Physicochemical and sensory characterisation of different yoghurt production methods. (February 2022)

• Record Type: Journal Article
• Authors: Aktar, Tugba
• Is Part Of: International dairy journal. Volume 125(2022)
• Publication Date: 2022-02
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2021.105245
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: Yoghurt is a fermented dairy product that is in great demand for its nutrient content, bacterial activity and wide product range in terms of flavours and textures. Dairy products, but especially yoghurt, have extensive sensory advantages due to simple formulation variations that provide associated flavour acceptance. This study assessed the effect of different production methods (centrifugation, cloth bag, evaporation, and dairy solid addition) on the physicochemical, structural, and sensory properties of yoghurt. A total of 40 assessors were tested against selected modalities that were; colour, visual consistency, syneresis, spoon strength, firmness, sourness, oiliness, consistency, after taste, and general acceptance. Results showed that colour values (L), roughness, hardness, viscosity measurements and all tested sensory modalities were significantly different from the commercial production method for yoghurt ( p < 0.05). Therefore, this study suggests that processing technique is intimately correlated with the above sensory attributes and alternative product reformulations for various sensory profiles are likely with different production technology selection.