Conventional and probiotic yogurts differ in sensory properties but not in consumers' preferences

Autor(en)

Dorota Majchrzak, Klaus Dürrschmid

Abstrakt

The objective of this work was to examine whether probiotic and conventional yogurts differ regarding their sensory properties and the consumers' preferences. Using quantitative descriptive analysis, 10 trained panelists evaluated the overall quality of yogurt samples over two sessions by rating the intensity of sensory descriptors on a 10-unit scale from commercially available plain full-fat conventional (6) and probiotic (3) yogurts, served in a randomized order. Consumers' preferences were determined by 50 untrained individuals applying the paired difference test for preference. Generally, the mean overall quality score of probiotic yogurt was significantly (P <0.05) higher than one of the conventional products. This finding could be attributable to certain different properties of appearance (whey separation), texture (homogeneity, smoothness and thickness), taste/flavor (sweet and creamy) and aftertaste. Based on the results of descriptive sensory evaluation and the paired difference test, it appears that despite some observed differences in sensory properties, there were no significant differences in consumers' preferences between probiotic and conventional yogurt.

Organisation(en)

Department für Ernährungswissenschaften

Externe Organisation(en)

Universität für Bodenkultur Wien

Journal

Journal of Sensory Studies

Band

25

Seiten

431-446

Anzahl der Seiten

15

ISSN

0887-8250

Publikationsdatum

2010

Peer-reviewed

Ja

ÖFOS 2012

107005 Lebensmitteluntersuchung

Link zum Portal

https://ucrisportal.univie.ac.at/de/publications/175c9560-aded-4187-ab84-8d33211120b8