Sensory optimization of nutritionally enriched strawberry yogurt

Abstract

Purpose People are increasingly concerned about food and health and are seeking enriched products. One way to add nutritional value to yogurt consists of the addition of nutritional flour. However, it is necessary to optimize formulations that meet the consumers’ expectations. Thus, the purpose of this paper is to aim at sensory optimization of a strawberry yogurt enriched with different flours. Design/methodology/approach The optimal concentrations of each flour were defined using the Just-about-right-scale test. Then, an acceptance test was used to assess the samples at optimal concentrations. Findings It was observed that the strawberry yogurt should include 1.275 percent golden flaxseed flour, 1.093 percent green banana flour, 1.075 percent eggplant flour and 3.420 percent oatmeal flour. All formulations had good acceptability and the yogurt added with the addition of golden flax flour and the traditional product received similar sensory acceptance. Thus, it is possible to add nutritional value to strawberry yogurt by maintaining its sensory quality. Research limitations/implications More detailed studies on the shelf-life of yogurt are necessary to enable the incorporation of flours into yogurt as heat, light and oxygen can reduce the beneficial effects of flours. Therefore, researchers should test the proposed propositions further. Practical implications Optimization of an enriched yogurt is a good alternative to provide a product that meets consumers’ expectations, besides adding value to the product. However, there are technological challenges when adding functional components in foods. Thus, this study aimed at sensory optimization of a strawberry yogurt enriched with different flours. Social implications The authors aimed to provide a healthy product to the market as well as contribute toward product variety in the market. Originality/value There are few studies in respect to the sensory aspects of enriched yogurts. Therefore, this work will aid future studies, supporting the optimization of functional products and contributing toward product variety in the market.

Composition, processing, and quality control of whole flaxseed products used to fortify foods

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Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

“…Four attributes (taste, sweetness, viscosity, and overall impression) were evaluated using a nine-point hedonic scale, in which 1 corresponded to "extremely dislike" and 9 corresponded to "extremely like" (Lawless & Heymann, 1999). Purchase intention was verified by the Attitude Scale, in which 1 corresponded to "certainly wouldn't buy" and 5 corresponded to "certainly would buy" (Dsawa et al, 2008;Moura et al 2016;Barbosa et al, 2017). Dne hundred untrained panelists (67 women and 33 men) took part in the analyses.…”

Development and optimization of coffee gelato: a sensory perspective

“…The acceptance test results were analysed using ANOVA, followed by Tukey's test at 5 per cent significance and by internal preference mapping. The internal preference map is based on principal component analysis, in which data acceptance is arranged in an array of products vs consumers, which is reduced to a small number of components with minimal loss of information (Barbosa et al, 2017). All analyses were performed in RStudio v. 1.1.442.…”