STORAGE AND TEMPERATURE EFFECTS ON APPEARANCE AND TEXTURAL CHARACTERISTICS OF CONVENTIONAL MILK YOGURT

摘要

The effects of storage days (0-56) and temperature (4.4, 7 or 10C) on appearance and textural sensory characteristics of conventional milk yogurt were evaluated. Covariate analysis determined the effects of storage days, temperature and their interaction on 20 sensory variables. Time–temperature interaction and temperature effects were not significant for any sensory response. The sensory variables significantly affected by time were: five of 10 appearance attributes (color description, brightness, evenness, particle intensity, distribution) and six of 10 texture attributes (hand-felt[HF]: slipperiness, ropiness, firmness; mouthfelt [MF]: viscosity, slipperiness, firmness). Color, particles and distribution increased in intensity over storage and temperature. Slipperiness and firmness increased for both HF and MF textures. Ropiness HF and viscosity MF increased over time. Correlation analyses within each of the two sensory groupings included only those significantly affected by time. Principal component analysis was moderately effective at reducing dimensionality.