Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts

Round 1

Reviewer 1 Report

The submitted paper is quite interesting, since enrichment of dairy desserts or other dairy products is modern and attractive to consumers.

However, after careful evaluation of the study, I would like some answers from the authors and I believe that these answers should be in the main body of the manuscript. 

1. Why add vegetables to dairy desserts? Beetroot and carrot powders, seem to be ok. Do you believe that a dairy dessert with onion or champignon would be attractive for consumers??? On which criteria you have chosen the latter vegetables.

2. English language must be improved throughout the whole manuscript.

3. What was the dry matter of the samples. It seems that it is different. Dry matter is crucial for sample comparison. The pH? Was it measured? If yes, provide the data.

4. The style of the figures can be improved. Try to erase lines in the background. Use black color for the axis lines.

5. Were also analysed the antioxidant properties of the used vegetable powders? If yes, this will give answers to the results of the dessert samples.

 

Author Response

Dear Reviewer,

 

Our manuscript entitled “Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic and Antioxidative Properties of Fat-Free Dairy Desserts” (Ms. Ref. No.: applsci-1977328) has been revised and is being re-submitted for publication in Applied Sciences.

Moreover, the article was checked and corrected by an American native speaker.

 

We have carefully considered each of the comments and made the appropriate revisions in the manuscript. An itemized list of our responses to each of the comments is included below.

 

Thank you for your kind attention.

 

Yours faithfully,

Bartosz Sołowiej

 

 

 

Reviewer #1: Ms. Ref. No.: applsci-1977328

Title: Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic and Antioxidative Properties of Fat-Free Dairy Desserts

 

The submitted paper is quite interesting, since enrichment of dairy desserts or other dairy products is modern and attractive to consumers. However, after careful evaluation of the study, I would like some answers from the authors and I believe that these answers should be in the main body of the manuscript.

Thank you for your comment. Changes suggested by the Reviewer were made in the methodology and discussion part of the research (green color).

 

1. Why add vegetables to dairy desserts? Beetroot and carrot powders, seem to be ok. Do you believe that a dairy dessert with onion or champignon would be attractive for consumers??? On which criteria you have chosen the latter vegetables.

Thank you for your comment. As described in the Introduction section, we decided to develop this type of products due to the fact that they have health-promoting properties and no commercial dairy dessert with the vegetable powder addition (especially with onion, champignon) on the market so far. Also, the addition of unusual flavors will make potential consumers pay attention to the product.

 

2. English language must be improved throughout the whole manuscript.

Thank you for your comment. The article was checked and corrected by aa American native speaker.

 

3. What was the dry matter of the samples. It seems that it is different. Dry matter is crucial for sample comparison. The pH? Was it measured? If yes, provide the data.

Thank you for your comment. Dry matter and a water content was different because of the different concentrations of vegetable powders – 1, 3 or 5% in the final product as stated in the Table 1 (line 134). The rest of the ingredients was on the same level. Moreover, we have added the sentence to the manuscript: the pH was adjusted to 5.7 with sodium hydroxide (2 M) or citric acid (40%) (lines 125-126), and in the Materials section the information was presented (line 108). 

 

4. The style of the figures can be improved. Try to erase lines in the background. Use black color for the axis lines.

Thank you for your comment. We have erased lines in the background and used black color for the axis lines in all graphs.

 

5. Were also analysed the antioxidant properties of the used vegetable powders? If yes, this will give answers to the results of the dessert samples.

Thank you for your comment.

Analyses of the vegetable powders were not performed. This article focuses on the antioxidant properties of the manufactured products. We have analyzed desserts obtained only with the 9% WPC80 without the addition of vegetable powders, which was the control sample (Kusio, K.; Szafrańska, J.O.; Radzki, W.; Sołowiej, B.G. Effect of whey protein concentrate on physicochemical, sensory and antioxidative properties of high-protein fat-free dairy desserts. Appl. Sci. 2020, 10, 7064, doi:10.3390/app10207064). So, we were able to find the differences with or without the vegetable powders and discuss the results presented in this manuscript (yellow color – because another Reviewer had similar suggestions – lines: 272-276; 346-348; 457-459; 477-479; 481-485).

 

Thank you very much for your suggestions.

Reviewer 2 Report

The manuscript “Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic and Antioxidative Properties of Fat-Free Dairy Desserts” aimed to determine the influence of dried vegetable powders (carrot, beetroot, onion and champignon in concentrations of 1, 3 or 5%) on the textural, rheological, antioxidative and organoleptic features of fat-free dairy  desserts. The theme is interesting, but the manuscript must be improved.

