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Determination of Carbonation Threshold in Yogurt
Author(s) -
Wright A.O.,
Ogden L.V.,
Eggett D.L.
Publication year - 2003
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/j.1365-2621.2003.tb14168.x
Subject(s) - carbonation , mathematics , zoology , food science , chemistry , materials science , composite material , biology
Carbonated Swiss‐style yogurt ranging between 62 and 1596 ppm CO 2 was evaluated for sensory detection of carbonation by 12 college‐aged students. Seventy‐two repetitions were completed. Each panelist received 42 3‐AFC presentations. The group mean threshold was calculated as per American Society for Testing and Materials (ASTM) Method: E1432–91 (1997). Individual thresholds ranged from 181 to 390 ppm. The group mean threshold was determined to be 263 ppm. Upper and lower confidence levels (95%) for the mean were 305 and 227 ppm, respectively. This information may help industry set carbonation levels in carbonated yogurt.