PubAg

Main content area

Drivers of Liking for Yogurt Drinks with Prebiotics and Probiotics

Author:
Allgeyer, L.C., Miller, M.J., Lee, S.-Y.
Source:
Journal of food science 2010 v.75 no.4 pp. S212
ISSN:
0022-1147
Subject:
consumer acceptance, yogurt, beverages, prebiotics, probiotics, sensory properties
Abstract:
Several studies have addressed the sensory properties of yogurt. However, as the market for yogurt continues to expand and new varieties of yogurt with novel ingredients emerge, additional sensory tests are needed to ensure the quality of the products. Three selected prebiotics, soluble corn fiber, polydextrose, and chicory inulin, were each added at an excellent source of fiber (5 g fiber/serving) or a good fiber source (2.5 g fiber/serving) levels into a yogurt drink base. Three additional yogurt drinks contained 5 g of each of the separate prebiotics along with a mixture of probiotics (Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus LA-5). A control sample with no prebiotics or probiotics was also included in the experimental design. Yogurt drinks were evaluated by 110 consumers for overall acceptance, acceptance of aroma, appearance, taste, and texture, and purchase intent. Demographic information pertaining to consumer knowledge of prebiotics and probiotics was collected. Consumer data were correlated with previously obtained descriptive analysis data to identify drivers of liking. Data were analyzed by analysis of variance (ANOVA), Fisher's least significant difference (LSD), cluster analysis, internal preference mapping, and external preference mapping. Total variance explained by the internal and external preference maps were 32.2% and 64.6%, respectively, which showed higher levels of the prebiotics with probiotics drove consumer liking compared to lower levels without probiotics. In terms of ingredients added, chicory inulin and polydextrose were preferred over soluble corn fiber. Yogurt drinks with these prebiotics included and probiotics were characterized by a medium level of sweetness and high viscosity. Development of new prebiotic and probiotic containing drinkable yogurts should strive for a medium level of sweetness and high viscosity for maximum consumer acceptance.
Agid:
783754