Effect of High Pressure on the Consumer Liking and Preference of Yoghurt |
| |
| Authors: | Marta Capellas Regina Noronha Montserrat Mor-Mur Eric Needs |
| |
| Affiliation: | 1. CERPTA, Departament de Ciència Animal i dels Aliments , Universitat Autònoma de Barcelona , Bellaterra, Barcelona, 08193, Spain Phone: 34935811446 Fax: 34935811446 E-mail: marta.capellas@uab.es;2. Faculdade de Engenharia de Alimentos, Lab. Análise Sensorial , FEA/UNICAMP , C.P. 6121, Campinas, SP, 13083-970, Brazil;3. CERPTA, Departament de Ciència Animal i dels Aliments , Universitat Autònoma de Barcelona , Bellaterra, Barcelona, 08193, Spain;4. Institute of Food Research , Earley Gate, Reading, RG6 6BZ, UK |
| |
| Abstract: | One hundred consumers evaluated three types of set yoghurt made from: 100% pressure treated milk (PTM; 600 MPa for 15 min), 100% heat treated milk (HTM; 85 °C for 20 min) and a mixture containing 10% PTM and 90% HTM. There was no significant difference between appearance liking or texture liking of the three yoghurt types, though the texture score of PTM yoghurt and mixed milk yoghurt were both higher than HTM yoghurt. Creaminess score for PTM yoghurt was significantly higher than for HTM yoghurt; mixed milk yoghurt was significantly different from HTM yoghurt but not from PTM yoghurt. Concerning taste liking, PTM yoghurt scored significantly less than mixed milk yoghurt, with HTM yoghurt between these two. 57% of consumers preferred the HTM to PTM yoghurt, giving taste as their main criteria; those preferring PTM yoghurt based their choice on texture. Rheological assessments showed differences in gel structure, which justify consumer texture and creaminess choices. |
| |
| Keywords: | High Pressure Milk Yoghurt Sensory Properties Rheological Properties |
|
|
