Title: Carbonated Yogurt—Sensory Properties and Consumer Acceptance
Abstract: Sweetened low fat (1%) plain yogurt and low fat Swiss-style strawberry and lemon yogurts were manufactured using cream, nonfat dry milk, sugar, stabilizer ( a blend of modified food starch, carrageenan, and pectin), and skim milk.After addition of the yogurt cultures and Lactobacillus acidophilus and Bifidobacterium longum, yogurt samples were incubated at 43°C until desirable pH values of 5.0 or 4.2 were reached.Carbon dioxide (0.08 to 0.09 kg/cm 2 ) was incorporated into the cooled, flavored yogurt by way of a sanitary hose.The yogurt was stored at 4°C for sensory evaluation by an expert panel on d 7, 21, and 45.A consumer panel evaluated carbonated and noncarbonated yogurts on d 21.The results of the study showed that the carbonation had no significant effect on the acceptability of yogurt during shelf-life.Also, the carbon dioxide treatment did not alter the sensory characteristics of yogurt as noted either by expert panelists or by consumers.