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 consu

SUBMITTER: Swiader K 

PROVIDER: S-EPMC7763908 | biostudies-literature | 2020 Dec

REPOSITORIES: biostudies-literature