Sensory evaluation of dairy products supplemented with microencapsulated conjugated linoleic acid (CLA)

Conjugated linoleic acid (CLA) microcapsules were prepared using whey protein concentrate (WPC) as wall material and added to milk, yogurt and butter. Paired comparison tests indicated that detection thresholds were 100, 200 and 300 of CLA (mg per 100 g) for milk, yogurt and butter, respectively. Aftertaste, rancid, acid and nutty flavor were the main descriptors defined for the dairy products analyzed. The preference was 30%, 40% and 60% for milk, yogurt and butter, respectively, supplemented with 100 mg of microencapsulated CLA. Consumer acceptability scores (n=100) were higher (p<0.05) for butter samples compared with milk or yogurt samples. No significant differences (p<0.05) in consumer hedonic test were found between control and butter with 200 mg CLA per 100 g added.