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The study of human emotions can be used to gauge the sensory acceptance of dairy products. A possible route to increase worldwide consumption of sheep milk kefir may be to improve its sensory acceptance, which can be a determining factor for its inclusion in daily diets. In an article appearing in the
Journal of Dairy Science, scientists studied the effects of kefir sweetened with five different sugars on sensory acceptance and emotional profile in regular consumers of fermented dairy products.
The authors of this study, from the Federal Institute of Rio de Janeiro, Fluminese Federal University, Federal Institute of Paraná, and Natural Resources Institute Finland, assessed the addition of demerara sugar, brown sugar, fructose, coconut sugar, and honey to sheep milk kefir. One hundred consumers rated the appearance, aroma, taste, texture, and overall impression, and expressed whether they were satisfied, active, loving, calm, comfortable, energetic, happy, healthy, refreshi
Study assesses the sensory acceptance of sheep milk kefir sweetened with different sugars
The study of human emotions can be used to gauge the sensory acceptance of dairy products. A possible route to increase worldwide consumption of sheep milk kefir may be to improve its sensory acceptance, which can be a determining factor for its inclusion in daily diets. In an article appearing in the
Journal of Dairy Science, scientists studied the effects of kefir sweetened with five different sugars on sensory acceptance and emotional profile in regular consumers of fermented dairy products.
The authors of this study, from the Federal Institute of Rio de Janeiro, Fluminese Federal University, Federal Institute of Paraná, and Natural Resources Institute Finland, assessed the addition of demerara sugar, brown sugar, fructose, coconut sugar, and honey to sheep milk kefir. One hundred consumers rated the appearance, aroma, taste, texture, and overall impression, and expressed whether they we
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IMAGE: : Sensory acceptance (appearance, aroma, flavor, texture, and overall liking) of experimental kefir fermented milk formulations. Values are expressed as mean ± SD (n = 100 consumers). a-c The same. view more
Credit: Journal of Dairy Science
Philadelphia, December 15, 2020 - The study of human emotions can be used to gauge the sensory acceptance of dairy products. A possible route to increase worldwide consumption of sheep milk kefir may be to improve its sensory acceptance, which can be a determining factor for its inclusion in daily diets. In an article appearing in the
Journal of Dairy Science, scientists studied the effects of kefir sweetened with five different sugars on sensory acceptance and emotional profile in regular consumers of fermented dairy products.