Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat

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...

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Bibliographic Details
Main Authors: P.G.I. Dias, J.W.A. Sajiwani, R.M.U.S.K. Rathnayaka
Format: Article
Language:English
Published: Elsevier 2020-07-01
Series:Heliyon
Subjects:
Food science
Food analysis
Added sugar
Milk fat
Yogurt
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844020311725

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