Sensory ratings of commercially available plain conventional and probiotic yogurt by consumer and descriptive panels

Dorota Majchrzak

Yogurt can be found in different varieties. As a probiotic product, it contains live bacteria that have a wide range of beneficial effects on human health which are often used for sales promotion. The consumer preference for a certain product ultimately depends on its sensory quality. Therefore it was decided to examine whether probiotic and conventional yogurts differ according to sensory properties.

The sensory evaluation was performed with a Quantitative Descriptive Analysis (QDA). Ten trained panelists evaluated over 2 sessions the overall quality of yogurt samples by rating the intensity of sensory descriptors on the 10-unit scale from commercially available plain conventional (12) and probiotic (10) yogurts, with varied fat content (0,1%, 1%, 3,6%), served in a randomised order.

The sensory profile consisted of the following descriptors: appearance (colour, whey separation), taste (sweet, creamy, cooked milk, fermented dairy, acid, bitter, adstringent, salty), odour (sweet, creamy, acid), texture (firmness, thickness, smoothness), and aftertaste.

Consumers¿ preferences were determined by 50 students applying the paired difference test for preference.

Generally, the mean overall quality score of probiotic yogurt was higher than the one of conventional products. This finding could be attributable to the higher sweetness (3.3) and creamy taste (3.6) of the evaluated probiotic yogurt varieties in comparison to conventional products (2.8 and 3.1 respectively).

The yogurts with the same fat content and similar amount of protein showed nearly the same firmness and whey separation, which means it is these ingredients that influence the texture and appearance of the yogurt rather than the fact whether the product is probiotic or conventional.

Based on the analytical and hedonic sensory evaluation it appears that despite of some observed differences in sensory properties, there were no significant differences in consumers¿ preferences between probiotic and conventional yogurt.

Department für Ernährungswissenschaften
Anzahl der Seiten
ÖFOS 2012
107005 Lebensmitteluntersuchung
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