| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 592288 | Colloids and Surfaces A: Physicochemical and Engineering Aspects | 2015 | 9 Pages |
•Experimental design has been established in order to create new stirred yoghurts textures.•Effect of micro-gel size, shape and concentration on stirred yoghurt texture was studied.•Sensory analysis and instrumental measurements were combined.•Textural properties are dissociated by consistency and graininess.•Sensory analysis was more accurate than instrumental analysis to distinct and to classify products.
Protein-enriched micro-gels of different morphologies were incorporated into stirred yoghurts. Resulting sensory and rheological properties were investigated. An experimental design was defined with two factors (micro-gel shape and concentration). Four different shapes were designed and three micro-gel concentrations were used (2.5, 5, 10 wt%). A Flash profile with experienced assessors was performed in combination with instrumental measurements in an attempt to relate the added micro-gel shape and concentration to sensory perception. The most important attributes to explain the texture of the micro-gels-enriched stirred yoghurts were consistency and graininess, which could then be associated to structural parameters. It has been shown that an increase in particle lengths and widths gave rise to a visual or mouthfeel grainy perception whereas the presence of entangled micro-gels contributed to instrumental and sensory consistency. Therefore, the sensory properties of micro-gels-enriched stirred yoghurts could clearly be distinguished depending on the characteristics of the added particles.
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