The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages
Version of Record online: 27 DEC 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 5, pages 1007–1017, May 2013
How to Cite
Wróblewska, B., Kaliszewska-Suchodoła, A., Kołakowski, P. and Troszyńska, A. (2013), The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages. International Journal of Food Science & Technology, 48: 1007–1017. doi: 10.1111/ijfs.12054
- Issue online: 12 APR 2013
- Version of Record online: 27 DEC 2012
- Manuscript Accepted: 19 OCT 2012
- Manuscript Received: 4 JAN 2012
- Ministry of Scientific Research and Information Technology. Grant Number: N312 042 31/2678
- European Social Fund of the European Union
Figure S1. Overall sensory quality of yoghurts, Values followed by the same letter in the same bars are not significantly different (LSD test, P ≤ 0.05) without m-TG 37 °C; without m-TG 42 °C; with m-TG 37 °C; with m-TG 42 °C.
Figure S2. Scores (a) and loadings (b) of yogurt samples on the first and second principal component: (a) Samples: A – yoghurt 37 °C before storage without m-TG; B – yoghurt 42 °C before storage without m-TG; C – yoghurt 37 °C before storage with m-TG; D – yoghurt 42 °C before storage with m-TG; E – yoghurt 37 °C after storage without m-TG; F – yoghurt 42 °C after storage without m-TG; G – yoghurt 37 °C after storage with m-TG; H – yoghurt 42 °C after storage with m-TG; (b) Attributes: 1-yoghurt odour, 2-sour odour, 3-butter odour, 4-milk odour, 5-sweet odour, 6-yoghurt taste, 7-sour taste, 8-creamy taste, 9-aftertaste, 10-dense, 11-creamy, 12-smooth, 13-mouth-coating, 14-fatty.
Table S1. Sensory attributes, their definitions and references used in the descriptive analysis of yogurts
Table S2. Residual immunoreactivity of individual milk proteins of yoghurt samples
Table S3. Mean values of the intensity of sensory attributes in yogurt samples
Table S4. Principal component factor loadings from PCA of sensory scores (QDA) from yoghurts
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