Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study.
Creaminess
Mouthfeel perception
Temporal dominance of sensations
Tribology
Yoghurts: plant-based
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
Sep 2023
Sep 2023
Historique:
received:
25
12
2022
revised:
29
03
2023
accepted:
26
05
2023
medline:
19
6
2023
pubmed:
18
6
2023
entrez:
18
6
2023
Statut:
ppublish
Résumé
The mouthfeel and texture of dairy and non-dairy yoghurts play a critical role in food acceptance and liking. The present study aimed to understand the oral perception of commercially available dairy and non-dairy yoghurts. Four dairy and four non-dairy yoghurts with different levels of protein and fat were analyzed to understand the impact of particle size, textural properties and frictional coefficient on the dynamic sensory mouthfeel characteristics measured by the temporal dominance of sensations (TDS) method. Differences in friction coefficients of dairy and non-dairy yoghurts were observed. The friction factor was lower for high-fat dairy yoghurts than for non-dairy yoghurts. The particle size d
Identifiants
pubmed: 37330857
pii: S0963-9969(23)00603-8
doi: 10.1016/j.foodres.2023.113058
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
113058Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.