Sensory Analysis of Yogurt

Karagül‐Yüceer, Yonca; Drake, M.A.

doi:10.1002/9780470277812.ch16

Cited by 13 publications

(5 citation statements)

References 48 publications

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“…The trained panellists defined 39 main attributes with their characteristics ( Supplementary Materials Table S1 ), which described the evaluated yogurt samples. To describe the sensory experience of different food categories, a number of lexicons was developed [ 47 , 48 ]. Coggins and co-authors [ 49 ] developed a sensory lexicon for plain yoghurts in the United States based on 12 commercially produced yoghurts, where a trained panel defined 61 sensory descriptors.…”

Section: Resultsmentioning

confidence: 99%

Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties

Świąder

Florowska

Konisiewicz

et al. 2020

Foods

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In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt. The sensory quality (using Quantitative Descriptive Profile analysis and consumer hedonic test) and texture analysis, yield stress, physical stability and colour analysis were assessed to describe the profile of the yoghurt and influence of quality attributes of the product on the consumer acceptability of infused yoghurts in comparison with plain yoghurt. Among the analyzed plant additives for yoghurt, addition of 2% oolong tea to the yoghurt allows a functional food to be obtained with satisfactory texture and sensory properties, accepted by consumers at the same level as for control yoghurt. Both types of yoghurt were also characterised by high consumer willingness to buy, which confirms the legitimacy of using oolong tea as a natural, functional yoghurt additive that improves the sensory quality of the product. The high overall quality of yoghurt with oolong tea in comparison to other plant extracts was associated with the intensive peach flavour and odour, nectar and sweet odour and flavour, and the highest creaminess and thickness. That was confirmed by principal component analysis (PCA) where the overall sensory quality of yoghurts was mainly positively correlated with peach flavour and odour, sweet odour and yoghurt odour, while it was negatively correlated with herbs flavor and odour, and green tea flavour and odour. The sensory profile confirmed no differences in textural profile between plain yoghurt and the tea-infused one measured in the mouth, which corresponds to the result of textural properties such as firmness and adhesiveness.

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Section: Resultsmentioning

confidence: 99%

Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties

Świąder

Florowska

Konisiewicz

et al. 2020

Foods

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“…According to Karagül-Yüceer and Drake [ 55 ], fermented milk drinks should have a dairy, refreshing, sour, yoghurt-fermented aroma and taste. On the other hand, the consistency of fermented milk beverages should be smooth, dense or thin, depending on the type of drink [ 48 , 55 , 56 , 57 ]. The results of the presented research showed that all the developed variants of milk drinks had these quality features.…”

Section: Discussionmentioning

confidence: 99%

“…Additionally, they were positively correlated with the overall quality of the tested products. There were also features that were highly related to sensory defects in fermented milk beverages, such as the odour and flavour of boiled milk, rancid and bitter, the presence of syneresis and a sandiness [ 55 ]. Among the analysed product characteristics, special attention should be paid to the odour and flavour of boiled milk, which achieves the highest values (3.6–5.5 c.u.)…”

Section: Discussionmentioning

confidence: 99%

Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks

et al. 2021

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For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the study was to evaluate the possibility of using kombucha and the SCOBY for fermented milk drink products. The drinks were developed with a lactose-free variant and traditional milk. For the analysis of the obtained beverages, microbiological methods (CFU method), chemical methods (pH method and HPLC method) and the quantitative descriptive analysis (QDA) sensory method were used. As a result of the research, a recipe and the fermentation parameters for fermented milk drinks were developed. In the developed lactose milk drinks, the average lactose content was 4.25 g/100 g. In lactose-free milk drinks, the average glucose content was 2.26 g/100 g. Lactic acid in both types of products was at the highest average level of 0.68 g/100 g. The products had a characteristic pH value for fermented milk drinks and a very good microbiological quality, which followed the FAO/WHO guidelines. Drinks also had a typical sensory profile for this products group. However, slight sensory defects were detected. The developed fermented milk drinks have a potential health-promoting value, thanks to the content of active microflora and organic acids, which have a confirmed positive effect on the human body. The drinks produced require further testing to optimize their cost of production, possible health benefits and sensory quality.

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“…It was invented in Bulgaria and is part of a heritage that dates back many centuries . Bulgarian yogurt is commonly made with two starter bacteria, Lactobacillus bulgaricus and Streptococcus thermophiles, which give the yogurt its characteristic thickness, acidity, taste, and aroma S.…”

Section: Introductionmentioning

confidence: 99%

“…6 Bulgarian yogurt is commonly made with two starter bacteria, Lactobacillus bulgaricus and Streptococcus thermophiles, which give the yogurt its characteristic thickness, acidity, taste, and aroma. 8 S. thermophiles bacteria act first and prepare the proper environment for L. bulgaricus, which can begin to multiply and slowly turn the milk into yogurt. 2 Caspian Sea yogurt, also known as Matsoni yogurt, is one of the yogurts that is cultured at room temperature.…”

Section: ■ Introductionmentioning

confidence: 99%

Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using Quantitative Difference Nuclear Magnetic Resonance Spectroscopy

Lü

Ishikawa

Kwon

et al. 2018

J. Agric. Food Chem.

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Fermented milk products are rising in popularity throughout the world as a result of their health benefits, including improving digestion, normalizing the function of the immune system, and aiding in weight management. This study applies an in situ quantitative nuclear magnetic resonance method to monitor chemical changes in three kinds of fermented milk products, Bulgarian yogurt, Caspian Sea yogurt, and kefir, during fermentation. As a result, the concentration changes in nine organic compounds, α/β-lactose, α/β-galactose, lactic acid, citrate, ethanol, lecithin, and creatine, were monitored in real time. This revealed three distinct metabolic processes in the three fermented milk products. Moreover, pH changes were also determined by variations in the chemical shift of citric acid during the fermentation processes. These results can be applied to estimate microbial metabolism in various flora and help guide the fermentation and storage of various fermented milk products to improve their quality, which may directly influence human health.

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Sensory Analysis of Yogurt

Cited by 13 publications

References 48 publications

Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties

Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties

Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks

Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using Quantitative Difference Nuclear Magnetic Resonance Spectroscopy

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