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The influence of additives on the rheological and sensory properties of nonfat yogurt
Author(s) -
TELES CAMILA DUARTE,
FLÔRES SIMONE HICKMANN
Publication year - 2007
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/j.1471-0307.2007.00354.x
Subject(s) - food science , rheology , xanthan gum , guar gum , sensory system , viscosity , gelatin , sensory analysis , skimmed milk , chemistry , consistency (knowledge bases) , materials science , mathematics , psychology , composite material , organic chemistry , cognitive psychology , geometry
In this work, response surface methodology was applied to a study of the effects of the addition of skim milk powder and stabilizers on the apparent viscosity and sensory attributes of nonfat yogurt. The addition of stabilizers has been shown to produce a significant effect on sensory attributes, while high concentrations of xanthan and guar gum are seen to decrease the overall acceptability of the yogurt, with gelatin producing the higher apparent viscosity and consistency. The correlation among apparent viscosity, which is an instrumental measurement, and consistency, which is a sensory evaluation, was 0.72.