Sensory descriptive profiling and consumer acceptance of made-in-transit (MIT) set yoghurt

M. A. R. Nor-Khaizura, S. H. Flint, O. J. McCarthy, S. W. Tay, J. Grigor

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    Abstract

    Shelf-life loss during the distribution of food is a growing problem for the food industry as manufacturers centralize production into large manufacturing units and expand their markets. Adaptation of made-in-transit (MIT) concept that changes the transportation of food from merely relocating products to a productive system would permit production during distribution. This concept could maximize product shelf-life and providing the consumer with the freshest product. Alteration of some yoghurt processing parameters (e.g. milk base, heat treatment, starter culture concentration and fermentation temperature) was able make the yoghurt suitable for an MIT product. Therefore, this work is to determine the sensory characteristic of two manufacturing methods for MIT set yoghurt. Manufacturing method (1) consisted of a skim milk base fortified with milk protein concentrate (MPC) inoculated with a 0.2% (v/v) inoculum of S. thermophilus STM5 and L. acidophilus LA5 (STLA) in a ratio of 1:1. Manufacturing method (2) consisted of a skim milk base fortified with sodium caseinate (NaCN) inoculated with a 0.002% (v/v) inoculum of STLA. In both manufacturing methods, fermentation was at 25°C for 168 h. Sensory evaluation of the yoghurts manufactured by each method was compared with standard set yoghurt. There were no significant differences (p > 0.05) between the two MIT set yoghurts on sensory evaluation (descriptive test) yet they were significantly different (p < 0.05) to the standard set yoghurt. MIT set yoghurts scored better than standard set yoghurt for overall acceptance.
    Original languageEnglish
    Pages (from-to)82-90
    Number of pages9
    JournalJournal of Food Research
    Volume7
    Issue number3
    Early online date6 Apr 2018
    DOIs
    Publication statusPublished - 2018

    Fingerprint

    consumer acceptance
    yogurt
    manufacturing
    skim milk
    sensory evaluation
    shelf life
    inoculum
    fermentation
    methodology
    sodium caseinate
    starter cultures
    food industry
    sensory properties
    heat treatment
    markets
    milk

    Cite this

    Nor-Khaizura, M. A. R. ; Flint, S. H. ; McCarthy, O. J. ; Tay, S. W. ; Grigor, J. / Sensory descriptive profiling and consumer acceptance of made-in-transit (MIT) set yoghurt. In: Journal of Food Research. 2018 ; Vol. 7, No. 3. pp. 82-90.
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    abstract = "Shelf-life loss during the distribution of food is a growing problem for the food industry as manufacturers centralize production into large manufacturing units and expand their markets. Adaptation of made-in-transit (MIT) concept that changes the transportation of food from merely relocating products to a productive system would permit production during distribution. This concept could maximize product shelf-life and providing the consumer with the freshest product. Alteration of some yoghurt processing parameters (e.g. milk base, heat treatment, starter culture concentration and fermentation temperature) was able make the yoghurt suitable for an MIT product. Therefore, this work is to determine the sensory characteristic of two manufacturing methods for MIT set yoghurt. Manufacturing method (1) consisted of a skim milk base fortified with milk protein concentrate (MPC) inoculated with a 0.2{\%} (v/v) inoculum of S. thermophilus STM5 and L. acidophilus LA5 (STLA) in a ratio of 1:1. Manufacturing method (2) consisted of a skim milk base fortified with sodium caseinate (NaCN) inoculated with a 0.002{\%} (v/v) inoculum of STLA. In both manufacturing methods, fermentation was at 25°C for 168 h. Sensory evaluation of the yoghurts manufactured by each method was compared with standard set yoghurt. There were no significant differences (p > 0.05) between the two MIT set yoghurts on sensory evaluation (descriptive test) yet they were significantly different (p < 0.05) to the standard set yoghurt. MIT set yoghurts scored better than standard set yoghurt for overall acceptance.",
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    Sensory descriptive profiling and consumer acceptance of made-in-transit (MIT) set yoghurt. / Nor-Khaizura, M. A. R.; Flint, S. H.; McCarthy, O. J.; Tay, S. W.; Grigor, J.

    In: Journal of Food Research, Vol. 7, No. 3, 2018, p. 82-90.

    Research output: Contribution to journalArticle

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