التفاصيل البيبلوغرافية
| العنوان: |
Exploring the sensory properties of buffalo (Bubalus bubalis) milk custards through a consumer‐based study performed with children. |
| المؤلفون: |
Vasile, Franco Emanuel, Hryczyñski, Lis Marlene, Fernandez, Andrea Beatriz, Bustos, Leandro Fabián, Romero, Ana María, Mazzobre, María Florencia |
| المصدر: |
International Journal of Dairy Technology; Feb2023, Vol. 76 Issue 1, p252-260, 9p |
| مصطلحات موضوعية: |
WATER buffalo, CUSTARDS, MILK substitutes, CONSUMER preferences, RAW materials, SUCROSE, PUDDINGS |
| مستخلص: |
This work aimed to evaluate the impact of buffalo milk and nondairy ingredients on sensory properties and acceptability of custards intended for children. For this, a consumer study with 100 children aged 8 to 12 was performed. Three custard models were formulated using buffalo milk and variable amounts of corn starch, sucrose and colourant/flavouring. Compositional, mechanical and chromatic properties of custards were related to sensory characteristics and overall liking scores. Obtained results allowed understanding the consumers' preferences and identifying the drivers of liking. Buffalo milk constitutes a promising raw material for the formulation of custard intended for children. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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