Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS

Greis, Maija; Sainio, Taru; Katina, Kati; Kinchla, Amanda J.; Nolden, Alissa A.; Partanen, Riitta; Seppä, Laila

doi:10.1016/j.foodqual.2020.104019

Cited by 47 publications

(37 citation statements)

References 34 publications

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“…Moreover, ‘creaminess’ dominance was found also for two out of five PBYL. This perception, which was previously correlated to fat content in dairy product [ 123 ], was attributed to pectin inclusion in oat YL formulation [ 42 ].…”

Section: Sensory Profile and Consumer Acceptancementioning

confidence: 76%

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Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Montemurro

Pontonio

Coda

et al. 2021

Foods

135

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Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients (e.g., cereals, pseudocereals, legumes, and fruits) as well as technological solutions (e.g., enzymatic and thermal treatments) have been investigated. The central role of fermentation in yogurt-like production led to specific selections of lactic acid bacteria strains to be used as starters to guarantee optimal textural (e.g., through the synthesis of exo-polysaccharydes), nutritional (high protein digestibility and low content of anti-nutritional compounds), and functional (synthesis of bioactive compounds) features of the products. This review provides an overview of the novel insights on fermented yogurt-like products. The state-of-the-art on the use of unconventional ingredients, traditional and innovative biotechnological processes, and the effects of fermentation on the textural, nutritional, functional, and sensory features, and the shelf life are described. The supplementation of prebiotics and probiotics and the related health effects are also reviewed.

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Section: Sensory Profile and Consumer Acceptancementioning

confidence: 76%

“…TDS shows the sequence of the dominant sensations during a defined period of sensory analysis, focusing on the most important perceptions [ 122 ]. TDS was used to evaluate five commercial oat YL products [ 42 ]. Overall, dairy products were considered equilibrate without a strongly dominant attribute.…”

Section: Sensory Profile and Consumer Acceptancementioning

confidence: 99%

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Montemurro

Pontonio

Coda

et al. 2021

Foods

135

View full text Add to dashboard Cite

show abstract

“…As the texture of the yogurt is a critical component for consumer acceptability, the lack of understanding of plant-based yogurt structure may be a barrier to increased replacement or substitution of dairy-based yogurts. Previous research has shown that some plant-based alternatives can be similarly liked to dairy yogurts in their mouthfeel profile [18]. For example, a recent study of commercial plant-based yogurts (soy, coconut, cashew, almond, and hemp) found that soy and coconut yogurts were identical to dairy yogurts in terms of sensory acceptability and texture [19].…”

Section: Introductionmentioning

confidence: 99%

Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis

Gupta

Torrico

Ong

et al. 2022

Foods

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Yogurt, readily available in plant and dairy-based formulations, is widely consumed and linked with health benefits. This research is aimed to understand the sensory and textural spectrum of commercially available dairy and plant-based yogurts. In a preliminary study, qualitative focus group discussions (4 groups; n = 32) were used to determine perceptions of 28 dairy and plant-based yogurts, identifying positive consumer perceptions of plant-based yogurts. A smaller subset of five spoonable and one drinkable yogurts—(Reference, Soy, Coconut, Cookies, Berry, and Drinkable) was subsequently selected for rheological and structural measurements, showing wide variations in the microstructure and rheology of selected yogurt samples. A quantitative blind sensory tasting (n = 117) showed varying yogurt acceptability, with Berry being the least-liked and Cookies being the most-liked yogurt, in terms of overall liking. The multi-factor analysis confirmed that compositional and textural elements, including protein content, gel firmness, and consistency coefficient, displayed a positive relationship with overall liking. In contrast, fat, sugar, and calories were negatively correlated to the overall liking. This research showed that texture and other compositional factors are significant determinants of the consumer acceptability of yogurt products and are essential properties to consider in product development.

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“…This method provides a more in-depth assessment of the dynamics of product sensations experienced within the mouth after ingestion. Although current work has not been conducted with fluid milk and/or nondairy systems, TDS has been used to compare the sensory characteristics nondairy yogurt compared to a traditional milk yogurt as a way to evaluate mouthfeel, in particular creaminess and smoothness, and could be applied in fluid milk applications (Greis et al, 2020). Another approach is the "check-all-that-apply" (CATA) method, which allows participants to select the sensory attribute(s) they experience.…”

Section: Nontraditional Methodsmentioning

confidence: 99%

Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives

Großmann

Kinchla

Nolden

et al. 2021

Comp Rev Food Sci Food Safe

Self Cite

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The food industry is creating a diverse range of plant‐based alternatives to dairy products, such as milks, creams, yogurts, and cheeses due to the increasing demand from consumers for more sustainable, healthy, and ethical products. These dairy alternatives are often designed to mimic the desirable physicochemical, functional, and sensory properties of real dairy products, such as their appearance, texture, mouthfeel, flavor, and shelf‐life. At present, there is a lack of systematic testing methods to characterize the properties of plant‐based dairy alternatives. The purpose of this review is to critically evaluate existing methods and recommend a series of standardized tests that could be used to quantify the properties of fluid plant‐based milk alternatives (milk and cream). These methods could then be used to facilitate the design of milk alternatives with somewhat similar attributes as real dairy milk by comparing their properties under standardized conditions. Moreover, they could be used to facilitate comparison of the properties of milk alternatives developed in different laboratories.

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Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS

Cited by 47 publications

References 34 publications

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis

Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives

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