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How is an ideal satiating yogurt described? A case study with added-protein yogurts

By Pere Morell Esteve, Betina Piqueras Fiszman, Mª Isabel Hernando Hernando and Susana Fiszman Dal Santo

Abstract

Protein is recognized as the macronutrient with the highest satiating ability. Yogurt can be an excellent basis for designing satiating food as it is protein-based food product. Five different set-type yogurts were formulated by adding extra skim milk powder (MP), whey protein concentrate (WPC), calcium caseinate (CAS) or a blend of whey protein concentrate with calcium caseinate (CAS-WPC). A control yogurt without extra protein content was also prepared. Differences in sensory perceptions (through CATA questions) were related to the consumers' expected satiating ability and liking scores (of several modalities). In addition, an "Ideal satiating yogurt" was included in the CATA question to perform a penalty analysis to show potential directions for yogurt reformulation and to relate sensory and non-sensory yogurt characteristics to satiating capacity.The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2012-36753-C01) and gratefully acknowledge the financial support of EU FEDER funds. They would also like to thank Mary Georgina Hardinge for assistance in correcting the English manuscriptMorell Esteve, P.; Piqueras Fiszman, B.; Hernando Hernando, MI.; Fiszman Dal Santo, S. (2015). How is an ideal satiating yogurt described? A case study with added-protein yogurts. Food Research International. 78:141-147. doi:10.1016/j.foodres.2015.10.024S1411477

Topics: Yogurt, Protein, Expected satiating ability, CATA question, Ideal, Penalty analysis, PROYECTOS DE INGENIERIA, TECNOLOGIA DE ALIMENTOS
Publisher: 'Elsevier BV'
Year: 2015
DOI identifier: 10.1016/j.foodres.2015.10.024
OAI identifier: oai:riunet.upv.es:10251/74005
Provided by: RiuNet
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