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Seaweeds in yogurt and quark supplementation: influence of five dehydrated edible seaweeds on sensory characteristics
Author(s) -
Nuñez Manuel,
Picon Antonia
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13298
Subject(s) - flavour , food science , ulva lactuca , algae , biology , botany , chemistry
Summary Supplementation of dairy products with seaweeds can contribute to attaining a balanced diet, but they may affect their sensory characteristics. Yogurt and quark were supplemented with dehydrated Himanthalia elongata , Porphyra umbilicalis , Saccharina latissima , Ulva lactuca and Undaria pinnatifida . When odour, flavour and texture were evaluated by panellists, dairy products containing 0.50% U. pinnatifida showed the highest seaweed flavour and the lowest flavour quality, while dairy products containing 0.50% S. latissima showed the lowest seaweed flavour and the highest flavour quality. Seaweed species influenced all yogurt attributes except buttery odour, acid flavour and salty flavour and all quark attributes except yogurt odour, acid flavour and sweet flavour. Logarithmic regressions of seaweed odour and flavour on seaweed concentration (0–1.00%) were the best fit for dairy products containing P. umbilicalis , U. lactuca or U. pinnatifida and linear regressions for those supplemented with H. elongata or S. latissima .