Design, characterization and shelf life of plant-based supplement

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Martínez-Arellano, G. Ascanio, M. S. Córdova-Aguilar This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4004018/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract A plant-based supplement type porridge was developed with the primary goal of maximizing its protein content. The characterization of such a supplement has been made in terms of physicochemical, sensory, and textural attributes, stability, and shelf life. Seven experimental formulations were made with different levels of oatmeal, lentil and bean flour using skim milk as liquid matrix. Sweeteners, a gum, and cocoa were added to adjust its flavor and stability. Sensory, rheological, and microbiological analyses were carried out. The Weibull distribution and log-logistic were used to describe the rejection function for shelf life. There were significant differences between the porridges in color, brightness, granularity and mealy texture, sweetness, bitterness, and chocolate flavor (p < 0.05). High levels of sweeteners in the porridges were described by the pour point and viscosity, rheology and sensory. None of the porridge was on a "like slightly" scale. Sucralose at 14.4 mg/kg had the lowest liking score, as well as negative emotions. Sweetness and chocolate flavor have an impact on taste, emotional behavior, and consistency. The estimated useful shelf life was 42 and 27 days at 25 and 37°C, respectively. cereal legume rheology sensory shelf life Figures Figure 1 Figure 2 1. INTRODUCTION In recent years, there has been a decline in the nutritional and health status of the population due to inadequate eating habits and physical inactivity, leading to a high prevalence of non-communicable chronic diseases 1 . A consequence of this is malnutrition due to deficiency, excesses, or imbalances in nutrients, affects people of all ages, driven by factors like medical conditions, limited resources, and difficulty accessing nutritious food 2 , 3 . Malnutrition can manifest as undernutrition or obesity, with different associations. A recommended approach to reduce malnutrition, mostly in developed countries, is supplementation 4 . Some supplementation strategies have been based on the development of effective-cost nutritional porridges, high in energy and protein content 5 , mainly for different focus groups such as children, older adults, or sick people. In this context, mixtures of legumes and cereals can be useful as they contain significant amounts of essential amino acids and are also a good source of calcium and phosphorus. However, the development of highly nutritional supplements must also consider factors like taste, cost, and consumer emotions, which significantly influence food choices 6 . Special situations such as pregnancy, illness, or aging further emphasize the importance of these factors in food selection. Additionally, considering the product's shelf life is crucial for consumer guidance 7 , 8 . In this work, a supplement of plant-based porridge-type has been developed looking for maximizing its protein content. Its characterization has been made in terms of the physicochemical properties, sensory and texture attributes, stability, and shelf life. 2. MATERIALS AND METHODS 2.1 Porridge design and preparation From a mixture design, seven formulations made with different levels of oatmeal, lentil and bean flour were developed within the range of 0.15 to 0.7%, therefore the sum of all of them equals 1 (Table 1 ). A rheological evaluation of the 7 formulations was performed to select the more stable and low consistency formulation for adding cocoa and sweeteners: steviol and sucralose glycosides with two levels each 9 . The porridges were: Su-1 (28.8 mg/kg sucralose), Su-2 (14.4 mg/kg sucralose), St-1 (25.5 mg/kg steviol glycosides) and St-2 (18 mg /kg steviol glycosides) and cocoa without sweeteners. Table 1 Design experiment (proportions) Formulation oat lentil bean 1 0.7 0.15 0.15 2 0.33 0.33 0.33 3 0.15 0.7 0.15 4 0.15 0.43 0.43 5 0.43 0.15 0.43 6 0.15 0.15 0.7 7 0.43 0.43 0.15 2.2 Stability measurements The stability of the porridges was analyzed in terms of rheological measurements. For that purpose, steady-state viscous flow tests of the porridges were carried out on a stress-controlled rheometer (MCR101, Anton Paar Physica, Austria) equipped with a stainless-steel concentric cylinder geometry, following a continuous shear rate ramp from 0.1 to 200 s − 1 . Data were processed with the Rheopus 3.5 ® software. Almost all the rheological data fit well with the power-law model. In addition, oscillatory tests were performed to determine the yield point (strain ranging from 0.1 to 100%, 1 Hz) and the angle δ (frequency sweep from 0.1 to 500 Hz, 0.1% strain). All measurements were performed at 25°C in triplicate. 2.3 Sensory evaluation The sensory evaluation was carried out according to the method of quantitative descriptive analysis of appearance, odor and flavor parameters, and texture profile analysis. The designed porridges (natural, cocoa, Su-1, Su-2, St-1, St-2) were evaluated by 100 consumers (52% men, 48% women; age range 18–71). Each porridge (10 mL) was coded with three random numbers and presented simultaneously, but in random order to each consumer. They rated sweetness, chocolate flavor, texture, and overall acceptability on a 9-point scale (9 = like very much to 1 = dislike very much). In addition, ANOVA was performed using the LSD multiple comparison test (XLSTAT 2012 software, Addinsoft, v10.0, New York, USA). Lastly, a predefined imaging method was used to test consumer emotions. The images of six emotions used were selected from the Internet. The first three emotions were considered positive emotions (happy, energetic, and strong) and the last three negative emotions (indifferent, uncomfortable, sad 10 . 2.4 Shelf life The low consistency and high acceptance porridge (St-1) was vacuumed in FoodSaver® V3880. It was stored under two conditions, namely: 55% relative humidity at 37°C and 25% relative humidity at 25°C for 75 days. Samples were taken on days 1, 30, 45, 60 and 75 to be evaluated in terms of microbiological, physicochemical, and sensory attributes. 2.4.1 Microbiological and physicochemical analysis The microbiological analysis was determined following the standards NOM-092-SSA1-1994 plate count method 11 , NOM-111-SSA1-1994 yeasts and molds 12 and NOM-113-SSA1-1994 coliforms 13 . The proximal chemical analysis was determined according to NOM 116-SSA1-1994 for moisture 14 , NMX-F-608 NORMEX 2011 for protein 15 , NMX-F-615 NORMEX 2018 for lipid 16 , NMX-F 607 NORMEX 2013 for ashes 17 and NMX- F-613 NORMEX 2003 for fiber 18 . Microbiological analyses were carried out after storage for 1, 30, 45, 60 and 75 days, while proximal analyses were carried out at the beginning and at the end of the period of each storage. 