Effects of casein-to-whey protein ratio, fat and protein content on sensory properties of stirred yoghurt.

摘要

The effects of fat, protein and casein-to-whey protein ratio on sensory properties of stirred yoghurt, and interactions between these, were examined using descriptive analysis. Furthermore, the possible enhancement of fat-related sensory properties by variations in protein content and whey protein addition was studied. Variations in fat content (C_F=0.1-12.0%), protein concentration (C_P=3.5-6.0%) and casein-to-whey protein ratio (c/w=80/20, 60/40 and 40/60) were studied. Results demonstrated decreasing effects concerning the attributes aromatic, sour and astringent, and increasing effects regarding graininess and yellow colour, with decreasing c/w and increasing C_P. An increase in C_F reduced the effect of c/w. Creamy taste and texture, visual and textural viscosity, and fatty mouth feel, increased with increasing C_F, C_P and c/w. The effect of C_P decreased with increasing C_F. An increase in C_P enhanced fat-related sensory properties, whereas whey protein addition had the opposite effect.