Investigating the Effects of Saskatoon Berry Powder in Frozen Yogurt
Author Information
Author(s): Ryland Donna, Thoroski John, Shariati-Ievari Shiva, McElrea April, Goertzen Alexandre, Dowling Geraldine M., Aliani Michel
Primary Institution: University of Manitoba
Hypothesis
How does the addition of Saskatoon berry powder affect the sensory attributes and acceptability of low-fat frozen yogurt?
Conclusion
The study found that Greek-style frozen yogurt with Saskatoon berry powder had higher berry aroma and flavor but was less acceptable in terms of texture compared to plain yogurt.
Supporting Evidence
- Yogurt with Saskatoon berry powder had higher berry aroma and flavor.
- Texture acceptability was lower for yogurt with Saskatoon berry powder.
- Consumer acceptability showed no significant difference in overall acceptability between the two yogurt types.
Takeaway
Adding Saskatoon berry powder to yogurt makes it taste more like berries, but some people didn't like the texture as much.
Methodology
The study used descriptive analysis and consumer acceptability panels to evaluate sensory attributes and acceptability of yogurt samples.
Potential Biases
Potential bias from untrained panelists in sensory evaluations.
Limitations
The study's sample size was limited to a specific demographic, which may not represent the general population's preferences.
Participant Demographics
112 participants, 86 females and 26 males, aged 18 and over.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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