Sensory evaluation of natural yoghurt inoculated with exopolysaccharide producing cultures
Roua Slim, Nasma Najjar, Mira Itani
Today's consumer choice is increasingly based on products that provide health benefits, such as yoghurt. On the other hand, the consumer does not tolerate texture defects, inadequate firmness or viscosity of the gel, as well as the acid taste. For this, the development of new cultures of lactic acid bacteria like “Yoflex 811; an new strain of lactic acid bacteria” can contribute to microbial safety or offer one or more organoleptic, technological, nutritional or health benefits. In this study, many different methods of sensory analysis have been used to show the impact of the inoculation of yogurt with new strains of lactic acid bacteria on the organoleptic and textural properties of yogurt compared to a yogurt prepared with commercial strains and stabilizer. The comparison is made in terms of taste, texture and acidity of the product made with the starting material. Results showed that the use of YOFLEX cultures had a very low post-acidification, and a very mild taste more appreciated by the panelists. These lactic acid bacteria produce exopolysaccharides (EPS) that play an important role in the dairy industry because of their contribution to the consistency and rheology of fermented dairy products while avoiding the introduction of emulsifiers such as pectin into yogurt.