One study found that adding inulin as a prebiotic to yogurt made from green tea with milk improved the smell, taste, and texture of consumers. After discovering that a mixture of green tea with yogurt with a strong odor that affects the overall sensory quality and physical properties makes it thicker and darker, to improve the overall sensory quality and physical properties of yogurt inulin were added by 3, 6, and 9% and the sensory characteristics of the product were measured. Inulin not only improves the sensory properties of yogurt, but also acts as a dietary fiber and has several proven health benefits, including helping control diabetes, helping to lose weight, and improving gastrointestinal health.
The study was conducted by researchers at the Institute of Human Nutrition Sciences at the University of Warsaw, in which the assessment was conducted by ten trained specialists consisting of women between the ages of 35 and 53 with experience in profile assessment and yogurt assessment. Candidates were first asked to smell the yogurt by tilting the closed lid slightly and after opening it, its overall appearance, including dipping a spoon in the yogurt and observing its appearance, and then how it was consistent in the mouth, as well as Its taste, texture and overall sensory quality were evaluated.
Improved taste
In all cases, the yogurt showed a similar body – thick, compact, smooth, creamy and melts well in the mouth, and is slightly sticky.
The taste and aroma changed with the addition of green tea, making it a sour and less sweet taste. When inulin is mixed with yogurt, it significantly affects the taste and the sweet taste becomes more prominent and the sour taste becomes less. The researchers said: While many studies have been done on the effect of adding inulin on yogurt quality, no specific studies have been done on the effect of infused green tea and adding inulin on sensory quality as evaluated by a team of experts.
Using the technology of adding and infusing tea, we can make a natural functional food, while using inulin as a prebiotic can increase the nutritional value by increasing the fiber content. But the question arises whether this product is also attractive in terms of sensory features? They said that the main purpose of this project is to investigate the effect of adding inulin on yogurt properties. While evaluated by experts.
Improves the bitter taste
Green tea is characterized by a bitter, herbal or burnt leaf taste, which is one of the factors that make eating yogurt a less pleasant experience. The results show that the addition of inulin, especially 9%, increased the perception of sweet taste and smell and peach taste in yogurt and decreased the perception of sour taste, which increases the overall quality and texture of yogurt.
The lack of similar and accurate studies on specialized evaluation of the sensory quality of brewed yogurts with tea and the addition of inulin makes it difficult to compare the results, but points to a new area of research.
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