Work

Physicochemical, Sensory, and Nutritional Quality Comparison of Natural-Flavored Drinkable Yogurts in Peruvian Highland Markets

Year: 2026

Type: article

Abstract: This study characterized the physicochemical, rheological, and sensory parameters of five commercial natural-flavored yogurt brands available in the Peruvian highland’s region. The methodology included proximate composition, pH, titratable acidity, soluble solids, color (CIELab*), flow properties, viscoelastic behavior, and consumer sensory analysis using CATA questions and an acceptability test. The results revealed high variability among samples: soluble solids ranged from 7.24 to 16.27 °Brix, acidity from 0.68 to 1.03%, and two distinct rheological groups were identified: firm yogurts (G′ > 190 Pa) and soft yogurts (G′ < 30 Pa). Sensory attributes such as “pleasant texture,” “creamy,” and “milky flavor” positively influenced acceptability, whereas “acidic” and “watery” attributes negatively affected it. The sample with a balanced sensory profile (moderately sweet and creamy) achieved the highest acceptability score (7.8/9). It is concluded that yogurt quality in the highlands market is heterogeneous and that consumer acceptability depends more on sensory balance than on firmness alone. It is recommended that the dairy industry standardize fermentation processes to control acidity and optimize texture, prioritizing creaminess and homogeneity, and that regulatory authorities strengthen monitoring of these critical parameters to ensure safe and consistent products.

Source: Beverages

DOI: 10.3390/beverages12050063

Authors: Carmen R. Apaza-Humerez, Susy Yapu-Condori, Jheyson F. Tintaya-Mamani, Thalia A. Rivera-Ashqui, Reynaldo J. Silva-Paz

Institutions: Universidad Peruana Unión, Universidad Nacional de Barranca

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $1,930