/10.1002/jsfa.10292DOI Listing
April 2020

Chemical characterization of four Brazilian brown propolis: An insight in tracking of its geographical location of production and quality control.

Food Res Int 2019 09 13;123:481-502. Epub 2019 May 13.

Federal University of Sergipe, Laboratory of Flavor and Chromatographic Analyzes, São Cristóvão, Sergipe, Brazil. Electronic address:

The aim of this work was to undertake a detailed analysis on chemical constituents of brown propolis, originating from four different states (Bahia, Minas Gerais, Paraná and Sergipe) of Brazil. The volatile profile was determined by using HS-SPME-GC-MS along with the determination of total phenolic compounds content, flavonoids and antioxidant activity. A total of 315 volatile compounds were identified, however, several of them have not been reported so far in the Brazilian brown propolis. The terpenes represented the major class with 40.92-84.66% of the total area in the chromatograms. PCA analysis of the majority of compounds successfully indicated the volatile profile of each propolis sample according to their geographical origin. The analysis of volatile compounds and its characterization also varied significantly and confirmed that these depended on the geographical area of collection of propolis. The data generated in this work may help in establishing criteria for quality control and tracking the specific region of propolis production in different states of Brazil.
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http://dx.doi.org/10.1016/j.foodres.2019.04.004DOI Listing
September 2019