Quality evaluation of labneh: a study with consumers

• Published in: Revista do Instituto de Laticínios Cândido Tostes Vol. 71; no. 2; pp. 65 - 74
• Main Authors: Mariana Pereira Silveira, Larissa de Oliveira Ferreira Rocha, Ana Luísa de Castro, Danielly da Conceição Brandão, Tiago de Jesus Guedes, Maraísa Kissila Oliveira Fernandes
• Format: Journal Article
• Language: English; Portuguese
• Published: Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 01-06-2017
• Subjects: análise sensorial; iogurte; leites fermentados
• ISSN: 0100-3674; 2238-6416
• DOI: 10.14295/2238-6416.v71i2.505

The labneh (Greek yoghurt) is a type of fermented milk product characterized by the concentration of the solids of the traditional yoghurt. The objectives of this study were to evaluate the acceptance of 3 commercial brands of traditional Greek yogurt marketed in the city of Diamantina/MG; and to identify the attributes that influence the quality of the product. Analysis of the color (L*, a*, b*), texture, acidity, pH and sensory evaluation were performed. It was observed variation among the samples regarding all analyzed parameters but b* value. In relation to the sensory evaluation, throughout the test of means, it was observed that the brands IA and IB were the most accepted. Through the preference map analysis, it could be concluded that the higher percent of lactic acid of the sample IA and the higher firmness of the sample IB were the parameters responsible for the greater acceptance of these brands. It was observed that the texture and acidity are important attributes related to the choice of the product. Therefore, the results of this study may help in future work of development of new formulations.