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

Author:
Morell, P., Piqueras-Fiszman, B., Hernando, I., Fiszman, S.
Source:
Food research international 2015 v.78 pp. 141-147
ISSN:
0963-9969
Subject:
calcium caseinate, case studies, dried skim milk, protein content, whey protein concentrate, yogurt
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.
Agid:
5431632