Carbonated yogurt - Sensory properties and consumer acceptance

Sweetened low fat (1%) plain yogurt and low fat Swiss-style strawberry and lemon yogurts were manufactured using cream, nonfat dry milk, sugar, stabil izer (a blend of modified food starch, carrageenan, and pectin), and skim m ilk. After addition of the yogurt cultures and Lactobacillus acidophilus an d Bifidobacterium longum, yogurt samples were incubated at 43 degrees C unt il desirable pH values of 5.0 or 4.2 were reached. Carbon dioxide (0.08 to 0.09 kg/cm(2)) was incorporated into the cooled, flavored yogurt by way of a sanitary hose. The yogurt was stored at 4 degrees C for sensory evaluatio n by an expert panel on d 7, 21, and 45. A consumer panel evaluated carbona ted and noncarbonated yogurts on d 21. The results of the study showed that the carbonation had no significant effect on the acceptability of yogurt d uring shelf-life. Also, the carbon dioxide treatment did not alter the sens ory characteristics of yogurt as noted either by expert panelists or by con sumers.