Relative importance of texture properties in the sensory quality and acceptance of natural yoghurts

$48.00 plus tax (Refund Policy)

Download / Buy Article:

Abstract:

The aim of the study was to evaluate the influence of sensory and texture properties of natural yoghurts on their overall sensory quality and acceptability. Samples were evaluated by consumers, and a parallel quantitative descriptive analysis (QDA) was carried out, including analysis of thickness and smoothness. Results were analysed by principal component analysis (PCA). Measurements of yoghurt viscosity were carried out using Brookfield instruments. Sensory texture properties (thickness and smoothness) were not significantly correlated with yoghurt consumer acceptability. Viscosity measured instrumentally correlated well with sensory thickness. Negative sensory attributes (especially off-flavour and bitterness) were of critical importance for consumer acceptance.

Keywords: Acceptability; Texture; Yoghurt

Document Type: Research Article

DOI: http://dx.doi.org/10.1111/j.1471-0307.2005.00178.x

Affiliations: Faculty of Human Nutrition and Consumer Sciences, Warsaw Agricultural University—SGGW, ul. Nowoursynowska 159c, 02-776 Warsaw, Poland

Publication date: February 1, 2005

Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more