 

-       Abstract: The abstract should contain more information on methods and main results.

-       The objective described in the abstract is different from those pointed out in the introduction section.

-       Lines 14 and 15: background.

-       Line 16: what kind of tests?

-       Line 18: “dependent”

-       Line 33 – “described”

-       Line 34 – remove extra-space

-       Line 35 – nutrition or nutrients?

-       Line 42 – non-fat milk solids

-       Line 42 - The main ingredients for desserts are sugar!

-       Line 51: “They are the main source of nutrients” – contextualize it.

-       Line 55 – what does “high nutritional value” mean? Please specify the nutrients.

-       Line 56 – It lacks connection before and after line 55. You were mentioning protein and, suddenly, you mention fats and obesity.

-       Lines 60 -61 – reorganize your sentences to avoid confusion.

-       Line 66: It seems that you are presenting results in the introduction section

-       There are several typo errors in the manuscript. Please correct it.

-       Your introduction section should be reorganized using the following:

1) Scenario

2) List of background (studies already carried out/describe what is already known about the subject and reference)

3) Gap (describe what is not known or what has not been done about the object of study)

4) Hypothesis/question (clearly describe what was sought with the study and value your work with the novelty)

-       Line 92 - “Due to the lack of studies concerning innovative dairy desserts” – It is not true. The lack is the use of vegetables in desserts.

-       Why did you choose these kinds of vegetable?

-       Line 93 – Change “aim of the performed tests” to “aim of this study”

-       Line 99 – what kind of dessert? Please characterize the product that you tested.

-       Line 103 – why do you use sucrose instead sugar?

-       Line 107 – did you standardize the moisture content?

-       Lines 117 – 118 – What does “*” mean?

-       It is not clear what kind of dessert is the one you tested.

-       It is unclear how you determined the concentrations of dried vegetable powder to test.

-       Line 127 – Why didn’t you use a control without adding vegetable powders?

-       The manuscript would benefit from separating results and discussion sections.

-       It is difficult to interpret results without control.

-       Lines 200 – 209 – Why did you use different scales to sensory evaluation?

-       When you use an untrained sample of individuals for sensory analysis, you should recruit more participants.

-       Sensory tests were not adequately performed.

-       It lacks the limitations of the study.

 

 

 

Thank you for the opportunity to review this manuscript!

Author Response

Dear Reviewer,

 

Our manuscript entitled “Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic and Antioxidative Properties of Fat-Free Dairy Desserts” (Ms. Ref. No.: applsci-1977328) has been revised and is being re-submitted for publication in Applied Sciences.

Moreover, the article was checked and corrected by an American native speaker.

 

We have carefully considered each of the comments and made the appropriate revisions in the manuscript. An itemized list of our responses to each of the comments is included below.

 

Thank you for your kind attention.

 

Yours faithfully,

Bartosz Sołowiej

 

 

 

Reviewer #2: Ms. Ref. No.: applsci-1977328

Title: Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic and Antioxidative Properties of Fat-Free Dairy Desserts

 

The manuscript “Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic and Antioxidative Properties of Fat-Free Dairy Desserts” aimed to determine the influence of dried vegetable powders (carrot, beetroot, onion and champignon in concentrations of 1, 3 or 5%) on the textural, rheological, antioxidative and organoleptic features of fat-free dairy  desserts. The theme is interesting, but the manuscript must be improved.

Thank you for your comment. Changes suggested by the Reviewer were made in the Abstract, Introduction, methodology and discussion part of the research.

1. Abstract: The abstract should contain more information on methods and main results.

Thank you for your comment. In the lines 15-18 and 22-23 we have added more information about methods and main results.

2. The objective described in the abstract is different from those pointed out in the introduction section.

Thank you for your comment. We have adjusted the objective in the abstract (lines 12-14).

3. Lines 14 and 15: background.

Thank you for your comment. We have changed information in lines 15-18.

4. Line 16: what kind of tests?

Thank you for your comment. We have added information in lines 16-17.

5. Line 18: “dependent”

Thank you for your comment. We have corrected this mistake. Line 19.

6. Line 33 – “described”

Thank you for your comment. We have corrected this mistake. Line 36.

7. Line 34 – remove extra-space

Thank you for your comment. We have corrected this mistake.

8. Line 35 – nutrition or nutrients?

Thank you for your comment. We have corrected this mistake. Line 38.

9. Line 42 – non-fat milk solids

Thank you for your comment. We have corrected this mistake. Line 45.

