Application method of check all that apply on sensory evaluation of black garlic supplemented yogurt

Abstract

AbstractThe sensory analysis can assess and describe the sensory attributes of food products. The aim of this study was to describe all the sensory attributes present in black garlic incubation 21 days at humidity 70-90 and temperature 70°C supplemented yogurt using the Check All That Apply (CATA) method, one of the methods that are simple and rapid. The test used 75 selected panellists with the criteria of liking yogurt and frequently consuming yogurt. Black garlic supplementation on yogurt causes attributes of granular mouthfeel, granular texture, garlic flavor, pungency, licorice aftertaste, and salty on yogurt. The attributes are different from standard yogurt according to the selected panellist’s perceptions. Plain flavor, milk flavor, and milk aroma are the high liking attributes of the product.