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Characterization of the Fermented Milk “Laban” with Sensory Analysis and Instrumental Measurements
Author(s) -
Chammas I. Gisele,
Saliba Rachad,
Béal Catherine
Publication year - 2006
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.1365-2621.2006.tb08919.x
Subject(s) - food science , odor , titratable acid , taste , sensory analysis , sensory system , principal component analysis , sweetness , chemistry , quantitative descriptive analysis , fermentation , mathematics , psychology , flavor , statistics , organic chemistry , cognitive psychology
Sensory, chemical, and rheological properties of commercial and traditional laban samples were investigated to characterize this fermented milk. One commercial sample and 14 traditional samples, collected from various geographical locations in Lebanon, were evaluated by a descriptive panel in terms of appearance, color, texture, odor, taste, and after‐taste. Principal component analysis of the sensory data revealed high differences between laban samples. They were separated into 5 distinct groups that were identified by the following sensory characteristics: firm and sour, slimy and sweet, high butter odor, high yogurt odor, and moderate levels for all the descriptors. Six samples, showing different features, were selected from these 15 samples. Physicochemical analyses of acidity, lactose and fat contents, firmness, and apparent viscosity were assessed on these 6 samples. Laban, independently of its origin, displayed higher acidity than yogurt. Commercial laban showed higher acidity and viscosity than traditional samples. Statistical relationships between sensory and instrumental data showed significant correlation between apparent viscosity and smoothness, fat content and butter odor, titratable acidity and sourness, and penetrometry readings and sliminess. Finally, principal component analysis of the instrumental and sensory parameters revealed that both analyses characterized the samples in the same way.