Impact of absence of lactose on the dynamic sensory profile of yogurt: A multiple-intake TDS approach

This paper aims to evaluate the impact of lactose free yogurt version on dynamic sensory perception and consumer acceptability. A total 46 participants evaluated classical (SNY) lactose-free (SLF-Y) commercial yogurts using multiple-intake TDS technique, providing information about dominant sequence six flavor texture attributes. Moreover, regarding overall liking products was obtained. During first intake, in SLF-Y samples, sourness presented a higher dominance rate compared SNY. similar profile obtained during second intake between two yogurts. third SNY consumption dominated by dairy attribute whereas fermented creaminess were Yogurt numbers intakes significant temporal perception. scores reported for both The present study revealed that absence showed an potential modifications can be applying multiple approach.