2.4.2 Sensory shelf life 2.4.2.1 Panel evaluation A panel of 11 trained judges (46% male, 54% female; age range 20–30) evaluated the spoilage attributes of St-1 porridge stored at both temperatures using quantitative descriptive analysis. The evaluation was carried out at 1, 30 and 60 days of storage. The testers ate crackers and drank a small amount of water to cleanse their palates. The order of presentation of the porridges and the effects of first order and drag were blocked. The standards were used during all testing sessions 19 . 2.4.2.2 Shelf-life consumer evaluation For each day 100 consumers aging from 12 to 58 were asked to rate the taste, texture, and overall acceptability on a 9-point scale, consequently, a total of 300 consumers participated. Each porridge (10 mL) was coded with three random numbers and presented simultaneously, but in random order to each consumer. In addition, consumers were asked to check the attributes generated by the panel that they considered appropriate to describe the porridges and then rate the intensity of the attributes using a three-point scale (low, medium, and high). They left the scale blank in case no attribute described the porridge. They did the test during the storage time at 1, 30 and 60 days at both temperatures. ANOVA and comparison of means were performed (XLSTAT 2012 software, Addinsoft, v10.0, New York, USA). In a complete way, consumers answered the question: Would you normally consume/buy this porridge? Yes or no?". 'Would you normally consume this product?' These results (yes or no) were also used to calculate the shelf life of the porridge assessed using the survival analysis methodology (software R 2018, v3.5.1). The criteria for the end of shelf life were established as the time for 50% probability that consumers would select "Do not consume/buy" samples. In addition, consumer emotions performed as explained above were considered. Acceptability data were fitted to Weibull and Log-logistic distributions to describe reject function for lifetime. 3. RESULTS AND DISCUSSION As Table 2 shows formulation 1 presented the lowest consistency index. The content of oatmeal, lentil and bean flours can make the consistency of the porridge very thick or with lumps which require homogenizing to consume. It is important to consider that a porridge should not be dry, sticky, or lumpy. It must have a uniform texture with a " spoon consistency " and not require chewing. Therefore, the formulation 1 had the lowest consistency index and was used for adding cocoa and sweeteners. Table 2 Rheological parameters: n and k Formulation Flow index n Consistency index k 1 0.52 4.19 2 0.31 14.42 3 0.33 8.46 4 0.33 10.39 5 0.31 11.37 6 0.34 13.24 7 0.35 9.16 Figure 1 shows the PCA score chart for sensory attributes, broken down by ingredient. The variance ratios were 43.94% and 32.21% for PC1 and PC2, respectively. The natural porridge was characterized by its viscoelastic properties and adhesive texture. The cocoa porridge was defined according to brightness, heterogeneous appearance, mass odor, cereal odor, floury texture, cereal and bitter flavor, since the bitter attribute was caused by cocoa flavonoids and amino acids. Su-2 and St-2 were characterized by means of viscosity-appearance, granularity-appearance, and texture. Su-1 and St-1 were characterized according to color, viscosity, texture, milk with a biscuit odor, chocolate odor and flavor, sweet flavor, pour point and k value. These attributes were the drivers of positive preference because attributes of general liking fall into this quadrant. The high concentration of sweeteners overemphasized the sweet attribute. Likewise, the notes of chocolate, milk and cookie were related to sweetness 20 , which plays an important role in cocoa-based products, as it enhances flavor and masks bitter notes because of flavonoids 21 . The intensity of the sweetness of the stevia porridges was greater than that of the sucralose ones. Choi and Chung 22 reported that stevia was twice as sweet in milk as in coffee; however, the sucralose was slightly sweeter in the coffee than in the milk. Chemical interactions between milk proteins, lactose and polyphenols can occur with stevia, consequently increasing sweetness. These porridges had a high pour point and a high consistency index because they had more particles (flour, chocolate, sweeteners) than the other porridges. Granular appearance and texture had a positive correlation r = 0.95. The particles in some samples looked larger but at the time of taste the texture can be accepted. However, granularity (appearance and texture) was negatively correlated with mealy and slimy texture, r = -0.85 and − 0.91, respectively. The larger the particle size, the viscosity decreases 23 , which agrees with the positive correlation obtained between viscosity and mealy texture (r = 0.89). Likewise, granularity had a negative correlation with heterogeneity and brightness (r = -0.89 and r = -0.87, respectively). If the particles were less noticeable, the brightness was higher due to the presence of irregularities that blocked the scattering of light. The color had a positive correlation with the odor and chocolate flavor (r = 0.97 and r = 0.94, respectively). As stated by Koch and Koch 24 , the color attribute influenced the perception of the color and flavor of foods and beverages due to the mixture of colors associated with a certain flavor; therefore, the flavor can be anticipated just by looking at the color of the food. Color can modulate olfactory perception and intensity through the orthonasal and retronasal routes. It was easier to identify an odor with a specific color than an odor without (or with an inappropriate color) 25 . Also, colors that are often paired with a particular taste may have a strong positive association with that taste. Pour point was positively correlated (r = 0.84 and r = 0.86, respectively) with viscosity, texture, and chocolate flavor. These attributes were associated with the mouthfeel of the porridge. 3.1 Consumer test Significant differences were observed between the porridges, for the general liking. The St-1 porridge obtained a higher score in flavor (5.7 ± 1.6), sweetness (5.7 ± 1.5) and texture (5.4 ± 1.7) liking; therefore, the high concentration of sweetener improved the sensory acceptability of the porridge. Associations with images have been made for the intrinsic emotional response to food. Su-2 was rated as indifferent more frequently (55 percent) and was characterized as being rated with negative rather than joyful emotions. Porridges with a high concentration of sweeteners were generally accepted as causing positive emotions 26 . The least liked porridge (Su-2) in hedonic value was related to more negative emotions 27 . The St-1 porridge had the highest liking score (5.7), so this porridge was selected for shelf life analysis. 