Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis.

ABSTRACT: Yogurt, readily available in plant and dairy-based formulations, is widely consumed and linked with health benefits. This research is aimed to understand the sensory and textural spectrum of commercially available dairy and plant-based yogurts. In a preliminary study, qualitative focus group discussions (4 groups; n = 32) were used to determine perceptions of 28 dairy and plant-based yogurts, identifying positive consumer perceptions of plant-based yogurts. A smaller subset of five spoonable and one drinkable yogurts-(Reference, Soy, Coconut, Cookies, Berry, and Drinkable) was subsequently selected for rheological and structural measurements, showing wide variations in the microstructure and rheology of selected yogurt samples. A quantitative blind sensory tasting (n = 117) showed varying

SUBMITTER: Gupta MK 

PROVIDER: S-EPMC8834546 | biostudies-literature | 2022 Feb

REPOSITORIES: biostudies-literature