Influence of proteins on the perception of flavored stirred yogurts

Journal of Dairy Science
Anne Saint-EveIsabelle Souchon

Abstract

Among yogurt dairy components, protein type is known to modify the texture of the products and the volatility of odorous volatile organic compounds. The aim of this study was to investigate the impact of 3 protein ratios (caseinate to total protein) on the sensory properties of 4% fat, strawberry-flavored stirred yogurts. A sensory methodology study was therefore investigated to choose the most efficient method in terms of sensitivity, quantification, and ease with which the panel could distinguish slight differences in olfactory property between the yogurts. Three kinds of product presentation procedures were compared: a monadic presentation, a comparative presentation, and a comparative presentation with a reference. The results showed that the 3 presentation methods emphasized some important texture differences between the yogurts in the same way. However, the comparative procedure with a reference was the only one to reveal clear olfactory property differences between the yogurts. The main effect of protein ratio variation in yogurt concerned the texture properties, which greatly differed between the 3 yogurts and was confirmed by complex viscosity measurements. Olfactory differences between the yogurts were more subtle. Ov...Continue Reading

References

Aug 22, 2002·Journal of Agricultural and Food Chemistry·Koen G C WeelGerrit Smit
May 1, 2004·Critical Reviews in Food Science and Nutrition·Isabelle SodiniGeorges Corrieu
May 13, 2004·Journal of Agricultural and Food Chemistry·Enkelejda Paçi KoraMichele Marin

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Citations

Sep 22, 2010·Journal of Dairy Science·L C AllgeyerS-Y Lee
Nov 5, 2013·The Journal of Dairy Research·Marie Celeste KaramJoël Scher
Mar 7, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Li ZhangXianghong Wang
Sep 28, 2006·Journal of Agricultural and Food Chemistry·Anne Saint-EveIsabelle Souchon
May 25, 2006·Journal of Agricultural and Food Chemistry·Anne Saint-EveIsabelle Souchon

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