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

VASILE, FRANCO EMANUEL; HRYCZYÑSKI, LIS M.; FERNÁNDEZ, ANDREA B.; BUSTOS, LEANDRO F.; ROMERO, ANA M.; MAZZOBRE, M. FLORENCIA

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2022

1364-727X

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 andvariable amounts of corn starch, sucrose and colourant/flavouring. Compositional, mechanical andchromatic properties of custards were related to sensory characteristics and overall liking scores.Obtained results allowed understanding the consumers’ preferences and identifying the drivers ofliking. Buffalo milk constitutes a promising raw material for the formulation of custard intended forchildren.