Sensory characteristics of plain yogurt before and beyond the best before date

Description

To predict the shelf life for a product’s quality accurately, the sensory characteristics during storage should be evaluated. Our senses are usually the most reliable instruments to tell if the product has gone bad. The aim of the present work was to investigate the sensory changes of refrigerated (5şC) plain yogurt with 1% and 3.6% fat content, over the 42 days of storage, by a trained panel and by a consumer panel. A trained panel assessed the intensity of 26 sensory attributes using Quantitative Descriptive Analysis (QDA) on four specific appointments (before the best before date (BBD), on the BBD as well as 3 and 7 days beyond the BBD). To evaluate the degree of liking of both kinds of yogurt 7 days after the BBD, 117 consumers rated the product’s acceptance with and without information about expiration on a 9-point hedonic scale. In relation to storage time the results of the QDA showed for both yogurts, with a fat content of 1% and 3.6% significant changes (p

Period	26 Aug 2015
Event title	11th Pangborn Sensory Science Symposium
Event type	Conference
Location	Gothenburg, SwedenShow on map