Sensory evaluation and texture profile analysis of yogurt produced by different starter

Texture Profile Analysis(TPA) is a very useful method for the texture analysis.Texture of yogurt which produced by different starter were analyzed by TPA and sensory evaluation.Results showed that texture of yogurt was significantly affected by different starters.The hardness and gumminess of samples inoculated with only Lactobacillus bulgaricus or Streptococcus thermothilus were higher than those with mixed starter.Adhesiveness of yogurt increased with the increase of S.thermothilus proportion,hardness and gumminess of TPA had a good relationship with sensory evaluation.The flavor and aroma of yogurt improved obviously with the increasing ratio of L.bulgaricus.