Sensory development of whey-based yogurt with Cushuro (Nostoc sphaericum), through novel consumer-based sensory evaluation methods

This study aimed to sensory characterization of whey-based yogurt incorporating cushuro (Nostoc sphaericum) and mango jam, identify the Ideal Profile (IP) for consumers using the Check All That Apply (CATA) method, and determine the optimal incorporation method for cushuro jam using Napping® – Ultra Flash Profile (UFP). Additionally, consumer satisfaction was evaluated through External Preference Mapping (EPM). For the CATA analysis, yogurt samples were prepared using whey, skimmed milk powder (15 % total solids) and two stabilizers: Carboxymethyl Cellulose (CMC) at 0.2 % and 0.3 %, and gum-pectin (G-P) at 0.2 % and 0.3 %. Acceptability was measured using a 9-point hedonic scale. Napping® – UFP evaluated yogurt with various jam presentations: yogurt with cushuro jam and 3D-printed mango jelly spheres designed to resemble natural cushuro spheres (T1); yogurt mixed with mango and cushuro jam (T2); yogurt with mango and cushuro jam at the base (T3); and commercial mango yogurt (T4, control). External Preference Mapping assessed consumer preferences. The results showed that the sample stabilized with gum-pectin at 0.2 % had a sensory profile closely aligned with the consumer-defined IP. This profile was characterized by a creamy color, sticky texture, milk and vanilla flavors, smoothness, and viscosity. Results from the Napping® – UFP analysis demonstrated no significant differences between T1 and T2, which were the most preferred samples based on External Preference Mapping data. Proximate analysis and lactic acid bacteria enumeration were conducted on the optimal formulation. Yogurt with cushuro and mango jam offers a unique, novel and functional alternative that highlights native high-Andean products.