Sensory Analysis of a Greek Yoghurt Spread with Blends of Butter and Salt

Abstract

Aims: To design and evaluate a nutritious Greek yoghurt spread, exploring optimal combinations of butter and salt to elevate sensory satisfaction Study Design: The study was experimental and laboratory-based, focusing on optimizing the base for low-fat functional Greek yoghurt spread production. Place and Duration of Study: The study was carried out at the Department of Dairy Technology, Dairy Science College, Hebbal, Bengaluru, Karnataka, India, during the period from January 2024 to October 2024. Methodology: The Greek yoghurt spread was prepared using standardized cow milk (4% fat), fermented with a mixed starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Initially, the butter content was varied at levels of 30%, 40%, and 50%, followed by adjustments to salt concentrations at 0.5%, 1.0%, and 1.5%. Sensory evaluation of the prepared samples was conducted by a trained panel using a 9-point hedonic scale, assessing attributes such as flavour, colour and appearance, body and texture, spreadability, and overall acceptability. Data were statistically analyzed using ANOVA, and significant differences were identified with critical differences (CD) at a 5% significance level. Results: Increasing butter content significantly enhanced flavour, spreadability, and overall sensory acceptability, with the 40% butter sample achieving the highest scores for all attributes. Similarly, the inclusion of 1% salt improved flavour, texture, and overall acceptability compared to other concentrations. The optimized formulation with 40% butter and 1% salt received the highest sensory ratings, indicating a balance of creaminess, spreadability, and palatability. Conclusion: The study demonstrated that a butter concentration of 40% and a salt concentration of 1% are optimal for achieving superior sensory quality in low-fat functional Greek yogurt spreads. These optimized formulations provide a nutritious, protein-rich, and lower-fat alternative to traditional high-fat spreads, combining sensory appeal with health benefits. The findings offer valuable insights for developing innovative dairy spreads that cater to health-conscious consumers, delivering a wholesome, flavorful, and versatile product without compromising on taste or nutritional value.