Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf‐life of strawberry‐flavored yogurts with reductions of sugar

Torrico, Damir D.; Tam, Jennifer; Viejo, Claudia Gonzalez; Dunshea, Frank R.

doi:10.1002/jsfa.10333

Cited by 25 publications

(14 citation statements)

References 41 publications

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“…Similar to the findings in the present study, Shourideh et al [33] found that a 100% tagatose dark chocolate sample had a similar apparent viscosity compared to the value of a 100% sucrose sample. Parallel to our results, the viscosity values decreased significantly for all the yogurt samples after 28 days of storage at 4 °C [23]. Stabilizers, such as polysaccharides or gelatin, can avoid the whey separation in yogurt products [34].…”

Section: Discussionsupporting

confidence: 81%

“…Six sucrose/tagatose concentrations were prepared with equidistant decrements of sucrose (8.50, 6.80, 5.10, 3.40, 1.70, and 0.00 g/100 g of yogurt), and their respective equidistant increments of tagatose (0.0, 1.85, 3.70, 5.54, 7.39, and 9.24 g/100 g of yogurt) to determine the most accepted sucrose/tagatose concentration in the strawberry-flavored yogurts (Table 1). The 8.5%-sucrose concentration was selected as the starting point because it was the most preferred concentration of sucrose in strawberry-flavored yogurt from a preliminary study [23].…”

Section: Methodsmentioning

confidence: 99%

“…Flow chart of steps involved in the preparation of strawberry-flavored yogurt samples (Extracted from Torrico, et al [23]).…”

Section: Figurementioning

confidence: 99%

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D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt

Torrico

Tam

Viejo

et al. 2019

Foods

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Sugar not only provides the desirable sweetness but its reduction can also alter the physico-chemical properties of foods. The objective of this study was to evaluate the effects of tagatose as a sugar substitute on selected physico-chemical properties and sensory acceptability of strawberry-flavored yogurts. Six yogurt samples with decreasing concentrations of sucrose (8.50 to 1.70 g/100 g) and increasing concentrations of tagatose (0.00 to 9.24 g/100 g) were evaluated. Physico-chemical tests (pH, lactic acid (%), °Brix, water-holding capacity (WHC), viscosity, and color) were conducted to examine the quality and shelf-life of yogurts during 28 days of storage at 4 °C. An acceptability test (n = 55) was conducted to evaluate the sensory characteristics of yogurts. Sucrose reductions by the replacement of up to 80% tagatose showed marginal effects on the selected physico-chemical properties; however, the loss of red color (a*) and increase in yellowness (b*) of the tagatose-substituted samples were significant. Strawberry yogurts with tagatose replacements had similar acceptability scores for all attributes. Sucrose reduction showed a positive effect on the purchase intent of the strawberry yogurts (an increase of 3–30%). These findings can be used to understand the effects of tagatose/sucrose formulations on the acceptability and physico-chemical properties of yogurts.

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Section: Discussionsupporting

confidence: 81%

Section: Methodsmentioning

confidence: 99%

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D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt

Torrico

Tam

Viejo

et al. 2019

Foods

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“…Our study found that a sugar reduction of 14% sucrose can be adopted without compromising sensory acceptability. Torrico, Tam, Fuentes, Viejo, and Dunshea (2020) managed to further reduce sugar in strawberry yogurt, showing that analysis of the consumer rejection limit allowed for reducing sucrose to less than half of the initial concentration without affecting consumer preferences. In other food categories, Pineli et al (2016) reported that sugar reductions could be up to 15% in nectar juice, while Oliveira et al (2016) identified a sugar reduction of up to 29% in chocolate milk without affecting sensory acceptability.…”

Section: Discussionmentioning

confidence: 99%

“…In order to elucidate safe reduction levels for industry and the consumer, additional studies with yogurt and other food categories in different cultures are needed, because to date the consumer appears to be more tolerant to fat reduction in yogurt than to sugar reduction (Dias et al, 2020). For example, Torrico et al (2020) reported that the ideal level of sugar reduction in yogurt highly depends on the impact caused to its physicochemical properties, which in turn strongly interfere with preference and sensory acceptability.…”

Section: Discussionmentioning

confidence: 99%

Low‐sugar strawberry yogurt: Hedonic thresholds and expectations

Souza

Pinto

Nascimento

et al. 2021

Journal of Sensory Studies

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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.

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Effect of sugar reduction on sensory characteristics of dried fish mince product

Wang,

Yang,

et al. 2023

J Sci Food Agric

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BackgroundExcessive sugar consumption has been linked to type 2 diabetes, obesity and other diseases. Therefore, it's indispensable to reduce sugar of food. However, the sensory characteristics of food are affected after sugar reduction (SR). Currently, sugar reduction has been reported in drinks, jams, candies, and other fruit related or sweet foods; but salty or protein related foods have not been explored, in which a big gap needs to be filled.ResultsSensory scores of initial sweetness and sweetness reduced by 0.26 and 0.12 in 10% SR dried fish mince product compared with control, and there was a small difference between 25% SR (3.33) and 40% SR (3.09) samples. It also showed that 10% SR sample had a small reduction in sweetness value and free sugar content by 3.5% (0.42/11.9) and 7.8% (2.12/27.06) compared with control; while values in 25% SR sample decreased sharply but were not much different from 40% SR sample. Electronic nose results showed that sugar reduction had a small effect on odor. Texture analysis showed that texture properties of 25% SR sample were significantly different from control.ConclusionsDried fish mince product with below 10% SR had a small difference on the sensory characteristics and there was a big change when sugar reduction more than 20%. Dried fish mince product with 25% SR and 40% SR had no significant difference. Sugar reduction had a small effect on odor, but had a great effect on texture properties, especially over 20% SR.This article is protected by copyright. All rights reserved.

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Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf‐life of strawberry‐flavored yogurts with reductions of sugar

Cited by 25 publications

References 41 publications

D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt

D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt

Low‐sugar strawberry yogurt: Hedonic thresholds and expectations

Effect of sugar reduction on sensory characteristics of dried fish mince product

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