Characterization of physical attributes and Texture profile analysis of Buffalo milk yogurt

Abstract

Yogurt is a fermented dairy product that is widely consumed and well-known for its distinct sensory qualities and numerous health benefits. Its textural and other physical properties are crucial for determining consumer acceptance and influencing their perception of its quality. This study provides a comprehensive analysis of the texture profile (firmness, work of adhesion, work of shear, time difference, and area under the force-time curve) and some other physical properties of buffalo milk yogurt, as buffalo milk yogurt is more likely accepted because of its high fat content as well as total solid contents, resulting in a creamier and thicker texture of yogurt. The primary objective of this scientific investigation was to expand the current understanding of the properties, viz., bulk density, moisture content, viscosity, and textural profile analysis (TPA), exhibited by yogurt. The research elements consist of the constituents used, the processing parameters implemented, and the microbial cultures incorporated during the manufacturing process. In addition, this paper explores the measurement techniques and methodologies used to assess these properties. The results demonstrate the significance of comprehending and optimizing these properties in order to improve the sensory perception and overall quality of yogurt.