10. Line 42 - The main ingredients for desserts are sugar!

Thank you for your comment. As you noticed it is true that one of the desserts ingredient can be sugar, but based on cited references it isn’t main ingredient. There are many different products described as desserts “Dairy desserts (excluding yogurts and ice creams) comprise a diverse range of products containing significant amounts of milk solids. They include creamy and gelled desserts, custards and puddings, sachet dessert mixes, and cheesecakes.” In our study we described product that isn’t sweet, but contain vegetables powder addition. That why we don’t focused on sugar and authors cited by us, state: ”Most dairy desserts consist of a thickened or gelled mixture of five basic ingredients: water, milk solids-not-fat, fat, texture modifiers, and flavors/colors.”

Saunders, A.B. Dairy desserts. In Encyclopedia of Dairy Sciences (Second edition); McSweeney, P.L.H., McNamara, J.P., Eds.; Academic Press, 2014; Vol. 70, pp. 489–497.

11. Line 51: “They are the main source of nutrients” – contextualize it.

Thank you for your comment. In lines 54-56 we have corrected the sentence and add more information.

12. Line 55 – what does “high nutritional value” mean? Please specify the nutrients.

Thank you for your comment. We have specified this information in lines 59-60.

13. Line 56 – It lacks connection before and after line 55. You were mentioning protein and, suddenly, you mention fats and obesity.

Thank you for your comment. We have improved these sentences (lines 61-63).

14. Lines 60-61 – reorganize your sentences to avoid confusion.

Thank you for your comment. We have reorganized these sentences (lines 65-67).

15. Line 66: It seems that you are presenting results in the introduction section

Thank you for your comment. We have rectified this section.

Moreover, Author guidelines states “The introduction should briefly place the study in a broad context and highlight why it is important. It should define the purpose of the work and its significance, including specific hypotheses being tested. The current state of the research field should be reviewed carefully and key publications cited. Please highlight controversial and diverging hypotheses when necessary. Finally, briefly mention the main aim of the work and highlight the main conclusions. Keep the introduction comprehensible to scientists working outside the topic of the paper.”

In Introduction section we have described the compositions of desserts and the new ingredients used in their preparation. By discussing the product formula, we wanted to emphasize its novelty and uniqueness. In this place it is necessary to rely on knowledge from various sources in order to bring the subject closer to the reader.

16. There are several typo errors in the manuscript. Please correct it.

Thank you for your comment. We have corrected typo errors in the manuscript. Moreover, the manuscript was checked and corrected by an American native speaker.

17. Your introduction section should be reorganized using the following:

1) Scenario

2) List of background (studies already carried out/describe what is already known about the subject and reference)

3) Gap (describe what is not known or what has not been done about the object of study)

4) Hypothesis/question (clearly describe what was sought with the study and value your work with the novelty)

Thank you for your comment. We have adjusted and rectified the Introduction section. On the other hand, Author Guidelines do not impose any specific form on what "Introduction" should look like. It only describes what should fit in the article. In our preliminary description, we have described where our interest in the subject comes from and what made us decide to create a desserts formula. In the first paragraph we have described background of the study and why we interests in this topic. Also, we have mentioned significancy of the study (preparation of innovative foods). In the next paragraphs, we have described why we have chosen each ingredients, which was never used in this type of product before. At the end, we have clearly presented the aim of the study and the value of our work.

18. Line 92 - “Due to the lack of studies concerning innovative dairy desserts” – It is not true. The lack is the use of vegetables in desserts.

Thank you for your comment. We have added needed clarification in line 98.

19. Why did you choose these kinds of vegetable?

Thank you for your comment. As described in the Introduction section, we decided to add these kinds of vegetables due to the fact that they have health-promoting properties and no commercial dairy dessert with the vegetable powder addition (especially with onion, champignon) are available on the market so far. Moreover, the powders used in the research (specially carrot and beetroot) can give very attractive color to the final product. Also, the addition of unusual flavors will make potential consumers pay attention to the product.

20. Line 93 – Change “aim of the performed tests” to “aim of this study”

Thank you for your comment. We have changed the sentence (line 98).

21. Line 99 – what kind of dessert? Please characterize the product that you tested.

Thank you for your comment. We have specified the dessert. Because of the ingredients used (vegetables) it will be consummate/dry dairy dessert (line: 104).

22. Line 103 – why do you use sucrose instead sugar?

Thank you for your comment. We have used sugar – sucrose in the study.

23. Line 107 – did you standardize the moisture content?

Thank you for your comment. Dry matter and a water content was different because of the different concentrations of vegetable powders – 1, 3 or 5% in the final product as stated in the Table 1 (line 134). Other ingredients were on the same level.

