BACKGROUND: Sensory biometrics provide advantages for consumer tasting by quantifying physiological changes and the emotional response from participants, removing variability associated with self-reported responses. The present study aimed to measure consumers' emotional and physiological responses towards different commercial yoghurts, including dairy and plant-based yoghurts. The physiochemical properties of these products were also measured and linked with consumer responses.RESULTS: Six samples (Control, Coconut, Soy, Berry, Cookies and Drinkable) were evaluated for overall liking by n = 62 consumers using a nine-point hedonic scale. Videos from participants were recorded using the Bio-Sensory application during tasting to assess emotions and heart rate. Physicochemical parameters Brix, pH, density, color (L, a and b), firmness and nearinfrared (NIR) spectroscopy were also measured. Principal component analysis and a correlation matrix were used to assess relationships between the measured parameters. Heart rate was positively related to firmness, yaw head movement and overall liking, which were further associated with the Cookies sample. Two machine learning regression models were developed using (i) NIR absorbance values as inputs to predict the physicochemical parameters (Model 1) and (ii) the outputs from Model 1 as inputs to predict consumers overall liking (Model 2). Both models presented very high accuracy (Model 1: R = 0.98; Model 2: R = 0.99). CONCLUSION:The presented methods were shown to be highly accurate and reliable with respect to their potential use by the industry to assess yoghurt quality traits and acceptability.
Different levels (0.15, 0.20, and 0.25%) of commercial pectin (CP) and mango peel pectin (MPP) were used in the quality improvement of acidified whey drink (AWD) made from buffalo milk. Samples were evaluated for physico-chemical properties, microbiological qualities, sedimentation stability, and sensory characteristics. The treatment found to be the most acceptable and with the least percentage of sedimentation was subjected to product stability evaluation during storage for 27 d. No significant differences were observed among the treatments in terms of pH and total soluble solids (TSS), whereas viscosity increased as the level of pectin was increased. All the treatments for both CP and MPP had an aerobic plate count (APC) of < 10 cfu/mL, yeast and molds count of < 1cfu/mL, coliform count of < 1cfu/mL, and negative in E. coli. Moreover, both CP and MPP at the 0.25% level showed the lowest sedimentation with 0.76%. Results showed that AWD with 0.25% MPP can be stored for about 20 d at ambient temperature.
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