Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure

Abstract

Goat milk yogurt is an excellent source of fatty acids, protein, and minerals; however, it is not well accepted by many consumers, due to its typical flavor derived from caprylic, capric, and caproic acids present in this milk and dairy products. Recently, the repeated-exposure test has been used to increase the consumption of particular foods. This methodology has been used to increase children's willingness to eat food in some settings and has also been used to reduce sodium in soup. Based on these considerations, the aim of this study was to investigate whether repeated exposures may increase acceptance of both goat milk yogurt and probiotic goat milk yogurt. In a pre-exposure session, a total of 45 panelists (28 females and 17 males) from southeastern Brazil, who were not used to consuming dairy goat milk, evaluated the expected taste perception and the perceived liking after tasting 3 yogurt preparations. Then, consumers were randomly divided into 3 groups and participated in rapidly repeated exposure sessions performed within 6 d. Each panelist consumed only the yogurt that he or she would be exposed to. The day after the exposure sessions, all panelists returned to participate in the postexposure session and were asked to evaluate acceptance, familiarity, and the "goaty taste" characteristic of each yogurt. Regarding the expected liking before tasting, results showed higher expectations for cow milk yogurt compared with goat milk yogurt, which proved that consumers were not familiar with the goat milk yogurt. Likewise, only cow milk yogurt presented high acceptance and familiarity rates, confirming that these panelists were used to consuming cow milk products. With respect to the rapidly repeated exposure, 6 d were enough to significantly increase the consumers' familiarity with goat milk yogurt and probiotic goat milk yogurt. However, this method was not suitable to significantly increase the acceptance of such products. Nonetheless, a correlation existed between the exposure sessions and the increase in acceptance of the exposure groups. Thus, hypothetically, the increasing of exposure sessions could be a strategy to increase goat milk product acceptance.

Sensory perception of the fermented goat milk: potential application of the DSC method

“…The strawberry taste disguises the typical caprine milk taste, improving the product acceptability . A similar result was obtained by Costa et al (2014), the addition of fruit pulp increased sensory acceptance of the fermented goat's milk.…”

“…The goat's milk yogurt is an excellent source of nutrients and fatty acids, however the acceptance by consumers is limited because of its typical taste. The repeated exposure technique in food products with rejection history was employed in the study by Costa et al (2014) with fermented goat milk probiotic with satisfactory results of consumer acceptance. (1) Difference is in the typical taste "I have noticed that yogurt done with goat milk has a taste in the final.…”

Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts

“…Yogurt is the most widely produced and consumed fermented milk and is used as a vehicle for probiotic cultures and prebiotics Costa and Conte-Junior, 2013). However, compared with cow milk yogurt, it is difficult to make goat milk yogurt with an appropriate flavor (Costa et al, 2014) and consistency, which is mainly due to the difference in casein composition and content (Li and Guo, 2006). Micelle structures of goat milk differ from cow milk in average diameter, hydration, and mineralization .…”

Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei

“…When compared to cow milk, goat milk shows higher digestibility, smaller milk fat globules and hypoallergenicity, which make it suitable for processing of cheeses, fermented milks and other dairy products (Hernández-L edesma et al, 2011; Costa et al, 2014). The rearing of goats gained importance worldwide over the last decade and the production of caprine dairy products experienced an important increase (Hernández-L edesma et al, 2011; da Silveira et al, 2015).…”

“…Fermented dairy products are commonly used as food vehicles to deliver such microorganisms to consumers (Costa et al, 2014). Despite that, information regarding goat whey-based beverages formulated with probiotics is still limited (da .…”