Sensory properties of low fat yoghurts. Part B: Hedonic evaluations of plain yoghurts by consumers correlated to fat content, sensory profile and consumer attitudes

摘要

Sixty-nine Danish volunteers evaluated their liking of 4 plain yoghurts varying in fat and non-fat dry milk content. The participants also filled in a questionnaire concerning gender, age and attitudes to health, fat and dairy products. Differences among the participants in attitudes and stated preferences for dairy products were found. When blind tasting the yoghurts,the participants in average significantly preferred the high fat yoghurts to the low fat yoghurts. The 'I am concerned about restricting my fat intake' subgroup of participants, and even the subgroup of participants who stated that they prefer low fat dairy products, also preferred the high fat yoghurts. Thus obviously the dairy industry is facing a challenge to develop low fat products which taste "good", in order to fill in the gap between the products which the consumers know that they "ought" to like out of health motivation, and the products which they really like to eat. Relating the likings of the yoghurts to sensory profiles (see Part A) revealed that consumer liking is increased by high creaminess, firmness, mouth-feel, acetaldehyde flavour and sweetness as opposed to bitter, boiled milk flavour and powdery texture.