How is an ideal satiating yogurt described? A case study with added-protein yogurts
2015
Morell, Pere | Piqueras-Fiszman, Betina | Hernando, Isabel | Fiszman, Susana | Ministerio de Economía y Competitividad (España) | European Commission | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
Protein is recognized as the macronutrient with the highest satiating ability. Yogurt can be an excellent basis for designing satiating food as it is protein-based food product. Five different set-type yogurts were formulated by adding extra skim milk powder (MP), whey protein concentrate (WPC), calcium caseinate (CAS) or a blend of whey protein concentrate with calcium caseinate (CAS–WPC). A control yogurt without extra protein content was also prepared. Differences in sensory perceptions (through CATA questions) were related to the consumers' expected satiating ability and liking scores (of several modalities). In addition, an “Ideal satiating yogurt” was included in the CATA question to perform a penalty analysis to show potential directions for yogurt reformulation and to relate sensory and non-sensory yogurt characteristics to satiating capacity.
اظهر المزيد [+] اقل [-]The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2012-36753-C01) and gratefully acknowledge the financial support of EU FEDER funds. They would also like to thank Mary Georgina Hardinge for assistance in correcting the English manuscript.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto de Agroquímica y Tecnología de Alimentos