| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4561303 | Food Research International | 2015 | 7 Pages |
•Milk powder-added yogurt was the creamiest and closest to an ideal satiating yogurt.•Thick, dense, and compact were the attributes more related to satiating expectations.•Addition of caseinate (CAS) contributed negative textural features and flavor.•Whey proteins concentrate (WPC) and the mixture CAS–WPC produced the thickest yogurt.•CATA combined with penalty analysis shows clear ways for reformulation.
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.
