14A-40 |
The effects of various stabilizers on the mouthfeel and other attributes of drinkable yogurt |
R. SCHONBRUN1, R. H. Schmidt1, C. A. Sims1, and J. A. Cornell2. (1) Dept. of Food Science & Human Nutrition, Univ. of Florida, 349 FSHN Bldg., Newell Dr., PO Box 110370, Gainesville, FL 32611-0370, (2) Dept. of Statistics, Univ. of Florida, 530 McCarty Hall C, PO Box 110339, Gainesville, FL 32611-0339 Ingredients, processing conditions, and starter cultures used in producing a drinkable yogurt can affect the mouthfeel, viscosity, flavor, and other attributes. Chalkiness, a perceived defect of some dairy products, is an aspect of mouthfeel that is affected by the conditions associated with yogurt. The objective was to determine how gelatin, carboxymethylcellulose (CMC) and high methoxy pectin (HMP) affect the mouthfeel and other attributes of drinkable yogurt. Two heat treatments and starter cultures used in conjunction with these stabilizers were also examined. Trained taste panels were conducted to evaluate seven attributes and overall acceptability of drinkable yogurt samples. Samples were also evaluated for pH, titratable acidity, whey separation, protein content, and rheology information. Sensory analysis showed that the stabilizers had effects on mouthfeel, viscosity, and flavor attributes. Samples produced with CMC, added prior to fermentation, were considered unacceptable. Gelatin and HMP produced the most viscous and chalkiest products, though the differences often depended on the heat treatment. However, none of the samples were considered objectionable with regard to chalkiness. The sensory data was correlated with pH, titratable acidity, protein, and other measurements. The heating regimes (68.3 °C and 85 °C for 30 minutes) and starter cultures (ropy and non-ropy) used influenced the mouthfeel, texture, and flavor perceptions, although the effects differed, depending on the stabilizer. The starter cultures used affected the viscosity, mouth coating, sourness, pH, and titratable acidity, but the effect on overall acceptability was minimal. Drinkable yogurt stabilized with gelatin or HMP were found to be the best overall for flavor and mouthfeel. These results suggest that the stabilizer choice influences the mouthfeel and other attributes of drinkable yogurt, depending on processing conditions and starter culture selection. This may have significance on the overall quality of drinkable yogurt products.
Session 14A, Dairy Foods: General developments in dairy technology I
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