Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale

Abstract

The aim of this work was to obtain information about how sensory differences affect consumer acceptability for skim yoghurt obtained with transglutaminase (TG yoghurt). Skim yoghurt fortified with skim milk powder was used as control (Control yoghurt). Sensory descriptors were assessed by a trained panel (n = 16). Acceptance and preference were evaluated by consumers (n = 124). Results showed that TG yoghurt showed a sensory profile different to that of Control yoghurt. TG yoghurt was firmer and less creamy than Control yoghurt. The acceptance index was 59.7% for TG yoghurt and 70.5% for Control yoghurt. Consumers did not show a high rejection towards TG yoghurt.

Characterization and application of red pitaya (Hylocereus polyrhizus)peel powder as a fat replacer in ice cream

“…The elaborated products were submitted to sensory evaluation by 50 untrained consumers (35 women and 15 men, ages between 18 and 55 years), where parameters as appearance, color, aroma, texture, flavor, residual taste, and overall acceptability were analyzed using a structured 9‐point hedonic scale (1—dislike extremely, 2—dislike very much, 3—dislike, 4—dislike slightly, 5—neither like nor dislike, 6—like slightly, 7—like, 8—like very much and 9—like extremely), which is used for dairy products (García‐Gómez, Romero‐Rodríguez, Vázquez‐Odériz, Muñoz‐Ferreiro, & Vázquez, ; Meilgaard, ). Samples were pre‐stored at −20°C and thawed to −10°C for analysis.…”

Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.)

“…For the sensory analysis, the 9-point hedonic acceptance test based on Dutcosky (2007) was applied; 1 corresponds to "very disliked" and 9 to "very much liked". Hedonic scales are applied in sensory analysis of different food matrices (García-Gómez et al, 2019;Iuliano et al, 2019). The following attributes were evaluated: color, bitterness, aroma, taste and overall impression.…”

Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)

“…Each IC was stored at −18 °C and before analysis, remained at 20 °C for 2 min in plastic cups coded with random three‐digit numbers. The acceptability was evaluated by eighty potential consumers (untrained), who scored the attributes of colour, flavour, odour, texture and overall acceptance, using a semi‐structured nine‐point hedonic scale (1 = highly disliked to 9 = highly liked) (Meilgaard et al , ; García‐Gómez et al , ). A medium score was excluded, according to Font i Furnols et al ().…”