Sensory evaluation of ovine milk yoghurt with inulin addition
The purpose of this study was to elaborate prebiotic yoghurt using ovine milk and different inulin concentrations (0, 2 and 6%). Samples were submitted to laboratory analysis and two sensory tests with 100 consumers. The results of apparent viscosity and firmness determined by instrumental analysis...
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| Veröffentlicht in: | International journal of dairy technology 2015-05, Vol.68 (2), p.281-290 |
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| container_title | International journal of dairy technology |
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| creator | Balthazar, Celso Fasura Gaze, Leonardo Varon Azevedo da Silva, Hugo Leandro Pereira, Camila Serva Franco, Robson Maia Conte‐Júnior, Carlos Adam Freitas, Mônica Queiroz Oliveira Silva, Adriana Cristina |
| description | The purpose of this study was to elaborate prebiotic yoghurt using ovine milk and different inulin concentrations (0, 2 and 6%). Samples were submitted to laboratory analysis and two sensory tests with 100 consumers. The results of apparent viscosity and firmness determined by instrumental analysis of each yoghurt and control differed significantly. Just‐About‐Right showed consistency as the main attribute that varied in treatments. According to penalty analysis, prebiotic yoghurt containing 6% inulin had minor penalties, which indicates its advantage in the quest to better consumer demands. Hence, this treatment demonstrated better results as well as the many prebiotic benefits associated with an adequate fibre amount. |
| doi_str_mv | 10.1111/1471-0307.12189 |
| format | Article |
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Samples were submitted to laboratory analysis and two sensory tests with 100 consumers. The results of apparent viscosity and firmness determined by instrumental analysis of each yoghurt and control differed significantly. Just‐About‐Right showed consistency as the main attribute that varied in treatments. According to penalty analysis, prebiotic yoghurt containing 6% inulin had minor penalties, which indicates its advantage in the quest to better consumer demands. Hence, this treatment demonstrated better results as well as the many prebiotic benefits associated with an adequate fibre amount.</description><subject>Chemosensory perception</subject><subject>Colour</subject><subject>ewe milk</subject><subject>firmness</subject><subject>Flavour</subject><subject>Food science</subject><subject>inulin</subject><subject>Prebiotics</subject><subject>Probiotics</subject><subject>Rheology</subject><subject>sensory evaluation</subject><subject>Studies</subject><subject>Texture</subject><subject>viscosity</subject><subject>Yogurt</subject><issn>1364-727X</issn><issn>1471-0307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNqFkM1PwjAYhxejiYiePbrE86Bdv7aDB-MHEgnGANF4abrRQmGs2G7g_ns3p1x9L33TPE_ftz_Pu4SgB-vqQ8xgABBgPRjCKD7yOoeb47pHFAcsZO-n3plzKwAgQzHpeDcTmTtjK1_uRFaKQpvcN8o3O51Lf6OztV-ZxbK0hb_XxdLXeZnp3BfzuW7Qc-9EiczJi9-z680eH6Z3T8HoZTC8ux0FKcYsDiKGMaAoTuYpidMwYQBjmMQRiiGJMY6Sep1EIMIAARQjqBJFVCIoUAgrShXqetftu1trPkvpCr4ypc3rkRxShkkECIM11W-p1BrnrFR8a_VG2IpDwJuMeJMIbxLhPxnVBmmNvc5k9R_Oh_fTPy9oPe0K-XXwhF1zyhAj_G084GP0StDzGPOPmr9qeSUMFwurHZ9NQgBp_XFAIszQNy7kfuA</recordid><startdate>201505</startdate><enddate>201505</enddate><creator>Balthazar, Celso Fasura</creator><creator>Gaze, Leonardo Varon</creator><creator>Azevedo da Silva, Hugo Leandro</creator><creator>Pereira, Camila Serva</creator><creator>Franco, Robson Maia</creator><creator>Conte‐Júnior, Carlos Adam</creator><creator>Freitas, Mônica Queiroz</creator><creator>Oliveira Silva, Adriana Cristina</creator><general>Society of Dairy Technology</general><general>Blackwell Publishing Ltd</general><scope>FBQ</scope><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>201505</creationdate><title>Sensory evaluation of ovine milk yoghurt with inulin addition</title><author>Balthazar, Celso Fasura ; Gaze, Leonardo Varon ; Azevedo da Silva, Hugo Leandro ; Pereira, Camila Serva ; Franco, Robson Maia ; Conte‐Júnior, Carlos Adam ; Freitas, Mônica Queiroz ; Oliveira Silva, Adriana Cristina</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4479-87440639bdc59c2b70441b9839159448b001ba3570506431fbf5fba60f34f66f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Chemosensory perception</topic><topic>Colour</topic><topic>ewe milk</topic><topic>firmness</topic><topic>Flavour</topic><topic>Food science</topic><topic>inulin</topic><topic>Prebiotics</topic><topic>Probiotics</topic><topic>Rheology</topic><topic>sensory evaluation</topic><topic>Studies</topic><topic>Texture</topic><topic>viscosity</topic><topic>Yogurt</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Balthazar, Celso Fasura</creatorcontrib><creatorcontrib>Gaze, Leonardo Varon</creatorcontrib><creatorcontrib>Azevedo da Silva, Hugo Leandro</creatorcontrib><creatorcontrib>Pereira, Camila Serva</creatorcontrib><creatorcontrib>Franco, Robson Maia</creatorcontrib><creatorcontrib>Conte‐Júnior, Carlos Adam</creatorcontrib><creatorcontrib>Freitas, Mônica Queiroz</creatorcontrib><creatorcontrib>Oliveira Silva, Adriana Cristina</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of dairy technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Balthazar, Celso Fasura</au><au>Gaze, Leonardo Varon</au><au>Azevedo da Silva, Hugo Leandro</au><au>Pereira, Camila Serva</au><au>Franco, Robson Maia</au><au>Conte‐Júnior, Carlos Adam</au><au>Freitas, Mônica Queiroz</au><au>Oliveira Silva, Adriana Cristina</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sensory evaluation of ovine milk yoghurt with inulin addition</atitle><jtitle>International journal of dairy technology</jtitle><addtitle>Int J Dairy Technol</addtitle><date>2015-05</date><risdate>2015</risdate><volume>68</volume><issue>2</issue><spage>281</spage><epage>290</epage><pages>281-290</pages><issn>1364-727X</issn><eissn>1471-0307</eissn><abstract>The purpose of this study was to elaborate prebiotic yoghurt using ovine milk and different inulin concentrations (0, 2 and 6%). 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| ispartof | International journal of dairy technology, 2015-05, Vol.68 (2), p.281-290 |
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| language | eng |
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| source | Access via Wiley Online Library |
| subjects | Chemosensory perception Colour ewe milk firmness Flavour Food science inulin Prebiotics Probiotics Rheology sensory evaluation Studies Texture viscosity Yogurt |
| title | Sensory evaluation of ovine milk yoghurt with inulin addition |
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