Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties

Abstract

In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt. The sensory quality (using Quantitative Descriptive Profile analysis and consumer hedonic test) and texture analysis, yield stress, physical stability and colour analysis were assessed to describe the profile of the yoghurt and influence of quality attributes of the product on the consumer acceptability of infused yoghurts in comparison with plain yoghurt. Among the analyzed plant additives for yoghurt, addition of 2% oolong tea to the yoghurt allows a functional food to be obtained with satisfactory texture and sensory properties, accepted by consumers at the same level as for control yoghurt. Both types of yoghurt were also characterised by high consumer willingness to buy, which confirms the legitimacy of using oolong tea as a natural, functional yoghurt additive that improves the sensory quality of the product. The high overall quality of yoghurt with oolong tea in comparison to other plant extracts was associated with the intensive peach flavour and odour, nectar and sweet odour and flavour, and the highest creaminess and thickness. That was confirmed by principal component analysis (PCA) where the overall sensory quality of yoghurts was mainly positively correlated with peach flavour and odour, sweet odour and yoghurt odour, while it was negatively correlated with herbs flavor and odour, and green tea flavour and odour. The sensory profile confirmed no differences in textural profile between plain yoghurt and the tea-infused one measured in the mouth, which corresponds to the result of textural properties such as firmness and adhesiveness.

Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme

“…Sensory evaluation of a product, including both the analytical sensory evaluation carried out by a panel of experts and the affective test carried out on consumers, allows to obtain more information about the product being analyzed, its quality and to verify factors influencing its acceptability by consumers, which facilitates work on improving the quality of the product or its reformulation [10].…”

“…Expert tests such as sensory descriptive analysis and consumer test can be well used to investigate exotic, authentic, ethnic, or artisanal foods [23] such as green tea [41,42], soy sauce [43,44], kimchi [45,46], tofu [47,48], dates [49,50] as well as innovative one such as tea-infused yoghurts [10] or plant-based yogurts made from almond, cashew, coconut, hemp or soy [51].…”

“…However, one must remember that consumers purchase products regardless of their category, but rather because they meet their needs [9]. The growing awareness of consumers and their needs for natural, safe and healthy food [10] as well as consumers preferences for personalized, customized food products have led to diversity in the food market [5]. These changes led to new food trends such as functional food [10,11] with their healthful properties and nutritional value [10,12], novel food or use of nanotechnology in food sector [11].…”

The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin

“…One of the most innovative food sectors in Europe is the dairy industry and it is trying to respond to consumer demands by improving its products, introducing new product formulations or technologies [ 1 , 2 ]. As a result, the products on offer are not only nutritious but also contain active substances which have an impact on health aspects and can be classified as functional foods.…”

Sensory Analysis and Consumer Research in New Product Development

“…The potential to design natural tea-infused set yoghurt was also investigated using quantitative descriptive profile analysis and a consumer hedonic test together with technological properties (texture analysis, yield stress, physical stability and color) [ 7 ]. Three types of tea ( Camellia sinensis )—black, green and oolong tea—as well as lemon balm ( Melissa officinalis L.), were used to produce set yoghurt and compare this with plain yoghurt.…”