Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation.
Belén García-GómezMaría Ángeles Romero-RodríguezLourdes Vázquez-OdérizNieves Muñoz-FerreiroManuel VázquezPublished in: Journal of the science of food and agriculture (2018)
The results showed that sensory parameters cannot be associated with only one physicochemical parameter in yoghurt evaluation. Transglutaminase can be used as a substitute for stabilizers in the production of low-fat yoghurt, maintaining good sensory properties and avoiding initial syneresis. © 2018 Society of Chemical Industry.