Ryland Donna, Thoroski John, Shariati-Ievari Shiva, McElrea April, Goertzen Alexandre, Dowling Geraldine M, Aliani Michel
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.
St. Boniface Hospital Research Centre, Winnipeg, MB, Canada.
Front Nutr. 2024 Dec 6;11:1488413. doi: 10.3389/fnut.2024.1488413. eCollection 2024.
Saskatoon berries are grown in Canada and some northwestern states in the United States, and are notable for containing abundant antioxidant polyphenols, vitamins, metal elements, and fiber. To increase consumer interest in and accessibility to Saskatoon berries, some producers have begun to develop processes for refining Saskatoon berries into a powder with an extended shelf life that can be incorporated into a variety of value-added food products. To assess the desirability of this approach, this study sought to determine how the sensory attributes, consumer acceptability, and volatile and non-volatile composition of a plain, Greek-style frozen yogurt (PY) changed when fortified with 16% Saskatoon berry powder (SBP). Greek-style frozen yogurt was chosen as the food to be fortified for this study due to its low fat and relatively high calcium and protein content as well as its popularity among consumers.
Descriptive analysis of the two yogurt formulations by 11 participants determined that SBY was higher in berry aroma, berry flavor, and sweetness, and lower in cream aroma, dairy aroma, and sourness compared to PY. SBY was lower in iciness and degree of smoothness and higher in viscosity and mouth coating compared to PY. Untrained participants ( = 112), found no significant differences in color, flavor, and overall acceptability between SBY and PY. However, SBY was significantly less acceptable than PY for texture and aroma. Iciness was the most influential variable related to texture acceptability. For aroma acceptability, berry flavor (negatively related) and berry aroma (positively related) were the most influential attributes. The exposure of Saskatoon berry powder (SBP), PY, and SBY to e-nose sensors showed consistencies in replicate analysis ( = 25 measurements/sample), and cross validation of the PCA showed that the model could sort samples into the correct class with 98.7% accuracy. Key volatile organic compounds (VOCs) responsible for berry and fruity aroma in SBP were also found to be retained in the SBY. Several key phenolic compounds with therapeutic effects such as baicalein, chlorogenate, gallic acid, p-coumaric acid, and syringic acid were also identified in both SBP and SBY samples, potentially indicating that the SBY may retain some of the health benefits associated with the consumption of raw Saskatoon berries.
萨斯卡通莓生长于加拿大以及美国的一些西北部州，以富含抗氧化多酚、维生素、金属元素和纤维而闻名。为了提高消费者对萨斯卡通莓的兴趣并增加其可及性，一些生产商已开始研发将萨斯卡通莓提炼成保质期更长的粉末的工艺，这种粉末可用于多种增值食品中。为评估这种方法的可行性，本研究旨在确定添加16%萨斯卡通莓粉（SBP）后，原味希腊式冷冻酸奶（PY）的感官特性、消费者接受度以及挥发性和非挥发性成分会发生怎样的变化。本研究选择希腊式冷冻酸奶作为强化食品，是因为其脂肪含量低、钙和蛋白质含量相对较高，且在消费者中颇受欢迎。
11名参与者对两种酸奶配方进行描述性分析后确定，与PY相比，SBY的莓果香气、莓果风味和甜度更高，而乳脂香气、乳制品香气和酸度更低。与PY相比，SBY的冰冷感和顺滑度更低，粘度和口感附着性更高。未经训练的参与者（n = 112）发现，SBY和PY在颜色、风味和总体可接受性方面没有显著差异。然而，SBY在质地和香气方面的可接受性明显低于PY。冰冷感是与质地可接受性最相关的变量。对于香气可接受性，莓果风味（负相关）和莓果香气（正相关）是最具影响力的属性。将萨斯卡通莓粉（SBP）、PY和SBY置于电子鼻传感器下检测，重复分析结果具有一致性（每个样品25次测量），主成分分析（PCA）的交叉验证表明，该模型能够以98.7%的准确率将样品正确分类。还发现，负责SBP中莓果和水果香气的关键挥发性有机化合物（VOCs）在SBY中也有保留。在SBP和SBY样品中还鉴定出了几种具有治疗作用的关键酚类化合物，如黄芩素、绿原酸、没食子酸、对香豆酸和丁香酸，这可能表明SBY可能保留了一些与食用生萨斯卡通莓相关的健康益处。
