Blog
About

3
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: not found

      Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.

      1 ,

      Journal of dairy science

      American Dairy Science Association

      Read this article at

      ScienceOpenPublisherPubMed
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          Physical and sensory attributes are important factors that influence food acceptance and choices. In this study, sensory and texture properties of nonfat yogurts made from reconstituted skim milk powder (SMP) fortified with SMP as a control, whey protein isolate (WPI), yogurt texture improver (TI), and sodium caseinate (NaCn) were investigated over a 12-d storage period. Viscosity and syneresis were measured as physical quality parameters. Descriptive sensory analysis was carried out for each sample to determine the profiles of the products. Consumer acceptance testing (n = 143 consumers) was also conducted to measure the acceptability of yogurts; panelists were asked to rank their preference for the different yogurt samples. Differences among physical and sensory attributes of yogurts were defined. Addition of WPI improved the physical properties of yogurts, resulting in the highest viscosity and the lowest syneresis. On the other hand, yogurt with WPI did not have desirable sensory properties. The descriptive panel indicated that yogurt with WPI had the lowest fermented flavor attribute. In general, yogurts fortified with NaCn and TI displayed better physical and sensory properties than did control and WPI-fortified yogurts. Consumer testing showed that yogurts with NaCn and TI were not different from the control with regard to their flavor acceptability. Yogurts fortified with NaCn and TI were the most preferred samples by Turkish consumers.

          Related collections

          Author and article information

          Affiliations
          [1 ] Canakkale Onsekiz Mart University, Department of Food Engineering, Canakkale, Turkey.
          Journal
          J. Dairy Sci.
          Journal of dairy science
          American Dairy Science Association
          1525-3198
          0022-0302
          Aug 2006
          : 89
          : 8
          16840602 S0022-0302(06)72559-0 10.3168/jds.S0022-0302(06)72559-0

          Comments

          Comment on this article