Abstract The common practice of particle addition into semisolid foods is known to influence sensory textural properties, but the resulting influence on consumer acceptability is not well understood. A systematic trial was therefore designed, involving a set of nine yoghurt samples, to investigate the effect of particle addition on consumer acceptability. Agar microgels were fabricated and added to yoghurt at varying levels of modulus (210 kPa or 550 kPa, fabricated with 5% or 10% agar, respectively), particle size (30 μm or 100 μm) and particle concentration (2% or 5%, w/w). The yoghurt samples were presented to consumers (n = 117), who rated acceptability, and subsequently selected from the attributes particles, drying, sweet, smooth, no particles and none of these by ‘check all that apply’ (CATA), for each sample. On average, all samples were generally well-liked by consumers, although samples containing 5% (w/w) particles were less acceptable than those containing 2% (w/w) particles. Consumer cluster analysis was used to identify groupings of consumers based on difference in acceptability scores. Acceptability scores for the yoghurts were lower for the consumers who selected the attribute particles in the higher modulus samples. Addition of particles (30 μm or 100 μm) at 550 kPa modulus and 5% (w/w) particles was identified as the threshold of particle detection in this yoghurt system and the point at which acceptability scores declined.

中文翻译：

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检测和识别颗粒存在的能力会影响消费者对酸奶的接受程度

摘要 众所周知，在半固体食品中添加颗粒的常见做法会影响感官质地特性，但由此产生的对消费者可接受性的影响尚不清楚。因此设计了一项系统试验，包括一组九个酸奶样品，以研究添加颗粒对消费者可接受性的影响。制备琼脂微凝胶并以不同的模量水平（210 kPa 或 550 kPa，分别用 5% 或 10% 琼脂制成）、粒径（30 μm 或 100 μm）和颗粒浓度（2% 或 5%）添加到酸奶中，w/w）。酸奶样品被呈现给消费者（n = 117），他们对可接受性进行评分，然后通过“检查所有适用项”（CATA）从以下属性中选择颗粒、干燥、甜、光滑、无颗粒和无颗粒。样本。一般，尽管含有 5% (w/w) 颗粒的样品不如含有 2% (w/w) 颗粒的样品更容易接受，但所有样品通常都受到消费者的欢迎。消费者聚类分析用于根据可接受性分数的差异识别消费者分组。对于选择较高模量样品中的属性颗粒的消费者来说，酸奶的可接受性分数较低。添加 550 kPa 模量的颗粒（30 μm 或 100 μm）和 5% (w/w) 的颗粒被确定为该酸奶系统中颗粒检测的阈值和可接受性评分下降的点。消费者聚类分析用于根据可接受性分数的差异识别消费者分组。对于选择较高模量样品中的属性颗粒的消费者来说，酸奶的可接受性分数较低。添加 550 kPa 模量和 5% (w/w) 颗粒的颗粒（30 μm 或 100 μm）被确定为该酸奶系统中颗粒检测的阈值和可接受性评分下降的点。消费者聚类分析用于根据可接受性分数的差异识别消费者分组。对于选择较高模量样品中的属性颗粒的消费者来说，酸奶的可接受性分数较低。添加 550 kPa 模量的颗粒（30 μm 或 100 μm）和 5% (w/w) 的颗粒被确定为该酸奶系统中颗粒检测的阈值和可接受性评分下降的点。