Year: 2025
Type: article
Abstract: Whipped yogurts were developed using organic ingredients, including organic granulated panela (OGP) and organic coffee concentrate (OCC). This study aimed to evaluate the effects of varying levels of OGP (12% and 18%) and OCC (2%, 3%, and 4%) on the physicochemical properties and sensory acceptability of yogurt formulations. A nine-point hedonic scale was employed for sensory assessment, and a five-point scale was utilized to evaluate purchase intention. The physicochemical analysis revealed that OGP and OCC levels did not significantly affect (p > 0.05) the pH of the formulations. However, OGP levels significantly influenced (p ≤ 0.05) the acidity (0.95% to 0.98%) and the density (1.066 – 1.088 g/mL), with higher OGP content resulting in lower acidity and increased density. Similarly, OCC levels had significant effects (p ≤ 0.05) on syneresis (42.27% to 47.40%) and water retention (52.60% to 58.00%), with increased OCC levels leading to higher syneresis and lower water retention. Sensory evaluation results demonstrated that OGP significantly impacted (p ≤ 0.05) both color and aroma acceptability. Additionally, an interaction between OGP and OCC levels (p ≤ 0.05) was observed for aroma acceptability. Nonetheless, all formulations achieved overall acceptance scores above 7 (moderately liked it) and purchase intention scores close to 4 (probably would purchase it). These findings highlight the potential of OGP and OCC as innovative ingredients for developing consumer-accepted whipped yogurts and diversifying dairy products.
Institution: Universidad Católica Sedes Sapientiae
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $161
OpenAlex ID: W4409228604