Sensory evaluation of yogurt

Abstract

Yogurt is a dairy product that has been around for centuries. Over time it has been modified for nutritional benefits, and pleasing flavor, appearance, texture, and aroma. A recent marketing trend has been to develop various styles of yogurt such as Greek, drinkable, frozen, and probiotic. A new trend focuses on the creation of a functional food through the addition of Omega-3 fatty acids. Omega-3 fatty acids are a group of essential fatty acids that the body cannot make on its own. USDA's recommended dietary allowance for Omega-3s is 1 gram per day, which most people in the Midwest do not meet. Studies show consumption of Omega-3 fatty acids have various health benefits including, but not limited to, proper brain functionality, growth and development, and reduced risk of heart disease, cancer, and arthritis. However, one drawback to this addition is a negative flavor and aftertaste of the product. Therefore, the objectives of this study were to determine the effects of Omega-3s on yogurt sensory and textural properties.