Sensory Evaluation of Sweetened Flavored Carbonated Milk Beverages
N.J.N. Yau, M.R. McDaniel, F. W. Bodyfelt
Journal of Dairy Science
Abstract
Carbonated and noncarbonated, sweetened blueberry flavored milks were evaluated by a trained panel. The effect of carbonation and sweetener type (sucrose, high fructose corn syrup, aspartame, and pear concentrate) on flavor properties was measured. Carbonation enhanced the sensory rating of overall flavor intensity, sweetness, and blueberry flavor. Sweetener type had a significant effect on the sensory rating of viscosity but no effect on that of overall flavor intensity, sweetness, and blueberry flavor.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
carbonation enhanced overall flavor intensity, sweetness, and blueberry flavor
“Carbonation enhanced the sensory rating of overall flavor intensity, sweetness, and blueberry flavor.”
sweetener type affected viscosity
“Sweetener type had a significant effect on the sensory rating of viscosity but no effect on that of overall flavor intensity, sweetness, and blueberry flavor.”