Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale

By Belén García‐Gómez, Á. Romero-Rodríguez, Lourdes Vázquez‐Odériz, N. Muñóz-Ferreiro, M. Vázquez. International Journal of Dairy Technology, 2019

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The aim of this work was to obtain information about how sensory differences affect consumer acceptability for skim yoghurt obtained with transglutaminase (TG yoghurt). Skim yoghurt fortified with skim milk powder was used as control (Control yoghurt). Sensory descriptors were assessed by a trained panel (n = 16). Acceptance and preference were evaluated by consumers (n = 124). Results showed that TG yoghurt showed a sensory profile different to that of Control yoghurt. TG yoghurt was firmer and less creamy than Control yoghurt. The acceptance index was 59.7% for TG yoghurt and 70.5% for Control yoghurt. Consumers did not show a high rejection towards TG yoghurt.

Subfields: Food Science, Nutrition and Dietetics, Public Health, Environmental and Occupational Health

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