How is an ideal satiating yogurt described? A case study with added-protein yogurts

P. Morell; B. Piqueras-Fiszman; I. Hernando; S. Fiszman

doi:10.1016/j.foodres.2015.10.024

How is an ideal satiating yogurt described? A case study with added-protein yogurts

P. Morell, B. Piqueras-Fiszman, I. Hernando, S. Fiszman^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

25 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	141-147
Journal	Food Research International
Volume	78
DOIs	https://doi.org/10.1016/j.foodres.2015.10.024
Publication status	Published - 1 Dec 2015

Keywords

CATA question
Expected satiating ability
Ideal
Penalty analysis
Protein
Yogurt

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10.1016/j.foodres.2015.10.024

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abstract = "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.",

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AU - Morell, P.

AU - Piqueras-Fiszman, B.

AU - Hernando, I.

AU - Fiszman, S.

PY - 2015/12/1

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AB - 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.

KW - CATA question

KW - Expected satiating ability

KW - Ideal

KW - Penalty analysis

KW - Protein

KW - Yogurt

U2 - 10.1016/j.foodres.2015.10.024

DO - 10.1016/j.foodres.2015.10.024

M3 - Article

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VL - 78

SP - 141

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JO - Food Research International

JF - Food Research International

ER -

How is an ideal satiating yogurt described? A case study with added-protein yogurts

Abstract

Keywords

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