Sensory and rheological characterization of low-fat stirred yogurt
Sensory and rheological characterization of low-fat stirred yogurt
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DOI：
10.1111/j.1745-4603.2006.00052.x
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发表时间：
2006-06-01
影响因子：
3.2
通讯作者：
Ipsen, Richard
中科院分区：
文献类型：
--
作者：
Janhoj, Thomas;Petersen, Charlotte Blangsted;Ipsen, Richard
与具体的目的调查的感官概念的奶油，以及其他感官属性从描述性分析，一组25个样品的搅拌低脂酸奶提交流变学（剪切和不完善的挤压流粘度，动态振荡和Posthumus漏斗）和感官测试。脂肪含量范围为0.3至3.5%，蛋白质为3.4至6.0%，采用了四种不同的蛋白质来源，一种是脱脂奶粉，其余三种是乳蛋白制剂，其中一种含有部分微粒乳清蛋白（MPP）。基于来自感官小组的平均数据（n = 12），乳脂状可以通过两个其他感官描述符（口腔粘度和光滑度（R-2 = 0.78））来建模，但是通过整个流变学数据集来建模很差。含有MPP的混合物在匹配含有3.5%脂肪的对照酸奶的乳脂分数方面做得最好（没有添加额外的蛋白质）。
With the specific objective of investigating the sensory concept of creaminess, as well as other sensory attributes obtained from descriptive analysis, a set of 25 samples of stirred low-fat yogurt were submitted to rheological (shear and imperfect squeeze flow viscometry, dynamic oscillation and Posthumus funnel) and sensory testing. Fat levels ranged from 0.3 to 3.5% and protein from 3.4 to 6.0%, and four different protein sources were employed, one being skimmed milk powder, the remaining three were milk protein preparations, one of which contained partially microparticulated whey protein (MPP). Based on averaged data from the sensory panel (n = 12), creaminess could be modeled by two other sensory descriptors, oral viscosity and smoothness (R-2 = 0.78), but was poorly modeled by the entire set of rheological data. The MPP-containing blend did best in terms of matching the creaminess scores of a control yogurt containing 3.5% fat (no additional protein added).