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Sugar reductions in processed foods can impact a product's sensory aspects and lead to financial losses for the companies that produce them. The aim of the present study was to determine sucrose levels in strawberry yogurt production that would not compromise acceptance (compromised acceptance threshold [CAT]) or result in sensory rejection (hedonic rejection threshold [HRT]). Second, the consumers' expectations were assessed by comparing sensory acceptability of the samples in blind and informed tests to verify the impact of reduced sugar content information on consumer perceptions. The ideal sweetness level of the sampled products was also evaluated. Finally, reduced sugar samples were evaluated with regards to meeting the new national requirements for reduced sucrose yogurts. Samples with a 9.13% sucrose concentration CAT and a 6.36% HRT were obtained when using the hedonic threshold methodology (HTM), from a control sample containing 10.64% sucrose. Over 14% of the sucrose in yogurt can be reduced without altering sensory acceptance, but a 40% or greater reduction in sucrose content may lead to sensory rejection of strawberry yogurt. The present study demonstrated that reductions which meet the required Brazilian standards can be made without affecting sensory acceptance. Practical Applications This was the first study to use the HTM to study sucrose reduction in dairy products. The results presented herein could have an important impact on industry, public policy makers, and consumers and may help dairy manufacturers meet established sugar reduction goals without affecting sensory acceptance. The effects are an important contribution to food science even when there are no sugar reduction requirements in play. Companies that have tested the impact of sugar reduction and studied how much sugar can be appropriately removed will be ahead of their competitors when these dietary requirements are implemented.

This work aimed a sensory characteristics of structured guava elaborated with hydrocolloids agar and combinations of LA and HA gellan. The methods used were Optimized Descriptive Profile (ODP), CATA and Sensory Acceptance Tests. For the ODP, 18 semi-trained judges selected 12 sensory attributes and evaluated the samples using 9 cm unstructured scales. Sensory acceptance and CATA tests were performed by 100 untrained panelists. Sensory tests expressed medium acceptability indexes and similar results for all samples. The highest frequency CATA attributes were Homogeneous, Brightness, Pinkish red color, Guava aroma and Sour taste. The characteristics from ODP were Brightness, Sweet taste, Sour taste, Guava flavor, Firm and Sandy texture. Comparing the three methods, in the CATA and sensory acceptance, tasters did not identify differences between the samples in relation to the type of hydrocolloid, but with the ODP method they could achieve this.

This study aimed to develop an acerola smoothie using gellan gum (GG) as a texture modifier. Samples were developed with three concentrations of GG (0.1%, 0.2%, 0.3% w/v) and a control sample (without GG). Physicochemical, rheological, and sensory properties were evaluated. The smoothie samples showed increased color intensity than the control, with a tendency to yellow and red colors. However, the hydrocolloid concentration did not affect the samples' pH values (4.13 to 4.17). GG presence favored an increase in the samples' viscosity, classified as pseudoplastic fluid. There was a reduction in vitamin C in samples with GG (422.18 to 430.49 mg/100 g), however, the values remained close to the control (448.89 mg/100 g). There was greater sensory acceptance by the sample with intermediate texture (0.2% GG), which obtained a higher frequency for the attributes "homogeneous" and "acerola flavor".