Exploring the sensory properties of buffalo (Bubalus bubalis) milk custards through a consumer‐based study performed with children

This work aimed to evaluate the impact of buffalo milk and nondairy ingredients on sensory properties and acceptability of custards intended for children. For this, a consumer study with 100 children aged 8 to 12 was performed. Three custard models were formulated using buffalo milk and variable amo...

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Bibliographic Details
Published in:International journal of dairy technology 2023-02, Vol.76 (1), p.252-260
Main Authors: Vasile, Franco Emanuel, Hryczyñski, Lis Marlene, Fernandez, Andrea Beatriz, Bustos, Leandro Fabián, Romero, Ana María, Mazzobre, María Florencia
Format: Article
Language:English
Subjects:
Buffalo
Buffalo milk
Buffalo milk custards
Check‐all‐that‐apply method
Children
Consumer‐based study with children
Flavors
Ideal profile method
Milk
Milk free
Raw materials
Sensory properties
Sucrose
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Summary:This work aimed to evaluate the impact of buffalo milk and nondairy ingredients on sensory properties and acceptability of custards intended for children. For this, a consumer study with 100 children aged 8 to 12 was performed. Three custard models were formulated using buffalo milk and variable amounts of corn starch, sucrose and colourant/flavouring. Compositional, mechanical and chromatic properties of custards were related to sensory characteristics and overall liking scores. Obtained results allowed understanding the consumers' preferences and identifying the drivers of liking. Buffalo milk constitutes a promising raw material for the formulation of custard intended for children. Buffalo milk custards were formulated and sensory assessed by children aged 8 to 12.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12916