3.2 Microbiological and physicochemical analysis In St-1, no microbial count was found during the storage time. The proximal chemical analysis did not change during storage: 75% carbohydrates, 14% protein, 6% lipids, 2.2% ash, 0.62 fibers and 7.5% moisture due to the non-perishable nature of the ingredients such as flour. Figure 2 a shows the PCA assessors for shelf life of plant-based porridges. Day 60 at 37°C was defined by spoilage attributes such as rancid and bitter flavor. Day 60 at 25°C and day 30 at two temperatures were characterized by the same textural attributes. Also, Fig. 2 b shows that consumers rated the same as assessors. Day 75 at 37°C was characterized by the deterioration of the attributes of bitter aftertaste, bad odor, bitter and rancid flavor. Therefore, in these product consumption tests, RATA can be used instead of the trained panel descriptive method; thus, the investment of time, costs and training requirements can all be reduced 28 . According to the ANOVA results for the assessor, there is a significant difference for the attributes: bitter taste, bitter and rancid chocolate flavor, storage odor at 25°C from day 31. a. Analysis of shelf life during 65 days of assessors b. Analysis of shelf life during 75 days of consumers However, consumers did not find differences between the attributes. Likewise, according to ANOVA assessors and consumers, significant differences were found for the attributes: Bitter and rancid chocolate flavor, bitter aftertaste, and bad smell at 37°C/ 55% HR. The differences found in this study suggest the sensitivity of consumers to porridge deterioration under extreme conditions. For example, moisture and storage temperature in oats cause changes in phenolic acids and aldehydes such as p-coumaric acid, vanillin, p-hydroxybenzaldehyde, and coniferyl alcohol, which contribute to rancid and bitter taste. Likewise, peroxidase catalyzes the peroxidative degradation of unsaturated fatty acids, so this reaction produces volatile and tasty carbonyl compounds that contribute to rancid taste 29 , 30 . Additionally, beans have volatile marker compounds such as hexanal, 3,5-octadien-2-one, 1-penten-3-ol, and benzaldehyde 31 . The Weibull distribution showed the most appropriate to the data under ambient conditions (42 days of shelf life). The Log-logistic distribution showed the most adequate to the data at 37°C/ 57% HR (27 days of storage). The preference scores obtained for the designed porridge showed a continuous decrease with increasing storage time, showing the highest rejection at 37°C/57%HR (30% − 67% rejection). This finding makes it evident that consumers are sensitive to alterations in the sensory attributes of the product during prolonged storage under extreme conditions. The 75-day-old porridges at 25°C and 37°C showed a value of 4.85 and 4.95, respectively, for overall acceptability. Both oscillated the option "I disliked slightly." The shelf life was short, unlike other products of the same nature, because the level of acceptance obtained at the beginning of the evaluation by consumers was very low, barely 63%; this can be attributed to the sensory perception of flavors, specifically the sweet taste and chocolate flavor. 4. CONCLUSION A plant-based supplement type porridge has been developed with the aim of maximizing its protein content. For that purpose, several supplements were prepared varying the content of oatmeal, lentil and bean flour using skim milk as liquid matrix and they were characterized in terms of physicochemical, sensory and textural attributes, stability and shelf life. Sweetness and chocolate flavor were the sensory attributes that most influenced consumer liking and rheological properties. Likewise, the porridge with lowest liking score was characterized by negative emotions. The shelf life is short (42 and 27 days, ambient and extreme conditions, respectively), unlike other products of the same nature, because the level of acceptance obtained at the beginning of the evaluation by consumers was extremely low. Further work on the reformulation of the St-1 porridge will be need with the aim of improving the liking score. The plant-based supplement had a bitter aftertaste due to legumes, so it is important to find the equilibrium between legumes and cereals to mask the bitter aftertaste without compromising the protein content and nutritional value of product. Additionally, the particle size is another key consideration for both legume and cereal flour. If the particle size is big consumers feel an unpleasant sandy texture in their mouth. Declarations ACKNOWLEDGMENT Authors thank the technical assistance of Neria-Velasco, G.A., Sanvicente-Amaya, S.M., Ceredo-Peña., V. DATA AVAILABILITY No datasets were generated or analyzed during the current study FUNDING Not applicable. ETHICS DECLARATIONS Consent to Participate The consents were presented in supplementary materials. Competing Interests The authors declare no competing interests. Author Contribution Córdova-Aguilar: Came up with the research idea and financial supportAscanio G: Developed the study plan and financial supportMartinez-Arellano: Conducted the experiments, researched the literature, analyzed the data, and wrote the first draught of the paper.All authors contributed to the fieldwork and approved the final paper. References World Health Organization (WHO) (2022) Noncommunicable diseases Available: https://www.who.int/news-room/fact-sheets/detail/noncommunicable-diseases. 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Accessed 30 June 2023 Goyall P, Chugh LK, Berwal MK (2017) Storage effects on flour quality of commonly consumed cereals J Appl Nat Sci 9(1):551-555. https://doi.org/10.31018/jans.v9i1.1228 Wibke SUR, Pouvreau L, Curran J, van de Velde F, de Kok PT (2017) Review: Flavor Aspects of Pulse Ingredients Cereal Chem 94(1):58–65. http://dx.doi.org/10.1094/CCHEM-06-16-0161-FI Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Martínez-Arellano","email":"","orcid":"","institution":"UNAM","correspondingAuthor":false,"prefix":"","firstName":"I.","middleName":"","lastName":"Martínez-Arellano","suffix":""},{"id":278951487,"identity":"031cac5a-61a6-4301-8c26-4dfa6f2af67c","order_by":1,"name":"G. Ascanio","email":"","orcid":"","institution":"UNAM","correspondingAuthor":false,"prefix":"","firstName":"G.","middleName":"","lastName":"Ascanio","suffix":""},{"id":278951488,"identity":"903830cf-97d6-4b37-b6ac-d14ba6c3c678","order_by":2,"name":"M. S. Córdova-Aguilar","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAABEElEQVRIiWNgGAWjYJCCAwwMFmCGBBDLsRGpRQKuxRiohbGBCF0ILYkNhLTotp99ePBHhQQDf3vvwxsf2+zS+9gPP3/A2HZHXreBO00CixazM+kGh3nOSDBInDlubDmzLTm3jSfNsIGx7ZnhtgO8mw2waTmQxnCYsU2CwUAijU2a5wxzLpAN0nKYEahl4wNsWs4/Yzj4E6GlPp1Ngv0jSIs9UMuGA9i03EhjOMAL11JxOIFNggdsSyJOW248YwD5hUfizDFmyxkVxw3beHIKZyScO5y87TAOv5xPY/74o8JGjr+9jfHGB4Nqefn24xs+fCg7bLvteO82bCEGAzyo3AQQwYxH/SgYBaNgFIwCvAAAunhiNZtY1j0AAAAASUVORK5CYII=","orcid":"","institution":"UNAM","correspondingAuthor":true,"prefix":"","firstName":"M.","middleName":"S.","lastName":"Córdova-Aguilar","suffix":""}],"badges":[],"createdAt":"2024-03-01 