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

• Published in: Foods
• Main Authors: Mitali K. Gupta, Damir D. Torrico, Lydia Ong, Sally L. Gras, Frank R. Dunshea, Jeremy J. Cottrell
• Format: Article
• Language: English
• Published: MDPI AG 2022-02-01
• Subjects: focus group; microstructure; rheology; gelling; emotions; protein
• Online Access: https://www.mdpi.com/2304-8158/11/3/463

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 discussions (4 groups; <i>n</i> = 32) were used to determine perceptions of 28 dairy and plant-based yogurts, identifying positive consumer perceptions of plant-based yogurts. A smaller subset of five spoonable and one drinkable yogurts—(Reference, Soy, Coconut, Cookies, Berry, and Drinkable) was subsequently selected for rheological and structural measurements, showing wide variations in the microstructure and rheology of selected yogurt samples. A quantitative blind sensory tasting (<i>n</i> = 117) showed varying yogurt acceptability, with Berry being the least-liked and Cookies being the most-liked yogurt, in terms of overall liking. The multi-factor analysis confirmed that compositional and textural elements, including protein content, gel firmness, and consistency coefficient, displayed a positive relationship with overall liking. In contrast, fat, sugar, and calories were negatively correlated to the overall liking. This research showed that texture and other compositional factors are significant determinants of the consumer acceptability of yogurt products and are essential properties to consider in product development.