24. Lines 117 – 118 – What does “*” mean?

Thank you for your comment. To avoid misunderstandings we have deleted “*” and changed the sentence: “0.05% of ĸ-carrageenan (dissolved separately in water (90 ml) at room temperature, and then while stirring, heated for 15 min at approx. 70 °C)” (lines: 123-125).

“*” It was connected with the separate preparation of carrageenan.

 

25. It is not clear what kind of dessert is the one you tested.

Thank you for your comment. We have specified the dessert. Because of the ingredients used (vegetables) it will be consummate/dry dairy dessert (line 134).

26. It is unclear how you determined the concentrations of dried vegetable powder to test.

Thank you for your comment. Based on the literature, we have chosen the content of vegetable powders with regard to their health-promoting properties and organoleptic features.

27. Line 127 – Why didn’t you use a control without adding vegetable powders?

Thank you for your comment. We have added to the manuscript the information (lines 265-266, 272-275, 345-347, 476-478….) about the control sample - 9% WPC80 without the addition of vegetable powders, which was tested in our previous article from 2020 (Kusio, K.; Szafrańska, J.O.; Radzki, W.; Sołowiej, B.G. Effect of whey protein concentrate on physicochemical, sensory and antioxidative properties of high-protein fat-free dairy desserts. Appl. Sci. 2020, 10, 7064, doi:10.3390/app10207064). We have tested there different amounts of WPC80 to obtain high-protein fat-free dairy dessert. To avoid presenting the same results of control sample in the graphs and tables, we have added some sentences and discuss our results with regard to the control sample (lines: 265-266; 272-276; 346-348; 457-459; 481-485).

28. The manuscript would benefit from separating results and discussion sections.

Thank you for your comment, but in our opinion, separating two sections will confuse the reader. It is much easier to analyze the results having them discussed and compared with each other and with the results of other authors in one place. In this case, the reader does not need to go back to another place in the text to compare the tables and graphs.

29. It is difficult to interpret results without control.

Thank you for your comment. We used as a control sample without addition of vegetable powders from our previous research, like stated above:

Kusio, K.; Szafrańska, J.O.; Radzki, W.; Sołowiej, B.G. Effect of whey protein concentrate on physicochemical, sensory and antioxidative properties of high-protein fat-free dairy desserts. Appl. Sci. 2020, 10, 7064, doi:10.3390/app10207064

We have added new information in lines: 272-276; 346-348; 457-459; 477-479; 481-485).

30. Lines 200 – 209 – Why did you use different scales to sensory evaluation?

Thank you for your comment. The scale was based on book information:

Clark, S., Costello, M., Drake, M. & Bodyfelt, F. (2009). The Sensory Evaluation of Dairy Products. Pp. 167–191; 395–396. New York, NY: Springer Science & Business Media

Because products are comparable between themselves in body, texture, appearance and color, so the scale can be more narrow in numbers compared to other tested features.

31. When you use an untrained sample of individuals for sensory analysis, you should recruit more participants.

Thank you for your comment. In the future research, we will try to involve more people in this type of organoleptic tests. Also, we have based on our previous and different publications, in which the same amount of untrained panelists has been found.

32. Sensory tests were not adequately performed.

Thank you for your comment. In our opinion, the organoleptic evaluation was properly performed. We based it on the publication: Clark, S., Costello, M., Drake, M. & Bodyfelt, F. (2009). The Sensory Evaluation of Dairy Products. Pp. 167–191; 395–396. New York, NY: Springer Science & Business Media

33. It lacks the limitations of the study.

Thank you for your comment. We have added to the manuscript an information: “The water activity value suggests that tested desserts must be refrigerated and have a short shelf life. That is why storage trials should be conducted. Also, colorimetric tests are necessary, because as it is well known, consumers may be sensitive to general view of the final product”. Lines: 534-537.

Thank you very much for your suggestions.

 

Round 2

Reviewer 1 Report

I am glad to see that the authors have addressed all issues outlined by the reviewers. 

The manuscript is much better now.

Best regards.

Author Response

Dear Reviewer,

 

Thank you very much for all suggestions.

 

All the best,

Authors

Reviewer 2 Report

The manuscript “Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic and Antioxidative Properties of Fat-Free Dairy Desserts” were well improved, but I still have some recommendations.

 

-       Line 45: correct “milk non-fat milk solids”.

-       Line 55: “They are mostly connected with the promotion of health and disease prevention”. Why? I disagree.

-       Line 59: Do you consider that high amounts of sodium should be considered “high nutritional value”? High in sodium harm health... I believe that the term “high nutritional value” should be modified.

-       Table 1 should contain the concentration used in the control sample.