17:37:13","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-4004018/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-4004018/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":52834581,"identity":"77fcde12-c2ef-471a-b1a5-e2adaf399471","added_by":"auto","created_at":"2024-03-17 09:41:16","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":49272,"visible":true,"origin":"","legend":"\u003cp\u003eSee image above for figure legend\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-4004018/v1/7fc1d89b0f53eee6287b486e.png"},{"id":52834580,"identity":"0b779f1f-2b2a-493a-86de-e52a396a4901","added_by":"auto","created_at":"2024-03-17 09:41:15","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":39369,"visible":true,"origin":"","legend":"\u003cp\u003ePrincipal Component Analysis of St-1\u003c/p\u003e\n\u003cp\u003ea. Analysis of shelf life during 65 days of assessors\u003c/p\u003e\n\u003cp\u003eb. Analysis of shelf life during 75 days of consumers\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-4004018/v1/6506624b28d41bc8929be7a5.png"},{"id":52835020,"identity":"da4a072a-65a2-4fb4-86ef-d8c0495d9ab5","added_by":"auto","created_at":"2024-03-17 09:57:18","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":333991,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-4004018/v1/15e9a33e-c7e9-40ef-88ff-261d2c328dab.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Design, characterization and shelf life of plant-based supplement","fulltext":[{"header":"1. INTRODUCTION","content":"\u003cp\u003eIn recent years, there has been a decline in the nutritional and health status of the population due to inadequate eating habits and physical inactivity, leading to a high prevalence of non-communicable chronic diseases\u003csup\u003e\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e\u003c/sup\u003e. A consequence of this is malnutrition due to deficiency, excesses, or imbalances in nutrients, affects people of all ages, driven by factors like medical conditions, limited resources, and difficulty accessing nutritious food\u003csup\u003e\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e,\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e\u003c/sup\u003e. Malnutrition can manifest as undernutrition or obesity, with different associations. A recommended approach to reduce malnutrition, mostly in developed countries, is supplementation \u003csup\u003e\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e\u003c/sup\u003e. Some supplementation strategies have been based on the development of effective-cost nutritional porridges, high in energy and protein content \u003csup\u003e\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e\u003c/sup\u003e, mainly for different focus groups such as children, older adults, or sick people. In this context, mixtures of legumes and cereals can be useful as they contain significant amounts of essential amino acids and are also a good source of calcium and phosphorus. However, the development of highly nutritional supplements must also consider factors like taste, cost, and consumer emotions, which significantly influence food choices\u003csup\u003e\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e\u003c/sup\u003e. Special situations such as pregnancy, illness, or aging further emphasize the importance of these factors in food selection. Additionally, considering the product's shelf life is crucial for consumer guidance \u003csup\u003e\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e,\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e\u003c/sup\u003e. In this work, a supplement of plant-based porridge-type has been developed looking for maximizing its protein content. Its characterization has been made in terms of the physicochemical properties, sensory and texture attributes, stability, and shelf life.\u003c/p\u003e"},{"header":"2. MATERIALS AND METHODS","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003e2.1 Porridge design and preparation\u003c/h2\u003e \u003cp\u003eFrom a mixture design, seven formulations made with different levels of oatmeal, lentil and bean flour were developed within the range of 0.15 to 0.7%, therefore the sum of all of them equals 1 (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). A rheological evaluation of the 7 formulations was performed to select the more stable and low consistency formulation for adding cocoa and sweeteners: steviol and sucralose glycosides with two levels each \u003csup\u003e\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e\u003c/sup\u003e. The porridges were: Su-1 (28.8 mg/kg sucralose), Su-2 (14.4 mg/kg sucralose), St-1 (25.5 mg/kg steviol glycosides) and St-2 (18 mg /kg steviol glycosides) and cocoa without sweeteners.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eDesign experiment (proportions)\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"6\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFormulation\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eoat\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003elentil\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003ebean\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.15\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.33\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.15\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.43\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.43\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.43\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.43\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.7\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.43\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.43\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.15\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003e2.2 Stability measurements\u003c/h2\u003e \u003cp\u003eThe stability of the porridges was analyzed in terms of rheological measurements. For that purpose, steady-state viscous flow tests of the porridges were carried out on a stress-controlled rheometer (MCR101, Anton Paar Physica, Austria) equipped with a stainless-steel concentric cylinder geometry, following a continuous shear rate ramp from 0.1 to 200 s\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e. Data were processed with the Rheopus 3.5 \u0026reg; software. Almost all the rheological data fit well with the power-law model. In addition, oscillatory tests were performed to determine the yield point (strain ranging from 0.1 to 100%, 1 Hz) and the angle δ (frequency sweep from 0.1 to 500 Hz, 0.1% strain). All measurements were performed at 25\u0026deg;C in triplicate.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003e2.3 Sensory evaluation\u003c/h2\u003e \u003cp\u003e The sensory evaluation was carried out according to the method of quantitative descriptive analysis of appearance, odor and flavor parameters, and texture profile analysis.