Yogurts Case Study

1323 Words6 Pages
1. Introduction In recent decades, life expectancy is increasing dramatically in the worldwide and the portion of the population aged more than 60 years is the fastest growing Continuation of this ageing population trend is predicted with more than 50% growth expected over the next four decades, rising from 264 million in 2009 to 416 million in 2050 (United Nations, 2009). Therefore, it is expected that elderly population suffer from chronic diseases or illness that may require dietary intervention. In the other hand, the current epidemic of chronic diseases that are mainly related to lifestyle in other section of the community, such as obesity, diabetes, hyperlipidemia, cancer and associated pathological complications, promotes both researchers and food industry scientists for finding novel foods and strategies to deal with these of great consequence public health issues (Sanaullah khan et al., 2013). With such notion there has been a steady growth of the world market for the functional foods (foods that in addition to nutritional properties, also have some health benefits and can prevent of some diseases). In this area, the most important challenge for food formulators is that consumers prefer to eat more healthier foods with low calories and…show more content…
They had a great deal of experience in sensory evaluation and composed of the experts at Agricultural Engineering Research Institute (Karaj, Iran). Yogurts were randomly presented to the panelists in cups coded with three randomly numbers in a balanced set-up (approximately 100 mL), under normal light at 10°C. Water was provided for rinsing between samples. Evaluation was based on a 5-point hedonic scale from (0=dislike extremely, 1=dislike, 2=neither dislike nor like, 3=like, 4=like extremely). Sensory characteristics were including flavor (taste and odor), color, surface status and watery, creaminess and palatability (Stone and Sidel,

More about Yogurts Case Study

Open Document