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Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale
Author(s) -
GarcíaGómez Belén,
RomeroRodríguez Ángeles,
VázquezOdériz Lourdes,
MuñozFerreiro Nieves,
Vázquez Manuel
Publication year - 2019
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12595
Subject(s) - skimmed milk , food science , tissue transglutaminase , sensory analysis , sensory system , whole milk , chemistry , biology , enzyme , biochemistry , neuroscience
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.