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Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options
Author(s) -
Brown Marissa D.,
Chambers Delores H.
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13128
Subject(s) - flavor , pasteurization , food science , citric acid , sensory analysis , fermentation , mathematics , flavour , chemistry , business
This research determined the sensory characteristics of currently available plain yogurts available in U.S. supermarkets and examined how 3 “more sustainable” prototypes compared. The prototypes, nonfat set‐style yogurts pre‐acidified after pasteurization with lemon juice or citric acid at 80 ppm to pH 6.2, had shorter fermentation times than the lab‐made control. These reduced fermentation times could result in energy reductions and potentially substantiate a “sustainable” marketing claim, a concept gaining traction with consumers. Twenty‐six commercial yogurts, varying in percent milk fat, milk source (organic or conventional), and processing (set‐style, stirred, or strained/Greek‐style), were also included. Using descriptive sensory analysis, a 6‐person highly trained panel scored the intensity of 25 flavor and 10 texture attributes on a 15‐point scale. Three replications were carried out, and all samples were tested at least 10 d prior to the end of their shelf‐lives. The samples differed for 19 flavor and all 10 texture attributes. Cluster analysis indicated approximately 7 flavor and 5 texture clusters. The prototype pre‐acidified with lemon juice was similar to category leaders nonfat yogurt varieties. The prototype pre‐acidified with citric acid was similar in texture but was less sour. Although no legal definitions exist for “sustainable,” the prototypes’ sensory characteristics are comparable to those of popular yogurts indicating potential market viability. This research also demonstrates potential for making yogurt that is in line with growing consumer expectations for sustainability. Despite the current diversity, several combinations of flavor and texture were not represented.