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ORIGINAL RESEARCH article

Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1488413
This article is part of the Research Topic Novel Technologies Applied to Flavoromics and Sensory Evaluation of Foods View all 9 articles

A flavoromics approach to investigate the effect of Saskatoon berry powder on the sensory attributes, acceptability, volatile components, and electronic nose responses of a low-fat frozen yogurt

Provisionally accepted
Donna Ryland Donna Ryland 1John Thoroski John Thoroski 1Shiva Shariati-Ievari Shiva Shariati-Ievari 2April McElrea April McElrea 2Alexander Goertzen Alexander Goertzen 1Geraldine M. Dowling SFHEA Geraldine M. Dowling SFHEA 3,4,5Michel Aliani Michel Aliani 1*
  • 1 University of Manitoba, Winnipeg, Canada
  • 2 St. Boniface Hospital Research, Winnipeg, Manitoba, Canada
  • 3 Atlantic Technological University, Sligo, County Sligo, Ireland
  • 4 King's College London, London, England, United Kingdom
  • 5 Queen Mary University of London, London, United Kingdom

The final, formatted version of the article will be published soon.

    Saskatoon berries are grown in Canada and some northwestern states in the United States, and are notable for containing abundant antioxidant polyphenols, vitamins, metal elements, and fiber.To increase consumer interest in and accessibility to Saskatoon berries, some producers have begun to develop processes for refining Saskatoon berries into a powder with an extended shelf life that can be incorporated into a variety of value-added food products.. To assess the desirability of this approach, this study sought to to determine how the the sensory attributes, consumer acceptability, and volatile and non-volatile composition of a plain, Greek-style frozen yogurt (PY) changed when fortified with 16% Saskatoon berry powder (SBP). Greek-style frozen yogurt was chosen as the food to be fortified for this study due to its low fat and relatively high calcium and protein content as well as its popularity among consumers.

    Keywords: Saskatoon berry powder, Greek-style yogurt, electronic nose, Flavoromics, Functional Food, descriptive analysis, Consumer acceptability

    Received: 29 Aug 2024; Accepted: 12 Nov 2024.

    Copyright: © 2024 Ryland, Thoroski, Shariati-Ievari, McElrea, Goertzen, Dowling SFHEA and Aliani. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Michel Aliani, University of Manitoba, Winnipeg, Canada

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.