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Sensory Characteristics and Classification of Commercial and Experimental Plain Yogurts

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Sensory Characteristics and Classification of Commercial and Experimental Plain Yogurts View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange SENSORY CHARACTERISTICS AND CLASSIFICATION OF COMMERCIAL AND EXPERIMENTAL PLAIN YOGURTS by MARISSA BROWN B.S., University of Delaware, 2008 A THESIS submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Food Science KANSAS STATE UNIVERSITY Manhattan, Kansas 2010 Approved by: Major Professor Dr. Delores Chambers Department of Human Nutrition Abstract This research aimed to determine the sensory characteristics of commercially-available plain yogurts and examine how three "more sustainable" prototypes compared. Three experimental non-fat set-style yogurts were provided – one control and two samples that differed in fermentation time. These shortened fermentation times could result in energy reductions and potentially substantiate a “sustainable” marketing claim, a concept gaining traction with consumers. Twenty-six commercially-available yogurts varying in percent milk fat, milk type (organic or conventional), and processing (set- style, stirred, or strained/Greek-style) were also included. Using descriptive sensory analysis, a six-person highly-trained panel scored the intensity of 25 flavor, six texture, four mouthfeel, and two mouthcoating attributes on a 15-point numerical scale. Three replications were conducted, and all samples were tested at least 10 days prior to the end of their shelf-lives. The samples differed for 19 flavor and all texture, mouthfeel, and mouthcoating attributes. Cluster analysis indicated approximately seven flavor and five texture (texture, mouthfeel, and mouthcoating combined) clusters, resulting in 15 unique combinations of flavor and texture. Although no legal definitions exist for “sustainable,” the prototypes’ sensory characteristics were comparable to those of top- selling yogurts indicating potential market viability. This research also demonstrated potential growth opportunities. Despite the current diversity, several combinations of flavor and texture were not represented. Table of Contents List of Figures ..................................................................................................................vi List of Tables .................................................................................................................. vii Acknowledgements ....................................................................................................... viii CHAPTER 1 - Review of Literature ................................................................................. 1 Origins and history ....................................................................................................... 2 Legal standards and regulations .................................................................................. 5 Domestic and international standards ...................................................................... 5 Domestic regulations ................................................................................................ 6 Optional standards and regulations ............................................................................. 7 Methods of evaluating yogurt ....................................................................................... 9 Traditional dairy quality judging ................................................................................ 9 Descriptive sensory analysis .................................................................................. 11 Varieties and classifications ....................................................................................... 16 Processing and storage effects .............................................................................. 17 Ingredient and composition effects ......................................................................... 18 Trends in innovation and sales .................................................................................. 19 Functional food trends ............................................................................................ 19 Brand trends ........................................................................................................... 21 Organic and sustainability trends ........................................................................... 21 Research objectives .................................................................................................. 23 Background of the program and research .............................................................. 23 Specific research objectives ................................................................................... 24 iii References ................................................................................................................ 24 CHAPTER 2 - Materials and Methods ........................................................................... 32 Samples ..................................................................................................................... 33 Prototype samples ................................................................................................. 33 Commercially-available samples ............................................................................ 33 Panelists .................................................................................................................... 36 Orientation and lexicon development ........................................................................ 37 Experimental design .................................................................................................. 43 Evaluation procedures ............................................................................................... 44 Statistical analysis ..................................................................................................... 46 References ................................................................................................................ 47 CHAPTER 3 - Sensory characteristics and classification of commercial and experimental plain yogurts ...................................................................................... 51 Abstract ..................................................................................................................... 52 Introduction ................................................................................................................ 52 Materials and methods .............................................................................................. 55 Samples ................................................................................................................. 55 Panelists and lexicon development ........................................................................ 57 Experimental design ............................................................................................... 61 Evaluation procedures ........................................................................................... 61 Statistical analysis .................................................................................................. 62 Results and discussion .............................................................................................. 63 Effectiveness of the lexicon .................................................................................... 63 Analysis by flavor attributes ................................................................................ 63 iv Analysis by texture attributes .............................................................................. 67 Characterization and classification of the samples ................................................. 71 Analysis by flavor attributes ................................................................................ 71 Analysis by texture attributes .............................................................................. 77 Analysis of flavor and texture combinations ........................................................... 81 Conclusions ............................................................................................................... 82 References ................................................................................................................ 82 Appendix A - Initial sample set at the start of the study ................................................. 87 Appendix B - Presentation order and experimental design ........................................... 89 Appendix C - Ballot used for evaluations ....................................................................... 93 Appendix D - SAS code for data analysis ...................................................................... 95 Appendix E - Decision criteria for flavor analyses ......................................................... 98 Appendix F - Decision criteria for texture analyses ..................................................... 100 v List of Figures Figure 1.1 USDA's organic seal ...................................................................................... 7 Figure 1.2 National Yogurt Association's Live & Active Culture seal ............................... 7 Figure 1.3 Dairy Management, Inc.'s REAL® seal .......................................................... 8 Figure 1.4 ADSA yogurt quality scorecard .................................................................... 10 Figure 1.5 Major distinguishing characteristics of yogurt ..............................................
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