\u003c/p\u003e \u003cp\u003eThe designed porridges (natural, cocoa, Su-1, Su-2, St-1, St-2) were evaluated by 100 consumers (52% men, 48% women; age range 18\u0026ndash;71). Each porridge (10 mL) was coded with three random numbers and presented simultaneously, but in random order to each consumer. They rated sweetness, chocolate flavor, texture, and overall acceptability on a 9-point scale (9\u0026thinsp;=\u0026thinsp;like very much to 1\u0026thinsp;=\u0026thinsp;dislike very much). In addition, ANOVA was performed using the LSD multiple comparison test (XLSTAT 2012 software, Addinsoft, v10.0, New York, USA). Lastly, a predefined imaging method was used to test consumer emotions. The images of six emotions used were selected from the Internet. The first three emotions were considered positive emotions (happy, energetic, and strong) and the last three negative emotions (indifferent, uncomfortable, sad \u003csup\u003e\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e\u003c/sup\u003e.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003e2.4 Shelf life\u003c/h2\u003e \u003cp\u003eThe low consistency and high acceptance porridge (St-1) was vacuumed in FoodSaver\u0026reg; V3880. It was stored under two conditions, namely: 55% relative humidity at 37\u0026deg;C and 25% relative humidity at 25\u0026deg;C for 75 days. Samples were taken on days 1, 30, 45, 60 and 75 to be evaluated in terms of microbiological, physicochemical, and sensory attributes.\u003c/p\u003e \u003cdiv id=\"Sec7\" class=\"Section3\"\u003e \u003ch2\u003e2.4.1 Microbiological and physicochemical analysis\u003c/h2\u003e \u003cp\u003eThe microbiological analysis was determined following the standards NOM-092-SSA1-1994 plate count method\u003csup\u003e\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e\u003c/sup\u003e, NOM-111-SSA1-1994 yeasts and molds\u003csup\u003e\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e\u003c/sup\u003e and NOM-113-SSA1-1994 coliforms\u003csup\u003e\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e\u003c/sup\u003e. The proximal chemical analysis was determined according to NOM 116-SSA1-1994 for moisture \u003csup\u003e\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e\u003c/sup\u003e, NMX-F-608 NORMEX 2011 for protein \u003csup\u003e\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e\u003c/sup\u003e, NMX-F-615 NORMEX 2018 for lipid \u003csup\u003e\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e\u003c/sup\u003e, NMX-F 607 NORMEX 2013 for ashes \u003csup\u003e\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e\u003c/sup\u003e and NMX- F-613 NORMEX 2003 for fiber \u003csup\u003e\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e\u003c/sup\u003e. Microbiological analyses were carried out after storage for 1, 30, 45, 60 and 75 days, while proximal analyses were carried out at the beginning and at the end of the period of each storage.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec8\" class=\"Section3\"\u003e \u003ch2\u003e2.4.2 Sensory shelf life\u003c/h2\u003e \u003cdiv id=\"Sec9\" class=\"Section4\"\u003e \u003ch2\u003e2.4.2.1 Panel evaluation\u003c/h2\u003e \u003cp\u003eA panel of 11 trained judges (46% male, 54% female; age range 20\u0026ndash;30) evaluated the spoilage attributes of St-1 porridge stored at both temperatures using quantitative descriptive analysis. The evaluation was carried out at 1, 30 and 60 days of storage. The testers ate crackers and drank a small amount of water to cleanse their palates. The order of presentation of the porridges and the effects of first order and drag were blocked. The standards were used during all testing sessions \u003csup\u003e\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e\u003c/sup\u003e.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec10\" class=\"Section4\"\u003e \u003ch2\u003e2.4.2.2 Shelf-life consumer evaluation\u003c/h2\u003e \u003cp\u003eFor each day 100 consumers aging from 12 to 58 were asked to rate the taste, texture, and overall acceptability on a 9-point scale, consequently, a total of 300 consumers participated. Each porridge (10 mL) was coded with three random numbers and presented simultaneously, but in random order to each consumer. In addition, consumers were asked to check the attributes generated by the panel that they considered appropriate to describe the porridges and then rate the intensity of the attributes using a three-point scale (low, medium, and high). They left the scale blank in case no attribute described the porridge. They did the test during the storage time at 1, 30 and 60 days at both temperatures. ANOVA and comparison of means were performed (XLSTAT 2012 software, Addinsoft, v10.0, New York, USA). In a complete way, consumers answered the question: Would you normally consume/buy this porridge? Yes or no?\". 'Would you normally consume this product?' These results (yes or no) were also used to calculate the shelf life of the porridge assessed using the survival analysis methodology (software R 2018, v3.5.1). The criteria for the end of shelf life were established as the time for 50% probability that consumers would select \"Do not consume/buy\" samples. In addition, consumer emotions performed as explained above were considered. Acceptability data were fitted to Weibull and Log-logistic distributions to describe reject function for lifetime.\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e \u003c/div\u003e"},{"header":"3. RESULTS AND DISCUSSION","content":"\u003cp\u003eAs Table \u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003e shows formulation 1 presented the lowest consistency index. The content of oatmeal, lentil and bean flours can make the consistency of the porridge very thick or with lumps which require homogenizing to consume. It is important to consider that a porridge should not be dry, sticky, or lumpy. It must have a uniform texture with a \u0026quot;\u003cem\u003espoon consistency\u003c/em\u003e\u0026quot; and not require chewing. Therefore, the formulation 1 had the lowest consistency index and was used for adding cocoa and sweeteners.