Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat
The objective of this study was to determine the effect of different milk fat (MF, 0%, 1.5%, 3.3% (w/w)) or added sugar (AS, 0%, 3.5%, 7% (w/w)) levels on the sensory properties and consumer acceptability of probiotic set yogurts fermented by Streptococcus thermophilus, Bifidobacterium bifidum, and...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-07-01
|
| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844020311725 |
| _version_ | 1818115966385520640 |
|---|---|
| author | P.G.I. Dias J.W.A. Sajiwani R.M.U.S.K. Rathnayaka |
| author_facet | P.G.I. Dias J.W.A. Sajiwani R.M.U.S.K. Rathnayaka |
| author_sort | P.G.I. Dias |
| collection | DOAJ |
| description | The objective of this study was to determine the effect of different milk fat (MF, 0%, 1.5%, 3.3% (w/w)) or added sugar (AS, 0%, 3.5%, 7% (w/w)) levels on the sensory properties and consumer acceptability of probiotic set yogurts fermented by Streptococcus thermophilus, Bifidobacterium bifidum, and Lactobacillus delbrueckii subsp. bulgaricus. The experimental yoghurt samples were compared with a control containing AS, 7% and MF, 3.3%. A quantitative descriptive analysis was conducted using 12 semi-trained panelists to evaluate the sensory profile of yogurts by rating the intensity of sensory descriptors on a 10 unit scale. Consumer preferences was determined using a group untrained individuals (n = 31) by applying the hedonic test for preference. Sensory mapping and Principal Component Analysis (PCA) were conducted to obtain a comprehensive understanding of the consumer behavior. Partial Least Squares Regression (PLSR) was conducted to compare the sensory profiling, consumer preference and instrumental data. Descriptive data showed significant differences (p < 0.05) among the samples for 8 of the 15 attributes amalyzed, including flavor and texture parameters. PCA showed that more than 80% of consumers highly preferred the low-fat yogurt, basically due to its firmness. Overall, consumer preference decreases with the AS reduction. The sample containing zero sugar is the least preferred sample. The reduction of added sugar below 3.5% is a challenge in terms of retaining product quality. |
| first_indexed | 2024-12-11T04:15:01Z |
| format | Article |
| id | doaj.art-edf7e6c299bf4049a2c4f89ea509cc5f |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-12-11T04:15:01Z |
| publishDate | 2020-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-edf7e6c299bf4049a2c4f89ea509cc5f2022-12-22T01:21:17ZengElsevierHeliyon2405-84402020-07-0167e04328Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fatP.G.I. Dias0J.W.A. Sajiwani1R.M.U.S.K. Rathnayaka2Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, P. O. Box 02, Belihuloya, Sri LankaDepartment of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, P. O. Box 02, Belihuloya, Sri LankaCorresponding author.; Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, P. O. Box 02, Belihuloya, Sri LankaThe objective of this study was to determine the effect of different milk fat (MF, 0%, 1.5%, 3.3% (w/w)) or added sugar (AS, 0%, 3.5%, 7% (w/w)) levels on the sensory properties and consumer acceptability of probiotic set yogurts fermented by Streptococcus thermophilus, Bifidobacterium bifidum, and Lactobacillus delbrueckii subsp. bulgaricus. The experimental yoghurt samples were compared with a control containing AS, 7% and MF, 3.3%. A quantitative descriptive analysis was conducted using 12 semi-trained panelists to evaluate the sensory profile of yogurts by rating the intensity of sensory descriptors on a 10 unit scale. Consumer preferences was determined using a group untrained individuals (n = 31) by applying the hedonic test for preference. Sensory mapping and Principal Component Analysis (PCA) were conducted to obtain a comprehensive understanding of the consumer behavior. Partial Least Squares Regression (PLSR) was conducted to compare the sensory profiling, consumer preference and instrumental data. Descriptive data showed significant differences (p < 0.05) among the samples for 8 of the 15 attributes amalyzed, including flavor and texture parameters. PCA showed that more than 80% of consumers highly preferred the low-fat yogurt, basically due to its firmness. Overall, consumer preference decreases with the AS reduction. The sample containing zero sugar is the least preferred sample. The reduction of added sugar below 3.5% is a challenge in terms of retaining product quality.http://www.sciencedirect.com/science/article/pii/S2405844020311725Food scienceFood analysisAdded sugarMilk fatYogurt |
| spellingShingle | P.G.I. Dias J.W.A. Sajiwani R.M.U.S.K. Rathnayaka Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat Heliyon Food science Food analysis Added sugar Milk fat Yogurt |
| title | Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat |
| title_full | Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat |
| title_fullStr | Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat |
| title_full_unstemmed | Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat |
| title_short | Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat |
| title_sort | consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat |
| topic | Food science Food analysis Added sugar Milk fat Yogurt |
| url | http://www.sciencedirect.com/science/article/pii/S2405844020311725 |
| work_keys_str_mv | AT pgidias consumerperceptionandsensoryprofileofprobioticyogurtwithaddedsugarandreducedmilkfat AT jwasajiwani consumerperceptionandsensoryprofileofprobioticyogurtwithaddedsugarandreducedmilkfat AT rmuskrathnayaka consumerperceptionandsensoryprofileofprobioticyogurtwithaddedsugarandreducedmilkfat |