Texture profile analyzes of stirred and drinking yogurts available on the Polish market and their classification according to IDDSI.

Published: 21 December 2023| Version 1 | DOI: 10.17632/k3r8jtsrfr.1
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Description

The data was obtained by analyzing dairy products – yogurts available on the Polish market. Yogurts are divided into two categories: stirred yogurt and drinking yogurt. Based on the manufacturer's data, the following information was entered: taste, fat content (including saturated fatty acids), carbohydrates (including sugars), protein, salt. The following texture parameters were instrumentally measured: firmness, consistency, cohesiveness, and work of cohesion. IDDSI Flow Test: syringe flow test developed by the International Dysphagia Diet Standardization Initiative (IDDSI); Level 0 Thin (0–1 mL liquid remaining), Level 1 Slightly-Thick (1–4 mL), Level 2 Mildly Thick (4–8 mL) and Level 3, Moderately Thick (8–10 mL).

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Categories

Dairy Science, Dairy Product, Food Texture Profile Analysis

Funding

Ministerstwo Edukacji i Nauki

SUPRIM MEIN2023/DPI/2870

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