Comparison of rapid sensory characterization methodologies for the development of functional yogurts

Functional food development is a long, complex, expensive and risky process. Methodologies that provide reliable information about the sensory characteristics of the developed products in short time frames can speed up the product development process and contribute to the success of the developed pr...

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Bibliographic Details
Published in:Food research international 2014-10, Vol.64, p.446-455
Main Authors: Cadena, Rafael S., Caimi, Daniel, Jaunarena, Isabel, Lorenzo, Inés, Vidal, Leticia, Ares, Gastón, Deliza, Rosires, Giménez, Ana
Format: Article
Language:English
Subjects:
Biological and medical sciences
Check-all-that-apply-questions
Consumers
Enrichment
Food industries
Foods
Functional foods
Fundamental and applied biological sciences. Psychology
Ingredients
Inulin
Mapping
Polarized sensory positioning
Prebiotics
Probiotics
Projective mapping
Stability
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Summary:Functional food development is a long, complex, expensive and risky process. Methodologies that provide reliable information about the sensory characteristics of the developed products in short time frames can speed up the product development process and contribute to the success of the developed products in the marketplace. In this context, the aim of the present work was to compare three rapid methodologies for sensory characterization with descriptive analysis during the development of low-fat functional yogurts, enriched with probiotics and prebiotics. Eight low-fat probiotic yogurts enriched with a prebiotic ingredient were formulated following a 23 full factorial design with the following factors: sugar concentration, prebiotic ingredient and stabilizer concentration. A panel of 9 trained assessors evaluated samples using descriptive analysis. Besides, the yogurts were evaluated by 3 groups of 81 consumers using three rapid methodologies: check-all-that-apply (CATA) questions, projective mapping and polarized sensory positioning. The three rapid methodologies provided similar information on the main differences among samples. However, several differences can be highlighted. Sample configurations from CATA questions were the most similar to those provided by descriptive analysis, whereas projective mapping provided the least similar configurations. The three methodologies also differed in their ability to detect differences among samples due to formulation variables and the stability of sample configurations. •Three rapid methodologies were used for sensory characterization of functional yogurts.•The three methodologies provided similar information.•None of the methodologies was as discriminative as descriptive analysis.•Sample configurations from CATA and descriptive analysis were the most similar.•PSP provided the most stable sample configurations, followed by CATA.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2014.07.027