BECAS
FERNANDEZ Andrea BeatrÍz
artículos
Título:
Exploring the sensory properties of buffalo (Bubalus bubalis) milk custards through a consumer-based study performed with children
Autor/es:
FRANCO EMANUEL VASILE; LIS MARLENE HRYCZQÑSKI; ANDREA BEATRIZ FERNÁNDEZ; LEANDRO FABIÁN BUSTOS; ANA MARÍA ROMERO; MARÍA FLORENCIA MAZZOBRE
Revista:
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Año: 2022
ISSN:
1364-727X
Resumen:
This work aimed to evaluate the impact of buffalo milk and non-dairy 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 colorant/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.
