比较手工和工业希腊式酸奶加工的消费者接受度、感官特征和化学特性:提高食品安全的途径

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Diana Víquez-Barrantes , Natalia Lau-Lee , Elba Cubero-Castillo , Marcia Cordero-García
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引用次数: 0

摘要

由于消费者对高蛋白食品的兴趣,希腊式酸奶的消费量有所增加。希腊式酸奶的加工条件会影响其化学成分、感官特性和消费者的接受程度。由于2019冠状病毒病大流行,当地贸易和区域商业化有所增加,当地小食品企业家应运而生。本研究的目的是比较在哥斯达黎加商业化的手工生产和工业生产的希腊式酸奶的物理化学和感官特性。机械排水的样品具有更传统的化学特征,具有高蛋白和低碳水化合物含量。强化酸奶是最受欢迎的,因为它们的甜味和均匀的质地,与配方和工艺有关。手工样品显示出意想不到的化学特征,总固体和蛋白质含量较低,感官方面对喜好产生负面影响。手工产品缺乏甜度、亮度和质地均匀,消费者很容易接受,可能与缺乏机械化和过程控制有关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Comparing consumer acceptance, sensory profile, and chemical properties in artisanal and industrial Greek-style yogurts processing: A path to enhancing food safety

Greek-style yogurt consumption has increased due to consumer interest on high protein foods. The processing conditions of Greek-style yogurt influence chemical composition, sensory properties, and consumer acceptance. As a consequence of the COVID-19 pandemic, local trade and regional commercialization have increased and local small food entrepreneurs have emerged as a reaction. The aim of this study was to compare the physicochemical and sensory properties of artisanal and industrially produced Greek-style yogurt commercialized in Costa Rica. Mechanically drained samples had a more traditional chemical profile, with high-protein and low-carbohydrate content. Enriched yogurts were the most popular due to their sweetness and homogeneous texture, related to the recipe and process. Artisanal samples showed an unexpected chemical profile, with lower total solids and protein, and sensory aspects that negatively impact liking. Artisanal products lacked sweetness, brightness and homogenous texture that were well accepted by consumers and could be linked to a lack of mechanization and process controls.

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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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