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Sensory evaluation as a tool in assessing the quality of new fermented products

Manhal Yousseef 1, *
Samuel Lubbers 1
Florence Housson 1
Dominique Valentin 2
  1. UMR PAM (Procédés Alimentaires et Microbiologiques), AgroSup Dijon/Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France
  2. UMR CSGA 6265 CNRS-INRA-UB, 9 E Bd Jeanne d’Arc, 21000 Dijon, France
Correspondence to: Manhal Yousseef, UMR PAM (Procédés Alimentaires et Microbiologiques), AgroSup Dijon/Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France. Email: pvphuc@vnuhcm.edu.vn.
Volume & Issue: Vol. 17 No. 3 (2014) | Page No.: 63-71 | DOI: 10.32508/stdj.v17i3.1501
Published: 2014-09-30

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Copyright The Author(s) 2023. This article is published with open access by Vietnam National University, Ho Chi Minh city, Vietnam. This article is distributed under the terms of the Creative Commons Attribution License (CC-BY 4.0) which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited. 

Abstract

Ten starter cultures of lactic acid bacteria were used to ferment five mixtures of milk and pea protein (0%, 10%, 20%, 30% and 40% of pea) to select the cocktail that can lead to products similar to traditional yogurt. Product quality evaluation was performed by comparing the sensory profile of 49 formulated products with the profile of a milk fermented by commercial lactic ferments. The sensory profiles were analyzed by means of three-way ANOVAs and a principal component analysis (PCA). Substitution of cow milk protein with 40% of pea proteins reduce starter cultures effects and decrease product quality. In contrast, until 30% of pea protein, starter cultures show positive and negative effects. For example, products fermented by Streptococcus thermophilus + Lactobacillus acidophilus with 30% pea protein have positive characters like creamy and smooth, but Lactobacillus delbrueckii subsp. Bulgaricus + Lactobacillus rhamnosus caused bad quality and negative characters like bitter and astringent even with 100% cow milk.

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