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Open AccessArticle

Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage

Área Evaluación Sensorial, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo CP 11800, Uruguay
Author to whom correspondence should be addressed.
Beverages 2018, 4(1), 11;
Received: 15 November 2017 / Revised: 20 December 2017 / Accepted: 9 January 2018 / Published: 1 February 2018
(This article belongs to the Special Issue Beverage Sensory Modification)
During the development of a food product, the application of rapid descriptive sensory methodologies is very useful to determine the influence of different variables on the sensory characteristics of the product under development. The Pivot profile (PP) and a variant of the technique that includes check-all-that-apply questions (PP + CATA) were used for the development of a milk drink fermented from demineralised sweet whey. Starting from a base formula of partially demineralised sweet whey and gelatin, nine samples were elaborated, to which various concentrations of commercial sucrose, modified cassava starch, and whole milk powder were added. Differences in sucrose content affected the sample texture and flavour and the modified starch was able to decrease the fluidity and increase the texture of creaminess and firmness, of the samples. The two applied sensory methodologies achieved good discrimination between the samples and very similar results, although the data analysis was clearly simplified in relation to the difficulty and time consumed in the PP + CATA variant. View Full-Text
Keywords: whey; pivot profile; CATA; fermented beverage whey; pivot profile; CATA; fermented beverage
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MDPI and ACS Style

Miraballes, M.; Hodos, N.; Gámbaro, A. Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage. Beverages 2018, 4, 11.

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