Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat

Heliyon
P G I DiasR M U S K Rathnayaka

Abstract

The objective of this study was to determine the effect of different milk fat (MF, 0%, 1.5%, 3.3% (w/w)) or added sugar (AS, 0%, 3.5%, 7% (w/w)) levels on the sensory properties and consumer acceptability of probiotic set yogurts fermented by Streptococcus thermophilus, Bifidobacterium bifidum, and Lactobacillus delbrueckii subsp. bulgaricus. The experimental yoghurt samples were compared with a control containing AS, 7% and MF, 3.3%. A quantitative descriptive analysis was conducted using 12 semi-trained panelists to evaluate the sensory profile of yogurts by rating the intensity of sensory descriptors on a 10 unit scale. Consumer preferences was determined using a group untrained individuals (n = 31) by applying the hedonic test for preference. Sensory mapping and Principal Component Analysis (PCA) were conducted to obtain a comprehensive understanding of the consumer behavior. Partial Least Squares Regression (PLSR) was conducted to compare the sensory profiling, consumer preference and instrumental data. Descriptive data showed significant differences (p < 0.05) among the samples for 8 of the 15 attributes amalyzed, including flavor and texture parameters. PCA showed that more than 80% of consumers highly preferred the low-...Continue Reading

References

Dec 20, 1999·Journal of Agricultural and Food Chemistry·M S BraussA J Taylor
Aug 25, 2012·Journal of Dairy Science·R S CadenaH M A Bolini
Jul 23, 2013·Journal of Dairy Science·M CholletP Piccinali
Dec 27, 2016·Journal of Food Science and Technology·Amita Devi, B S Khatkar
Aug 25, 2018·Journal of Dairy Science·H R McCainM A Drake

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Citations

Feb 16, 2021·Journal of Food Science and Technology·Lutfiye Yilmaz-Ersan, Esra Topcuoglu

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Methods Mentioned

BETA
PCA
light scattering

Software Mentioned

XLSTAT
Minitab

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