\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\u0026nbsp;\u003ctable id=\"Tab2\" border=\"1\"\u003e\n \u003ccaption language=\"En\"\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eRheological parameters: n and k\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003ccolgroup cols=\"3\"\u003e\u003c/colgroup\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eFormulation\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eFlow index\u003c/p\u003e\n \u003cp\u003en\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eConsistency index\u003c/p\u003e\n \u003cp\u003ek\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.52\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e4.19\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.31\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e14.42\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.33\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e8.46\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.33\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e10.39\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.31\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e11.37\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.34\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e13.24\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e0.35\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"char\"\u003e\n \u003cp\u003e9.16\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c/p\u003e\n\u003cp\u003eFigure \u003cspan class=\"InternalRef\"\u003e1\u003c/span\u003e shows the PCA score chart for sensory attributes, broken down by ingredient. The variance ratios were 43.94% and 32.21% for PC1 and PC2, respectively. The natural porridge was characterized by its viscoelastic properties and adhesive texture. The cocoa porridge was defined according to brightness, heterogeneous appearance, mass odor, cereal odor, floury texture, cereal and bitter flavor, since the bitter attribute was caused by cocoa flavonoids and amino acids. Su-2 and St-2 were characterized by means of viscosity-appearance, granularity-appearance, and texture. Su-1 and St-1 were characterized according to color, viscosity, texture, milk with a biscuit odor, chocolate odor and flavor, sweet flavor, pour point and \u003cem\u003ek\u003c/em\u003e value. These attributes were the drivers of positive preference because attributes of general liking fall into this quadrant. The high concentration of sweeteners overemphasized the sweet attribute. Likewise, the notes of chocolate, milk and cookie were related to sweetness \u003csup\u003e\u003cspan class=\"CitationRef\"\u003e20\u003c/span\u003e\u003c/sup\u003e, which plays an important role in cocoa-based products, as it enhances flavor and masks bitter notes because of flavonoids \u003csup\u003e\u003cspan class=\"CitationRef\"\u003e21\u003c/span\u003e\u003c/sup\u003e. The intensity of the sweetness of the stevia porridges was greater than that of the sucralose ones. Choi and Chung \u003csup\u003e\u003cspan class=\"CitationRef\"\u003e22\u003c/span\u003e\u003c/sup\u003e reported that stevia was twice as sweet in milk as in coffee; however, the sucralose was slightly sweeter in the coffee than in the milk. Chemical interactions between milk proteins, lactose and polyphenols can occur with stevia, consequently increasing sweetness. These porridges had a high pour point and a high consistency index because they had more particles (flour, chocolate, sweeteners) than the other porridges.\u003c/p\u003e\n\u003cp\u003eGranular appearance and texture had a positive correlation r\u0026thinsp;=\u0026thinsp;0.95. The particles in some samples looked larger but at the time of taste the texture can be accepted. However, granularity (appearance and texture) was negatively correlated with mealy and slimy texture, r = -0.85 and \u0026minus;\u0026thinsp;0.91, respectively. The larger the particle size, the viscosity decreases \u003csup\u003e\u003cspan class=\"CitationRef\"\u003e23\u003c/span\u003e\u003c/sup\u003e, which agrees with the positive correlation obtained between viscosity and mealy texture (r\u0026thinsp;=\u0026thinsp;0.89). Likewise, granularity had a negative correlation with heterogeneity and brightness (r = -0.89 and r = -0.87, respectively). If the particles were less noticeable, the brightness was higher due to the presence of irregularities that blocked the scattering of light.\u003c/p\u003e\n\u003cp\u003eThe color had a positive correlation with the odor and chocolate flavor (r\u0026thinsp;=\u0026thinsp;0.97 and r\u0026thinsp;=\u0026thinsp;0.94, respectively). As stated by Koch and Koch \u003csup\u003e\u003cspan class=\"CitationRef\"\u003e24\u003c/span\u003e\u003c/sup\u003e, the color attribute influenced the perception of the color and flavor of foods and beverages due to the mixture of colors associated with a certain flavor; therefore, the flavor can be anticipated just by looking at the color of the food. Color can modulate olfactory perception and intensity through the orthonasal and retronasal routes. It was easier to identify an odor with a specific color than an odor without (or with an inappropriate color) \u003csup\u003e\u003cspan class=\"CitationRef\"\u003e25\u003c/span\u003e\u003c/sup\u003e. Also, colors that are often paired with a particular taste may have a strong positive association with that taste.\u003c/p\u003e\n\u003cp\u003ePour point was positively correlated (r\u0026thinsp;=\u0026thinsp;0.84 and r\u0026thinsp;=\u0026thinsp;0.86, respectively) with viscosity, texture, and chocolate flavor. These attributes were associated with the mouthfeel of the porridge.\u003c/p\u003e\n\u003cdiv id=\"Sec12\" class=\"Section2\"\u003e\n \u003ch2\u003e3.1 Consumer test\u003c/h2\u003e\n \u003cp\u003eSignificant differences were observed between the porridges, for the general liking. The St-1 porridge obtained a higher score in flavor (5.7\u0026thinsp;\u0026plusmn;\u0026thinsp;1.6), sweetness (5.7\u0026thinsp;\u0026plusmn;\u0026thinsp;1.5) and texture (5.4\u0026thinsp;\u0026plusmn;\u0026thinsp;1.7) liking; therefore, the high concentration of sweetener improved the sensory acceptability of the porridge. Associations with images have been made for the intrinsic emotional response to food. Su-2 was rated as indifferent more frequently (55 percent) and was characterized as being rated with negative rather than joyful emotions. Porridges with a high concentration of sweeteners were generally accepted as causing positive emotions \u003csup\u003e\u003cspan class=\"CitationRef\"\u003e26\u003c/span\u003e\u003c/sup\u003e. The least liked porridge (Su-2) in hedonic value was related to more negative emotions \u003csup\u003e\u003cspan class=\"CitationRef\"\u003e27\u003c/span\u003e\u003c/sup\u003e.\u003c/p\u003e\n \u003cp\u003eThe St-1 porridge had the highest liking score (5.7), so this porridge was selected for shelf life analysis.\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec13\" class=\"Section2\"\u003e\n \u003ch2\u003e3.2 Microbiological and physicochemical analysis\u003c/h2\u003e\n \u003cp\u003eIn St-1, no microbial count was found during the storage time. The proximal chemical analysis did not change during storage: 75% carbohydrates, 14% protein, 6% lipids, 2.2% ash, 0.62 fibers and 7.5% moisture due to the non-perishable nature of the ingredients such as flour. Figure \u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003ea shows the PCA assessors for shelf life of plant-based porridges. Day 60 at 37\u0026deg;C was defined by spoilage attributes such as rancid and bitter flavor. Day 60 at 25\u0026deg;C and day 30 at two temperatures were characterized by the same textural attributes. Also, Fig. \u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003eb shows that consumers rated the same as assessors. Day 75 at 37\u0026deg;C was characterized by the deterioration of the attributes of bitter aftertaste, bad odor, bitter and rancid flavor. Therefore, in these product consumption tests, RATA can be used instead of the trained panel descriptive method; thus, the investment of time, costs and training requirements can all be reduced \u003csup\u003e\u003cspan class=\"CitationRef\"\u003e28\u003c/span\u003e\u003c/sup\u003e. According to the ANOVA results for the assessor, there is a significant difference for the attributes: bitter taste, bitter and rancid chocolate flavor, storage odor at 25\u0026deg;C from day 31.