Gupta, MK, Torrico, DD, Ong, L et al. (3 more authors) (2022) Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis. Foods, 11 (3). 463. ISSN 2304-8158
Abstract
Yogurt, readily available in plant and dairy-based formulations, is widely consumed and linked with health benefits. This research is aimed to understand the sensory and textural spectrum of commercially available dairy and plant-based yogurts. In a preliminary study, qualitative focus group discussions (4 groups; n = 32) were used to determine perceptions of 28 dairy and plant-based yogurts, identifying positive consumer perceptions of plant-based yogurts. A smaller subset of five spoonable and one drinkable yogurts—(Reference, Soy, Coconut, Cookies, Berry, and Drinkable) was subsequently selected for rheological and structural measurements, showing wide variations in the microstructure and rheology of selected yogurt samples. A quantitative blind sensory tasting (n = 117) showed varying yogurt acceptability, with Berry being the least-liked and Cookies being the most-liked yogurt, in terms of overall liking. The multi-factor analysis confirmed that compositional and textural elements, including protein content, gel firmness, and consistency coefficient, displayed a positive relationship with overall liking. In contrast, fat, sugar, and calories were negatively correlated to the overall liking. This research showed that texture and other compositional factors are significant determinants of the consumer acceptability of yogurt products and are essential properties to consider in product development.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
Keywords: | focus group; microstructure; rheology; gelling; emotions; protein; vegan; dairy substitutes |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 25 Feb 2022 13:24 |
Last Modified: | 25 Feb 2022 13:24 |
Status: | Published |
Publisher: | MDPI |
Identification Number: | 10.3390/foods11030463 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:184088 |