Skip to main content

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

Buy Article:

$43.00 plus tax (Refund Policy)

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.
No References
No Citations
No Supplementary Data
No Article Media
No Metrics

Keywords: Acceptability; Texture; Yoghurt

Document Type: Research Article

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

Publication date: 2005-02-01

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect 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