Predicting taste and texture of flavoured yoghurt

Yoghurt, especially those with flavour, fruits or specific health-related ingredients, are increasing in popularity. Regional and individual preferences of consumers as well as short product lifecycles require the development of new product variants within a short time period and at a reasonable cost level. Taste and texture are the most important triggers for product acceptation and preference. Good insight into the control of these attributes is required. Development of a predictive model to quantitatively relate variation in the ingredients to consumer perception of taste and texture.

Meer weten?

Wil je meer informatie over de inhoud van het dossier of in contact worden gebracht met de kennisaanbieder? Neem dan contact met ons op.


Terug naar overzicht »