Journal of Dairy Science Volume 95, Issue 4 , Pages 1690-1698, April 2012
Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids http://www.journalofdairyscience.org/article/S0022-0302(12)00134-8/abstract?elsca1=etoc&elsca2!=email&elsca3=0022-0302_201204_95_4&elsca4=nutrition_dietetics
Department of Food Science and Technology, Virginia Tech, Blacksburg 24061
Received 1 October 2011; accepted 22 November 2011.
The objective of this study was to determine the effects of different oils (butter, fish, and oxidized fish) on sensory characteristics of a savory [chile-lime (CL)] low-fat yogurt using descriptive (unstructured line scales, 5 attributes) and affective (hedonic) sensory testing methods.
Yogurts were each manufactured at low [1.1–1.2% total fat; 0.43% added oil (wt/wt)] or high [1.6% total fat; 1% added oil (wt/wt)] levels of fish oil, with high levels of fish oil targeted to deliver 145
mg of docosahexaenoic acid
+
eicosapentaenoic acid/170
g of yogurt.
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In a preliminary study, untrained panelists (n
=
31), using triangle tests, did not discriminate between low levels of fish and butter oils in unflavored yogurts but could discern yogurt with oxidized fish oil, even at the low level.
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Trained panelists (n
=
12) described lower lime and acid flavor characteristics in CL-flavored yogurts containing 1% oxidized fish oil compared with yogurts containing low levels of oxidized fish oil and low or high levels of butter and fish oils. Oxidized flavor was higher in CL-flavored yogurts with oxidized fish oil (low and high) and with the high level of fish oil.
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Consumer ratings (n
=
100; 9-point hedonic scale; 9
=
“like extremely) of overall acceptability and flavor acceptability were bimodally distributed, with overall means between 4 and 5 (“neither like nor dislike”) for CL-flavored yogurt with butter or fish oils (high level).
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The upper 50% of responses for yogurt with butter or fish oil were 6.51 and 6.31, respectively, for overall acceptability (“like slightly”), and 7.02 and 6.56, respectively, for flavor acceptability.
A large segment of consumers may be interested in incorporating heart-healthy n-3 lipids in their diets through frequent consumption of a savory yogurt enriched with n-3 fatty acids… http://www.journalofdairyscience.org/article/S0022-0302(12)00134-8/abstract?elsca1=etoc&elsca2!=email&elsca3=0022-0302_201204_95_4&elsca4=nutrition_dietetics
Labels: Babylon Family, Babylon Family MR2, Colleges Virginia Tech, Food, Food yogurt, US st Virginia Tech
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