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Developing sustainable food: the role of consumer liking in optimization of pea yogurt

Abstract : In the development of new food consumers’ acceptability is a critical factor. This study aimed at evaluating the possibility to introduce pea proteins as new fermented food. For this purpose, mixtures of cow and pea milks with different ratios of pea (0, 10, 20, 30, 40 and 100%) were fermented with French commercial yogurt-ferment. Consumer acceptability in two European countries: France (Western Europe) and Bulgaria (Southeastern Europe) was investigated. 60 Bulgarian and 70 French panelists were asked to rate: overall acceptability, appearance, odor, taste and texture on a hedonic scales going from 1 (I do not like at all) to 7 (I like very much). The ANOVA showed a highly significant effect of products and countries for all acceptability scores. Globally, the Bulgarian consumers gave higher average scores than the French consumers. The mean comparison test showed that the presence of pea protein even in the lowest concentration (10%) reduced the overall acceptability of yogurts in both countries. These results suggest that replacing animal by vegetal protein will not directly lead to an acceptable product.
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https://hal.inrae.fr/hal-02795062
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Submitted on : Friday, June 5, 2020 - 12:14:55 PM
Last modification on : Friday, December 4, 2020 - 3:30:16 AM

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  • HAL Id : hal-02795062, version 1
  • PRODINRA : 480044

Citation

Manhal Yousseef, Ilian Dobrev, Samuel Lubbers, Florence Husson, Dominique Valentin. Developing sustainable food: the role of consumer liking in optimization of pea yogurt. SPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam. ⟨hal-02795062⟩

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