| Autor: |
Diana Víquez-Barrantes, Natalia Lau-Lee, Elba Cubero-Castillo, Marcia Cordero-García |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
NFS Journal, Vol 33, Iss , Pp 100156- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2352-3646 |
| DOI: |
10.1016/j.nfs.2023.100156 |
| Popis: |
Greek-style yogurt consumption has increased due to consumer interest on high protein foods. The processing conditions of Greek-style yogurt influence chemical composition, sensory properties, and consumer acceptance. As a consequence of the COVID-19 pandemic, local trade and regional commercialization have increased and local small food entrepreneurs have emerged as a reaction. The aim of this study was to compare the physicochemical and sensory properties of artisanal and industrially produced Greek-style yogurt commercialized in Costa Rica. Mechanically drained samples had a more traditional chemical profile, with high-protein and low-carbohydrate content. Enriched yogurts were the most popular due to their sweetness and homogeneous texture, related to the recipe and process. Artisanal samples showed an unexpected chemical profile, with lower total solids and protein, and sensory aspects that negatively impact liking. Artisanal products lacked sweetness, brightness and homogenous texture that were well accepted by consumers and could be linked to a lack of mechanization and process controls. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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