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SENSORY AND RHEOLOGICAL CHARACTERIZATION OF LOW‐FAT STIRRED YOGURT
Author(s) -
JANHØJ THOMAS,
PETERSEN CHARLOTTE BLANGSTED,
FRØST MICHAEL BOM,
IPSEN RICHARD
Publication year - 2006
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2006.00052.x
Subject(s) - rheology , food science , sensory system , sensory analysis , viscometer , viscosity , fat substitute , chemistry , whey protein , materials science , biology , composite material , neuroscience
With the specific objective of investigating the sensory concept of creaminess, as well as other sensory attributes obtained from descriptive analysis, a set of 25 samples of stirred low‐fat yogurt were submitted to rheological (shear and imperfect squeeze flow viscometry, dynamic oscillation and Posthumus funnel) and sensory testing. Fat levels ranged from 0.3 to 3.5% and protein from 3.4 to 6.0%, and four different protein sources were employed, one being skimmed milk powder, the remaining three were milk protein preparations, one of which contained partially microparticulated whey protein (MPP). Based on averaged data from the sensory panel ( n = 12), creaminess could be modeled by two other sensory descriptors, oral viscosity and smoothness ( R 2 = 0.78), but was poorly modeled by the entire set of rheological data. The MPP‐containing blend did best in terms of matching the creaminess scores of a control yogurt containing 3.5% fat (no additional protein added).