Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids

摘要: The objective of this study was to determine the effects different oils (butter, fish, and oxidized fish) on sensory characteristics a savory [chile-lime (CL)] low-fat yogurt using descriptive (unstructured line scales, 5 attributes) affective (hedonic) testing methods. Yogurts were each manufactured at low [1.1-1.2% total fat; 0.43% added oil (wt/wt)] or high [1.6% 1% levels fish oil, with targeted deliver 145 mg docosahexaenoic acid+eicosapentaenoic acid/170 g yogurt. In preliminary study, untrained panelists (n=31), triangle tests, did not discriminate between butter in unflavored yogurts but could discern even level. Trained (n=12) described lower lime acid flavor CL-flavored containing compared oils. Oxidized higher (low high) level oil. Consumer ratings (n=100; 9-point hedonic scale; 9="like extremely) overall acceptability bimodally distributed, means 4 ("neither like nor dislike") for (high level). upper 50% responses 6.51 6.31, respectively, ("like slightly"), 7.02 6.56, acceptability. A large segment consumers may be interested incorporating heart-healthy n-3 lipids their diets through frequent consumption enriched fatty acids.