市販ヨーグルトの官能評価  [in Japanese] Sensory evaluation of commercial yogurt  [in Japanese]

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Author(s)

Abstract

Yogurt has been around us as a popular fermented milk product since ancient times. In this study we examined five different commercial plain yogurts by measuring their acidity and conducting a sensory evaluation survey of female college students. All samples showed an increase in acidity after eight days of purchase. According to the sensory evaluation, sample A had a distinctive feature in its "sourness" and D in its "smoothness" and less "sourness". Samples B, C and E had similar "thickness". "Smoothness" of sample E was derived from the unique feature of its bacterial strain. There was a positive correlation between "thickness" and "milkiness", and a negative correlation between "sourness" and "smoothness".

Journal

  • Japanese Journal of Sensory Evaluation

    Japanese Journal of Sensory Evaluation 14(1-2), 40-45, 2010

    Japanese Society for Sensory Evaluation

Codes

  • NII Article ID (NAID)
    130003379807
  • NII NACSIS-CAT ID (NCID)
    AA11333226
  • Text Lang
    JPN
  • ISSN
    1342-906X
  • NDL Article ID
    10693909
  • NDL Source Classification
    ZP25(科学技術--化学・化学工業--油脂類) // ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-B161
  • Data Source
    NDL  J-STAGE 
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