Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size, and tribology data

- Compositional effects on textural characteristics of stirred yogurts were examined.
- Relation between sensory textural variables and instrumental parameters was depicted.
- Creaminess of yogurts was mapped by rheology, particle size, and tribology data.
- Control factors for creamy yogurt products were derived from regression equations.

The effects of fat, protein, and casein to whey protein ratio on lubricating properties of stirred yogurt were determined and the relation of those to the sensory properties graininess, viscosity, and creaminess was assessed. Results demonstrated decreased friction effects with increasing fat and protein level, and decreasing proportion of whey protein. The predictive ability of in-mouth viscosity (r2 = 0.91) and in-mouth creaminess (r2 = 0.97) could be improved by combined assessments of rheological, particle size, and tribological characteristics. Graininess was not affected by friction data. To this end, the applicability of generated models has been tested. This study depicts a better understanding of the key drivers for creaminess and enables food manufacturers to develop fat-reduced dairy products without compromise on sensory properties.