\u003c/p\u003e\u003cspan\u003e\n \u003cp\u003ea. Analysis of shelf life during 65 days of assessors\u003c/p\u003e\n \u003c/span\u003e \u003cspan\u003e\n \u003cp\u003eb. Analysis of shelf life during 75 days of consumers\u003c/p\u003e\n \u003c/span\u003e\n \u003cp\u003eHowever, consumers did not find differences between the attributes. Likewise, according to ANOVA assessors and consumers, significant differences were found for the attributes: Bitter and rancid chocolate flavor, bitter aftertaste, and bad smell at 37\u0026deg;C/ 55% HR. The differences found in this study suggest the sensitivity of consumers to porridge deterioration under extreme conditions. For example, moisture and storage temperature in oats cause changes in phenolic acids and aldehydes such as p-coumaric acid, vanillin, p-hydroxybenzaldehyde, and coniferyl alcohol, which contribute to rancid and bitter taste. Likewise, peroxidase catalyzes the peroxidative degradation of unsaturated fatty acids, so this reaction produces volatile and tasty carbonyl compounds that contribute to rancid taste \u003csup\u003e\u003cspan class=\"CitationRef\"\u003e29\u003c/span\u003e,\u003cspan class=\"CitationRef\"\u003e30\u003c/span\u003e\u003c/sup\u003e. Additionally, beans have volatile marker compounds such as hexanal, 3,5-octadien-2-one, 1-penten-3-ol, and benzaldehyde \u003csup\u003e\u003cspan class=\"CitationRef\"\u003e31\u003c/span\u003e\u003c/sup\u003e.\u003c/p\u003e\n \u003cp\u003eThe Weibull distribution showed the most appropriate to the data under ambient conditions (42 days of shelf life). The Log-logistic distribution showed the most adequate to the data at 37\u0026deg;C/ 57% HR (27 days of storage). The preference scores obtained for the designed porridge showed a continuous decrease with increasing storage time, showing the highest rejection at 37\u0026deg;C/57%HR (30% \u0026minus;\u0026thinsp;67% rejection). This finding makes it evident that consumers are sensitive to alterations in the sensory attributes of the product during prolonged storage under extreme conditions. The 75-day-old porridges at 25\u0026deg;C and 37\u0026deg;C showed a value of 4.85 and 4.95, respectively, for overall acceptability. Both oscillated the option \u0026quot;I disliked slightly.\u0026quot; The shelf life was short, unlike other products of the same nature, because the level of acceptance obtained at the beginning of the evaluation by consumers was very low, barely 63%; this can be attributed to the sensory perception of flavors, specifically the sweet taste and chocolate flavor.\u003c/p\u003e\n\u003c/div\u003e"},{"header":"4. CONCLUSION","content":"\u003cp\u003eA plant-based supplement type porridge has been developed with the aim of maximizing its protein content. For that purpose, several supplements were prepared varying the content of oatmeal, lentil and bean flour using skim milk as liquid matrix and they were characterized in terms of physicochemical, sensory and textural attributes, stability and shelf life. Sweetness and chocolate flavor were the sensory attributes that most influenced consumer liking and rheological properties. Likewise, the porridge with lowest liking score was characterized by negative emotions. The shelf life is short (42 and 27 days, ambient and extreme conditions, respectively), unlike other products of the same nature, because the level of acceptance obtained at the beginning of the evaluation by consumers was extremely low. Further work on the reformulation of the St-1 porridge will be need with the aim of improving the liking score. The plant-based supplement had a bitter aftertaste due to legumes, so it is important to find the equilibrium between legumes and cereals to mask the bitter aftertaste without compromising the protein content and nutritional value of product. Additionally, the particle size is another key consideration for both legume and cereal flour. If the particle size is big consumers feel an unpleasant sandy texture in their mouth.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eACKNOWLEDGMENT\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAuthors thank the technical assistance of Neria-Velasco, G.A., Sanvicente-Amaya, S.M., Ceredo-Pe\u0026ntilde;a., V.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDATA AVAILABILITY\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eNo datasets were generated or analyzed during the current study\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFUNDING\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eNot applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eETHICS DECLARATIONS\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsent to Participate\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe consents were presented in supplementary materials.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompeting Interests\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors declare no competing interests.\u003c/p\u003e\n\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eC\u0026oacute;rdova-Aguilar: Came up with the research idea and financial supportAscanio G: Developed the study plan and financial supportMartinez-Arellano: Conducted the experiments, researched the literature, analyzed the data, and wrote the first draught of the paper.All authors contributed to the fieldwork and approved the final paper.