FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Sensory quality of regular and reduced-fat quarks


In this study consumer opinions regarding reduced energy products and acceptance of those products were compared; on the example of quarks with different level of fat. For quality evaluation QDA method and consumer assessment were applied. Additionally the comparison of opinions about taste of reduced energy quarks and evaluation marks of its acceptance were done. Results showed that tested samples vary in their overall sensory quality and consumer acceptance, fat-free samples obtained significantly lower notes, while acceptance of full-fat and reduced-fat samples did not vary significantly. Consumer acceptance and analytical analysis were strongly aligned. The acceptance of tested quarks of those consumers who buy light products and are concerned about fat content in diary, did not vary in comparison to others consumers assessments.


quarks, reduced-fat products, sensory quality