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Quality Changes in Yogurt During Storage in Different Packaging Materials by A. Saint-Eve; C. Lévy; M. Le Moigne; V. Ducruet; I. Souchon is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Quality Changes in Yogurt During Storage in Different Packaging Materials about?

The influence of packaging polymers (polypropylene or polystyrene) on the sensory and physicochemical characteristics of flavoured stirred yogurts with either 0% or 4%-fat content was investigated during the 28 days of storage at 4°C. Regardless of the packaging type, complex viscosity and thickness perception increased during storage due to exopolysaccharide production, whereas the pH of yogurts decreased. Packaging type had a greater impact on 0%-fat yogurts than on 4%-fat yogurts for both sensory and physicochemical characteristics. During storage, 0%-fat yogurt conditioned in glass displayed the lowest aroma quantity decrease of the three types of packaging, in accordance with the olfactory properties. However, between the two polymer types, polystyrene packaging seemed to be preferable for limiting aroma compound losses and subsequent fruity note intensities, and for avoiding the development of odour and aroma defects. Less significant packaging effect was observed for 4%-fat yogurts.

Who reads Quality Changes in Yogurt During Storage in Different Packaging Materials?

Author

A. Saint-Eve; C. Lévy; M. Le Moigne; V. Ducruet; I. Souchon

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2008

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)