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eWorld Health Organization (WHO) (2022) Noncommunicable diseases Available: https://www.who.int/news-room/fact-sheets/detail/noncommunicable-diseases. Accessed 10 December 2023\u003c/li\u003e\n\u003cli\u003eBranca F, Demaio A, Udomkesmalee E, Baker P, Aguayo VM, Barquera S, Dain K, Kei, L, Lartey A, Mugambi G, Oenema S, Piwoz E, Richardson R, Singh S, Sullivan L, Verburg G, Fracassi P, Mahy L, Neufeld LM (2020) A new nutrition manifesto for a new nutrition reality. Lancet 395(10217):8\u0026ndash;10. http://dx.doi.org/10.1016/s0140-6736(19)32690-x\u003c/li\u003e\n\u003cli\u003eSaunders J, Smith T (2010) Malnutrition: causes and consequences. Clin Med 10(6):624\u0026ndash;7. http://dx.doi.org/10.7861/clinmedicine.10-6-624 \u003c/li\u003e\n\u003cli\u003eBarnali R (2022) Bio-fortification; Future challenges toward nutritional security: Mini review. Plant Arch 22(1) :231\u0026ndash;7. http://dx.doi.org/10.51470/plantarchives.2022.v22.no1.036 \u003c/li\u003e\n\u003cli\u003eNabuuma D, Nakimbugwe D, Byaruhanga YB, Saalia FK, Phillips RD, Chen J (2013) Formulation of a drinkable peanut-based therapeutic food for malnourished children using plant sources Int J Food Sci Nutr 64(4):467-475. doi:10.3109/09637486.2012.746289 \u003c/li\u003e\n\u003cli\u003eChitturi R (2009) Emotions by Design: A Consumer Perspective Int J Des 3 (2):7-17. http://www.ijdesign.org/index.php/IJDesign/article/view/577. Accessed 25 November 2023 \u003c/li\u003e\n\u003cli\u003eLuiking YC, Deutz NE, Memelink RG, Verlaan S, Wolfe RR (2014) Postprandial muscle protein synthesis is higher after a high whey protein, leucine-enriched supplement than after a dairy-like product in healthy older people: a randomized controlled trial Nutr J 13:9 doi:10.1186/1475-2891-13-9 \u003c/li\u003e\n\u003cli\u003eKokkoris MD, Stavrova O (2021) Meaning of food and consumer eating behaviors Food Qual Prefer 94(104343):104343. http://dx.doi.org/10.1016/j.foodqual.2021.104343 \u003c/li\u003e\n\u003cli\u003eS\u0026aacute;mano-Salazar C, Alem\u0026oacute;n-Medina R, Ch\u0026aacute;vez-Pacheco JL, D\u0026aacute;vila-Borja VM. 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Accessed 23 June 2023\u003c/li\u003e\n\u003cli\u003eNMX-F-615 NORMEX 2018 DETERMINATION OF ETHER EXTRACT (SOXHLET METHOD) IN FOODS- TEST METHOD (In Spanish). https://dof.gob.mx/nota_detalle.php?codigo=5552291\u0026amp;fecha=08/03/2019#gsc.tab=0. Accessed 23 June 2023\u003c/li\u003e\n\u003cli\u003eNMX-F 607 NORMEX 2020 DETERMINATION OF ASH IN FOODS-TEST METHOD (In Spanish). https://www.dof.gob.mx/nota_detalle.php?codigo=5641716\u0026amp;fecha=01/02/2022#gsc.tab=0. Accessed 23 June 2023\u003c/li\u003e\n\u003cli\u003eNMX- F-613 NORMEX 2017 DETERMINATION OF CRUDE FIBER IN FOODS-TEST METHOD (In Spanish). https://www.dof.gob.mx/nota_detalle.php?codigo=5534254\u0026amp;fecha=09/08/2018#gsc.tab=0. Accessed 23 June 2023\u003c/li\u003e\n\u003cli\u003eASTM Committee E-18 on Sensory Evaluation of Materials and Products (2009) Guidelines for the selection and training of sensory panel members. 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959: ASTM International. p. 1-1\u0026ndash;1.\u003c/li\u003e\n\u003cli\u003eThamke I, Durrschmind K, Rohm H (2009) Sensory description of dark chocolates by consumers LWT-Food Sci Technol 42:534-539. https://doi.org/10.1016/j.lwt.2008.07.006.\u003c/li\u003e\n\u003cli\u003eMellor D, Amund D, Georgousopoulou E, Naumovski N (2017) Sugar and cocoa: sweet synergy or bitter antagonisms. Formulating cocoa and chocolate products for health: a narrative review International J Food Sci Technol 53: 33-42. https://doi.org/10.1111/ijfs.13651\u003c/li\u003e\n\u003cli\u003eChoi J, Chung, S (2015) Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems Food Res Int 74:168-176. https://doi.org/10.1016/j.foodres.2015.04.044.\u003c/li\u003e\n\u003cli\u003eEngelen L, van der Bilt A (2008) Oral Physiology and Texture Perception of semisolids J Texture Stud 39:83-113. https://doi.org/10.1111/j.1745-4603.2007.00132.x\u003c/li\u003e\n\u003cli\u003eKoch C, Koch E (2003) Preconceptions of taste based on color J Psychol 137(3): 233-242. https://doi.org/10.1080/00223980309600611\u003c/li\u003e\n\u003cli\u003eSpence C, Levitan C, Shanka M, Zampini M (2010) Does food color influence taste and flavor perception in humans Chemosens Percept 3:68-84. https://doi.org/10.1007/s12078-010-9067-z\u003c/li\u003e\n\u003cli\u003eEkman, P (2004) \u003cem\u003eEmotions revealed: Recognizing faces and feelings to improve communication and emotional life.\u003c/em\u003e (2nd ed.). Henry Holt. \u003c/li\u003e\n\u003cli\u003eKing SC, Meiselman HL (2010) Development of a method to measure consumer emotions associated with foods Food Qual Preference 21(2):168-177. https://doi.org/10.1016/j.foodqual.2009.02.005\u003c/li\u003e\n\u003cli\u003eGiacalone D, Ingholt Hedelund P (2016) Rate-all-that-apply (RATA) with semi-trained assessors: An investigation of the method reproducibility at assessor-, attribute- and panel level Food Qual Preference 51:65-71. https://doi.org/10.1016/j.foodqual.2016.02.017.\u003c/li\u003e\n\u003cli\u003eHeini\u0026ouml; RL (2003) Influence of processing on the flavour formation of oat and rye. VTT Publications 494. VTT Technical Research Centre of Finland. https://publications.vtt.fi/pdf/publications/2003/P494.pdf. Accessed 30 June 2023\u003c/li\u003e\n\u003cli\u003eGoyall P, Chugh LK, Berwal MK (2017) Storage effects on flour quality of commonly consumed cereals J Appl Nat Sci 9(1):551-555. https://doi.org/10.31018/jans.v9i1.1228\u003c/li\u003e\n\u003cli\u003eWibke SUR, Pouvreau L, Curran J, van de Velde F, de Kok PT (2017) Review: Flavor Aspects of Pulse Ingredients Cereal Chem 94(1):58\u0026ndash;65. http://dx.doi.org/10.1094/CCHEM-06-16-0161-FI\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"cereal, legume, rheology, sensory, shelf life","lastPublishedDoi":"10.21203/rs.3.rs-4004018/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4004018/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eA plant-based supplement type porridge was developed with the primary goal of maximizing its protein content. The characterization of such a supplement has been made in terms of physicochemical, sensory, and textural attributes, stability, and shelf life. Seven experimental formulations were made with different levels of oatmeal, lentil and bean flour using skim milk as liquid matrix. Sweeteners, a gum, and cocoa were added to adjust its flavor and stability. Sensory, rheological, and microbiological analyses were carried out. The Weibull distribution and log-logistic were used to describe the rejection function for shelf life. There were significant differences between the porridges in color, brightness, granularity and mealy texture, sweetness, bitterness, and chocolate flavor (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05). High levels of sweeteners in the porridges were described by the pour point and viscosity, rheology and sensory. None of the porridge was on a \"like slightly\" scale. Sucralose at 14.4 mg/kg had the lowest liking score, as well as negative emotions. Sweetness and chocolate flavor have an impact on taste, emotional behavior, and consistency. The estimated useful shelf life was 42 and 27 days at 25 and 37\u0026deg;C, respectively.\u003c/p\u003e","manuscriptTitle":"Design, characterization and shelf life of plant-based supplement","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-03-17 09:41:11","doi":"10.21203/rs.3.rs-4004018/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"6c412ebd-6794-4d08-941f-7644bc9b7400","owner":[],"postedDate":"March 17th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2024-03-26T08:22:40+00:00","versionOfRecord":[],"versionCreatedAt":"2024-03-17 09:41:11","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-4004018","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4004018","identity":"rs-4004018","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}