Seaweeds in yogurt and quark supplementation influence of five dehydrated edible seaweeds on sensory characteristics
Supplementation of dairy products with seaweeds can contribute to attaining a balanced diet, but they may affect their sensory characteristics. Yogurt and quark were supplemented with dehydrated Himan_x0002_thalia elongata, Porphyra umbilicalis, Saccharina latissima, Ulva lactuca and Undaria pinnatifida. When odour, flavour and texture were evaluated by panellists, dairy products containing 0.50% U. pinnatifida showed the highest seaweed flavour and the lowest flavour quality, while dairy products containing 0.50% S. latissima showed the lowest seaweed flavour and the highest flavour quality. Seaweed species influenced all yogurt attributes except buttery odour, acid flavour and salty flavour and all quark attri_x0002_butes except yogurt odour, acid flavour and sweet flavour. Logarithmic regressions of seaweed odour and flavour on seaweed concentration (0–1.00%) were the best fit for dairy products containing P. umbilicalis, U. lactuca or U. pinnatifida and linear regressions for those supplemented with H. elongata or S. latis_x0002_sima.
| Main Authors: | , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Wiley
2017
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| Subjects: | Flavour, Odour, Quark, Seaweed, Supplementation, Texture, Yogurt, |
| Online Access: | http://hdl.handle.net/20.500.12792/3166 http://hdl.handle.net/10261/291408 |
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| Summary: | Supplementation of dairy products with seaweeds can contribute to attaining a balanced diet, but they may affect their sensory characteristics. Yogurt and quark were supplemented with dehydrated Himan_x0002_thalia elongata, Porphyra umbilicalis, Saccharina latissima, Ulva lactuca and Undaria pinnatifida. When odour, flavour and texture were evaluated by panellists, dairy products containing 0.50% U. pinnatifida showed the highest seaweed flavour and the lowest flavour quality, while dairy products containing 0.50% S. latissima showed the lowest seaweed flavour and the highest flavour quality. Seaweed species influenced all yogurt attributes except buttery odour, acid flavour and salty flavour and all quark attri_x0002_butes except yogurt odour, acid flavour and sweet flavour. Logarithmic regressions of seaweed odour and flavour on seaweed concentration (0–1.00%) were the best fit for dairy products containing P. umbilicalis, U. lactuca or U. pinnatifida and linear regressions for those supplemented with H. elongata or S. latis_x0002_sima. |
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