SENSORY AND RHEOLOGICAL CHARACTERIZATION OF LOW‐FAT STIRRED YOGURT
Authors:
- Thomas JanhøjTJThomas Janhøj
- Michael Bom FrøstMFMichael Bom Frøst
- Richard IpsenRIRichard Ipsen
- 30 May 2006
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 37 (3) , 276-299
Abstract
With the specific objective of investigating the sensory concept of creaminess, as well as other sensory attributes obtained from descriptive analysis, a set of 25 samples of stirred low‐fat yogurt were submitted to rheological (shear and imperfect squeeze flow viscometry, dynamic oscillation and Posthumus funnel) and sensory testing. Fat levels ranged from 0.3 to 3.5% and protein from 3.4 to 6.0%, and four different protein sources were employed, one being skimmed milk powder, the remaining three were milk protein preparations, one of which contained partially microparticulated whey protein (MPP). Based on averaged data from the sensory panel (n = 12), creaminess could be modeled by two other sensory descriptors, oral viscosity and smoothness (R2 = 0.78), but was poorly modeled by the entire set of rheological data. The MPP‐containing blend did best in terms of matching the creaminess scores of a control yogurt containing 3.5% fat (no additional protein added).Keywords
This publication has 26 references indexed in Scilit:
- Sensory perception of creaminess and its relationship with food structureFood Quality and Preference, 2002
- FULL UNIAXIAL COMPRESSION CURVES FOR PREDICTING SENSORY TEXTURE QUALITY OF COOKED POTATOESJournal of Texture Studies, 2002
- On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solidsFood Quality and Preference, 2002
- Sensory perception of fat in milkFood Quality and Preference, 2001
- SENSORY THRESHOLDS OF CONSISTENCY OF SEMILIQUID FOODS: EVALUATION BY SQUEEZING FLOW VISCOMETRY*Journal of Texture Studies, 2001
- Modified Jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR)Food Quality and Preference, 2000
- Relation between sensory texture analysis and rheological properties of stirred yogurtJournal of Dairy Research, 1999
- Preference mapping: relating acceptance of “creaminess” to a descriptive sensory map of a semi-solidFood Quality and Preference, 1999
- Fixed or random assessors in sensory profiling?Food Quality and Preference, 1998
- Microcoagulation of proteins for development of “creaminess”Food Reviews International, 1993