-       Table 2 should contain data from the control and statistical comparison among samples and the control one.

-       Lines 456 – 459: Are there any concentrations capable of improving the capacity to neutralize DPPP radicals?

 

 Thank you for the opportunity to review this manuscript!

Author Response

Dear Reviewer,

 

Our manuscript entitled “Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic and Antioxidative Properties of Fat-Free Dairy Desserts” (Ms. Ref. No.: applsci-1977328 – round 2) has been revised and is being re-submitted for publication in Applied Sciences.

Moreover, the article was checked and corrected by an American native speaker.

 

We have carefully considered each of the comments and made the appropriate revisions in the manuscript. An itemized list of our responses to each of the comments is included below.

 

Thank you for your kind attention.

 

Yours faithfully,

Bartosz Sołowiej

 

 

 

Reviewer #2: Ms. Ref. No.: applsci-1977328

Title: Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic and Antioxidative Properties of Fat-Free Dairy Desserts

The manuscript “Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic and Antioxidative Properties of Fat-Free Dairy Desserts” were well improved, but I still have some recommendations.

-       Line 45: correct “milk non-fat milk solids”.

Thank you for your comment.. Corrected (line 45).

-       Line 55: “They are mostly connected with the promotion of health and disease prevention”. Why? I disagree.

Thank you for your comment. We have removed the above-mentioned sentence.

-       Line 59: Do you consider that high amounts of sodium should be considered “high nutritional value”? High in sodium harm health... I believe that the term “high nutritional value” should be modified.

Thank you for your comment. We agree that the high content of sodium is not a good thing for the health. We mostly wanted to focus the reader on protein content and the calcium content (which was much more higher than sodium), therefore we have adjusted the above-mentioned sentence to: „It contains proteins, carbohydrates, calcium, potassium, sodium and holds around 1257 mg/100 g of calcium.” (lines 57-59).

-       Table 1 should contain the concentration used in the control sample.

Thank you for your comment. We have included the control sample in the Table 1 (lines 135-136).

-       Table 2 should contain data from the control and statistical comparison among samples and the control one.

Thank you for your comment. We have added the results of the control sample to the Table 2 and provided corrected the statistical analysis (lines 235-236).

-       Lines 456 – 459: Are there any concentrations capable of improving the capacity to neutralize DPPP radicals?

Thank you for your comment. We have added the sentences to the manuscript: “It suggests that a 1% addition of vegetables may not be sufficient to improve the capacity to neutralize DPPP radicals in any of the vegetable-enriched dessert. A 3% additions significantly improved antioxidant potential in the case of beetroot and button mushroom (not onion and carrot, though). When 5% addition was applied, every dessert (except carrot-enriched) had increased antioxidant capacity in the following order: beetroot > champignon > onion.” (lines 457-462).

Thank you for the opportunity to review this manuscript!

Thank you very much for your suggestions.

Round 3

Reviewer 2 Report

Dear authors, 

The manuscript was well improved. I have minor comments:

- Line 57 -58: It "contains proteins, carbohydrates, calcium, potassium, sodium and holds around 1257 mg/100 g of calcium" - add information on nutritional content for all nutrients or remove the information regarding calcium.

- Table 2 - verify if including the control changed the statistical differences among samples. If yes, please revise the discussion.

 

Author Response

Dear Reviewer,

 

Our manuscript entitled “Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic and Antioxidative Properties of Fat-Free Dairy Desserts” (Ms. Ref. No.: applsci-1977328 – Round 3) has been revised and is being re-submitted for publication in Applied Sciences.

 

We have carefully considered each of the comments and made the appropriate revisions in the manuscript. An itemized list of our responses to each of the comments is included below.

 

Thank you for your kind attention.

 

Yours faithfully,

Bartosz Sołowiej

 

 

 

Reviewer #2: Ms. Ref. No.: applsci-1977328

Title: Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic and Antioxidative Properties of Fat-Free Dairy Desserts

Dear authors, 

The manuscript was well improved. I have minor comments:

- Line 57 -58: It "contains proteins, carbohydrates, calcium, potassium, sodium and holds around 1257 mg/100 g of calcium" - add information on nutritional content for all nutrients or remove the information regarding calcium.

Thank you for your comment. We have removed the information about calcium (lines 57-58).

- Table 2 - verify if including the control changed the statistical differences among samples. If yes, please revise the discussion.

Thank you for your comment. We have verified the text in terms of statistical differences among samples. Generally, there was no change in the trend between tested samples after addition of the control one. Moreover, we have modified an information, which was before in the manuscript (lines 242-244).

Thank you very much for your suggestions.