Greek vs traditional yogurts: Sensory and physicochemical comparison

Greek yogurt (GY) has gained popularity in recent years for its marked texture, taste, and nutritional characteristics compared to traditional (TY). The objective of this work was analyze the physicochemical, sensory, lipid profile GY TY with blueberry flavor, both manufactured by a local industry state Rio Grande do Sul, Brazil. Protein content, as well humidity, ash, fatty acid were quantified sensory evaluation completed using affective method. physicochemical results showed 1.5% 2.3% more proteins lipids, respectively, TY. humidity 10% lower than GY. Eighteen types polyunsaturated, saturated, monounsaturated acids identified, high proportion C14, C16, C18. Sensory analysis preference over (64% versus 36%, p<0.05). However, body, appearance, texture attributes did not present better acceptance scores (p>0.05). Both protein associated creaminess, likely influence