What is the ideal strawberry-flavored yogurt or whey beverage?
The consumption of whey beverages and yogurts is growing around the world. In Brazil, according to the research, 50% of the population consumes whey beverages, mostly for breakfast, and 74% consumes yogurt.
The study evaluated the sensory profile and Brazilian consumers’ liking of strawberry-flavored yogurts and whey beverages (fermented or non-fermented) with different fat contents sweetened with sugar and non-sugar sweeteners.
Chosen products
Eight strawberry-flavored dairy products sold in Brazil were evaluated. The researchers chose strawberry as it represents the largest number of products available in the Brazilian market and the greatest consumer preference.
The study consisted of four yogurts: two non-fat and two low-fat; two low-fat fermented whey beverages, and two non-fermented whey beverages, one full fat and one low fat.
One yogurt was sweetened with artificial sweeteners (sodium cyclamate, 51.5 mg/100 g, and aspartame, 29.2 mg/100 g), the other products were sweetened with sucrose.
Study findings
The study found that non-fermented whey beverages and ‘light’ yogurt were less liked.
The non-fermented whey beverages were less acidic, less viscous, and with lower smoothness of mouthcoating, sweeter and with a more intense artificial strawberry aroma than the fermented products.
Low-fat yogurts were more liked, more viscous, and had higher smoothness of mouthcoating than non-fat yogurts. Fermented-whey beverages were as well liked as yogurts. The viscosity and smoothness of mouthcoating positively influenced consumer liking.
Ideal product specifications
The research found that the ideal product had higher levels of brightness, artificial strawberry taste, artificial strawberry aroma, and sweet taste; intermediate smoothness of mouthcoating, color, and viscosity; and low particles, acid taste, and aroma.
The researchers concluded that liquid or reconstituted whey can be used in the manufacture of fermented whey beverages without substantial changes in the sensory attributes and liking of the products compared with yogurts.
They also noted that the use of fat replacers in low-fat yogurt has advantages in product liking, thus making non-fat products equally liked to low-fat products. Viscosity and smoothness of mouthcoating contribute positively to consumer liking of yogurts and whey beverages.
Journal of Dairy Science, Volume 99, Issue 7, July 2016, Pages 5273–5283
D.R. Janiaski, T.C. Pimentel, A.G. Cruz, S.H. Prudencio
doi:10.3168/jds.2015-10097
