Mathematical models of sensory attributes fitted to textural profiles are useful for quality evaluation of set yogurt.

摘要

To expand the application of texture profiles in the quality evaluation of set yogurt products, the mathematical functions between texture parameters and sensory indexes were researched in this study. The different gel structures made from various concentrations of milk solids were detected by an FTC texture instrument and a trained sensory panel. Canonical correlation analysis and principal component regression were combined to connect the texture profile to the sensory characteristics and to establish sensory models for palatability, surface water, firmness and smoothness. The equations related to surface water, firmness and palatability had correlation coefficients of 0.993, 0.974 and 0.604, respectively, and were expressed by textural parameters, including adhesive force, gumminess, hardness, adhesiveness, initial slope and cohesiveness. The equations can be useful tools for estimating yogurt quality rapidly and accurately and in promoting the application of texture analyzers in set yogurt manufacturing.