Adult Acceptance of Chocolate Milk Sweetened with Stevia

Bordi, Peter L.; Palchak, T.; Verruma-Bernardi, Marta Regina; Cho, Hyojin Chloe

doi:10.1080/15428052.2015.1102786

Cited by 3 publications

(2 citation statements)

References 6 publications

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“…Alternatively, Zhang and Gruen [ 214 ] estimated the iso-sweetness of rebaudioside A (Reb A), monk fruit, erythritol, lactitol, and xylitol with respect to 10.1% sucrose-sweetened whey protein beverages and found Reb A to have the highest sweetness potency as compared with others. Bordi Jr et al [ 215 ] was successful in reducing 35% of sugar in chocolate milk using 150 ppm of Reb A stevia without impacting overall liking. Furthermore, Azami et al [ 216 ] used liquorice extract as a sugar substitute in chocolate milk and studied the microbial aspect, as well as consumer acceptance and physicochemical properties, where no significant variations in acidity, pH and microbial growth were seen, however, higher colour and sedimentation stability as compared with the control were observed.…”

Section: Sweeteners Used For Sugar Reduction In Chocolate Flavourementioning

confidence: 99%

Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example

Mahato

Keast

Liem

et al. 2020

Foods

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Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in sweetened dairy foods, the present review provides an overview of different types and functions of sugar, various sugar reduction strategies, and current trends in the use of sweeteners for sugar reduction in dairy food, taking flavoured milk as a central theme where possible to explore the aforementioned aspects. The strength and uniqueness of this review are that it brings together all the information on the available types of sugar and sugar reduction strategies and explores the current trends that could be applied for reducing sugar in dairy foods without much impact on consumer acceptance. Among different strategies for sugar reduction, the use of natural non-nutritive sweeteners (NNSs), has received much attention due to consumer demand for natural ingredients. Sweetness imparted by sugar can be replaced by natural NNSs, however, sugar provides more than just sweetness to flavoured milk. Sugar reduction involves multiple technical challenges to maintain the sensory properties of the product, as well as to maintain consumer acceptance. Because no single sugar has a sensory profile that matches sucrose, the use of two or more natural NNSs could be an option for food industries to reduce sugar using a holistic approach rather than a single sugar reduction strategy. Therefore, achieving even a small sugar reduction can significantly improve the diet and health of an individual.

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Section: Sweeteners Used For Sugar Reduction In Chocolate Flavourementioning

confidence: 99%

Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example

Mahato

Keast

Liem

et al. 2020

Foods

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“…Li et al (2015) used monk fruit extract and stevia leaf extract separately to reduce sugar in skim chocolate milk and evaluated their impact on consumer acceptance. Furthermore, Bordi et al (2016) substituted sugar with Reb‐A stevia in chocolate milk partially. Furthermore, Azami et al (2018) replaced sugar in chocolate milk using liquorice extract as a sweetener and studied the impact on consumer acceptance and physicochemical properties.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and microbial safety of reduced‐sugar chocolate‐flavored milk

Mahato

Jadhav

Mukurumbira

et al. 2022

Food Processing Preservation

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This study investigated the impact of sugar reduction on the physicochemical properties (pH, water activity (a w ), total soluble solids (TSS), viscosity, and color) and microbial safety (total mesophilic and psychrotrophic bacteria, yeast and mold, total coliform, Escherichia coli, and Listeria monocytogenes) of chocolate-flavored milk stored under refrigeration (4 ± 1°C) for 28 days. When compared with the full-sugar chocolate milk (control), the 50% reduced-sugar (w/v) formulation containing concentration of stevia (56.27 mg/L) and monk fruit extract (81.90 mg/L), optimized based on the sensory responses by 107 consumers, showed no significant changes in pH, a w , and microbial growth. However, TSS and viscosity were significantly lower with higher lightness and yellowness but lower redness values in the reduced-sugar sample compared to the control, but no significant changes were observed over the storage period.Consequently, 50% of added sugar (w/v) could be reduced to formulate chocolate milk with acceptable physicochemical properties and microbial safety. Practical applicationsFlavored milk is a source of recommended dietary allowances for vitamin D and calcium but can contain up to 10% of added sugar (w/v). However, the intake of high levels of added sugar has been associated with several chronic diseases. Hence, there is a need to reduce added sugar. But the impact of sugar reduction has mainly been investigated from a health perspective. There is limited data available on how this impacts physicochemical and microbial properties. These aspects are crucial to be assessed before the new product could be launched in the market. Hence, the findings from this study will provide insights to the dairy industry on the stability of a new product in terms of physicochemical and microbiological safety when considering sugar reformulation programs.

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