UHT homogenized cream: sensory profile and the relation with consumption expectancy

Abstract

UHT homogenized cream in long-life packaging is widely consumed in Brazil. Lactose free and low fat versions are also available in the market, following special consumer needs and controlled macronutrient intake trend, respectively. In addition to factors such as price and availability, consumers select products based on their sensory characteristics. In this context, this study aimed to evaluate how the sensory characteristics of UHT cream influence its choice and acceptance. To accomplish this, six commercial samples of UHT cream with fat content ranging from 17% to 20%, one without lactose, had their sensory profiles determined by Quantitative Descriptive Analysis (QDA) and were submitted to acceptability and purchase intention tests. The data were correlated by Partial Least Squares Regression analysis. Instrumental analysis of color and rheology were also performed. Texture descriptors had a greater influence on the acceptability of the samples and the samples perceived by trained judges as more viscous, full-bodied and consistent obtained higher averages in the acceptability test, as opposed to those considered more fluid. There was no association between fat content and rheological properties of the samples, since the two samples with 17% fat presented very different instrumental and sensory viscosity values. One was considered the most fluid and the other the second most viscous, consistent and full-bodied by trained judges, which was confirmed by instrumental analysis.

Keywords:
UHT cream; Quantitative descriptive analysis; Preference drivers; Dairy; Low fat; Lactose free