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

VASILE, FRANCO EMANUEL; HRYCZYÑSKI, LIS MARLENE; FERNANDEZ, ANDREA BEATRIZ; BUSTOS, LEANDRO FABIÁN; ROMERO, ANA MARÍA; MAZZOBRE, MARÍA FLORENCIA

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2023 vol. 76 p. 252 - 260

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 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.