Which specific fruit flavors were found to be highly preferred by taste panels masking fish oil in fortified yogurt?

Answer

Strawberry and passion fruit

Research into utilizing Nile perch by-products, such as incorporating extracted oils into food matrices like yogurt, included sensory evaluation to determine consumer acceptance. Taste panels were utilized to assess how effectively the inherent fishy flavors could be masked by added flavoring agents. The results demonstrated high preference scores for samples fortified with common fruit flavors, specifically strawberry and passion fruit, when compared against unflavored versions of the fortified yogurt. This finding is significant because it validates that the potentially undesirable inherent taste of the fish oil, even when concentrated, can be successfully neutralized or overpowered by robust, complementary fruit profiles, thereby increasing the palatability and potential market adoption of these value-added products.

Which specific fruit flavors were found to be highly preferred by taste panels masking fish oil in fortified yogurt?

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