DEVELOPMENT OF A SENSORY DESCRIPTIVE LEXICON FOR CALAMONDINS (Citrus mitis Blanco) AND CONSUMER ACCEPTANCE OF CALAMONDIN YOGURT
Institution: | Mississippi State University |
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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/ |
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.