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Journal of Dairy Science Vol. 66 No. 5 994-996
© 1983 by American Dairy Science Association ®
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Sweetness of Sucrose in Unflavored Yogurt by Magnitude Estimation1

C. A. Wilson2, R. L. Richter and C. W. Dill

Department of Animal Science, Texas A&M University, College Station 77843

ABSTRACT

Magnitude estimation was used to evaluate the sweetness of sucrose in unflavored yogurt. Yogurt that contained 1, 2, 3, 4, or 5% sucrose was evaluated by 10 panelists. The slope (n) of the equation Log S = n log C + log k was 1.25, and k, the intercept was 1.37. A slope greater than 1.0 indicates that perceived sweetness of sucrose in yogurt increases exponentially with increased sucrose concentration.

FOOTNOTES

1 Technical Article No. 17832 of the Texas Agricultural Experiment Station.

2 National Convenience Stores, Inc. Houston, TX.






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Copyright © 1983 by the American Dairy Science Association ®.