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Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis

Yogurt, readily available in plant and dairy-based formulations, is widely consumed and linked with health benefits. This research is aimed to understand the sensory and textural spectrum of commercially available dairy and plant-based yogurts. In a preliminary study, qualitative focus group discuss...

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Principais autores: Mitali K. Gupta, Damir D. Torrico, Lydia Ong, Sally L. Gras, Frank R. Dunshea, Jeremy J. Cottrell
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-02-01
coleção:Foods
Assuntos:
focus group
microstructure
rheology
gelling
emotions
protein
Acesso em linha:https://www.mdpi.com/2304-8158/11/3/463
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