AbstractsMedical & Health Science

DEVELOPMENT OF A SENSORY DESCRIPTIVE LEXICON FOR CALAMONDINS (Citrus mitis Blanco) AND CONSUMER ACCEPTANCE OF CALAMONDIN YOGURT

by Ye Tian




Institution: Mississippi State University
Department: Food Science, Nutrition, and Health Promotion
Degree: MS
Year: 2008
Keywords: Calamondin; Yogurt; Sensory
Record ID: 1822123
Full text PDF: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042008-141327/


Abstract

The objectives of this research were to establish a semi-descriptive sensory language that describes the attributes of calamondin fruit and develop yogurt products flavored with calamondin and test consumers acceptance of the products. A total of 89 sensory terms were established by trained panelists to describe calamondins. Yogurt products were developed with 0%, 5%, 10%, and 15% calamondin pulp. Results demonstrated that no significant difference (P>0.05) occurred for consumers acceptance of yogurt appearance and texture, and significant differences (P<0.05) occurred for consumers acceptance of yogurt flavor and overall liking. Generally, the yogurt with 10% honey and the yogurt with 10% honey and 5% calamondin pulp were well accepted by consumers. The consumers were grouped into 6 clusters based on their prefences. The majority (60%) of the consumers liked moderately yogurts with 10% honey, and 0% and 5% calamondin pulp respectively.