Quantitative descriptive sensory profile for clot and shake skimmed yogurt

Abstract

The aim of this work is established to create quantitative descriptive profile of skimmed yogurt for its clot and shake variants. Therefore, seven tasters trained in dairy products generated sensory descriptors by the previous list method, those that were approved were evaluated on a scale of 10 cm in length, structured every 2 cm with increasing intensity of the descriptor from left to right, of absence to very marked. The samples were presented according to a balanced block design and evaluated in triplicate. Data were entered into Excel. Sensory profile is characterized by its white color, it is homogeneous, with a fermented milky smell and flavor, slightly acidic and viscous in the case of its shaken variant, while moderately viscous and firm for its clot variant.