Do the Colors of the Label and the Sweetening Agent Information Influence the Sensory Expectations Consumer? A Case Study with Skyr-Type Yogurt

Pereira, Camila G.; Medeiros, Alessandra Cazelatto de; Ventura, Marcella Benetti; Pereira, Dalva Muniz; Bolini, Helena Maria André

doi:10.3390/foods11020167

Cited by 4 publications

(2 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sweetened yoghurts can contain more than 8% of added sugar [2,6]. Sugar is an important component in dairy products [7], especially yoghurts, since consumers consider the sweet flavor as one of the most significant sensory characteristics of this product [8].…”

Section: Introductionmentioning

confidence: 99%

Low Fat Yoghurts Produced with Different Protein Levels and Alternative Natural Sweeteners

Campos,

Tuma,

Silva

et al. 2024

Foods

View full text Add to dashboard Cite

The food industry is looking for substitutes for sucrose in food items due to the excessive consumption of products with added sugar and the demand for healthier products. Alternative natural sweeteners can help achieve this goal. Different types of low-fat yoghurts (1% fat), with low-protein and high-protein levels (3% and 4.5–6.5% protein, respectively), were produced using alternative natural sweeteners. The low-protein yoghurts were made with stevia (0.03% w/w) or agave syrup (4.5% w/w). The high-protein yoghurts were made with stevia (0.04% w/w), xylitol (6% w/w) or honey (6% w/w). Sucrose (6% w/w) was used as a control in both trials. pH and titratable acidity, CIEL*a*b* color parameters, syneresis index, rheology and the texture profile of the low-fat yoghurts were evaluated over refrigerated storage. All products underwent sensory evaluation by an untrained panel. The high-protein yoghurts were found to be more acidic (>1% as lactic acid), had a lower syneresis index (between 2.1 and 16.2%) and a better consistency (stronger gel structure) than the low-protein yoghurts. In terms of rheological parameters, stevia-sweetened yoghurts scored higher than the other sweetened yoghurts, showing a better gel structure. The different sweeteners tested did not significantly affect the sensory properties of the yoghurts, although the high-protein yoghurts scored higher for most of the attributes evaluated. Overall, consumers preferred stevia-sweetened yoghurts to yoghurts sweetened with sucrose or agave for the low-protein yoghurts. Of the tested formulations, those containing high protein with the alternative natural sweetener xylitol received higher scores in all attributes. These results reveal the potential of the tested natural sweeteners as sucrose substitutes, while contributing to improving the nutritional value of yoghurts.

show abstract

Section: Introductionmentioning

confidence: 99%

Low Fat Yoghurts Produced with Different Protein Levels and Alternative Natural Sweeteners

Campos,

Tuma,

Silva

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…Nevertheless, companies are promoting new products derived from whey and dairy combinations and original products like whole milk, condensed milk, and milk cream. Additionally, product packaging is a widely employed strategy by these companies to attract consumer attention and drive purchases [ 15 ]. This packaging closely resembles the original product, with only minor differences, and is therefore marketed alongside the original products.…”

Section: Introductionmentioning

confidence: 99%

A Literature Database Review of the Competitive Factors That Influence the Production and Use of Whey in the Brazilian Dairy Industry

Schaefer,

Etges,

Schaefer

2023

Foods

View full text Add to dashboard Cite

The consumption of milk and derivatives is part of the diet of a large part of the population. The substantial demand for dairy products has prompted the industry to expand its product range by incorporating whey, a previously disregarded by-product, as a significant ingredient. Consequently, the application of whey within the dairy sector has escalated, fostering novel food trends driven by market, nutritional, technical, environmental, and economic considerations. In this context, the primary objective of this research was to identify, categorise, and analyse the competitive factors influencing the production and use of whey within the dairy products industry and to correlate these factors with Brazil’s economic, food, and nutritional landscape. A comprehensive literature review encompassing 41 articles and scientific documents sourced from PubMed, Scopus, and SciELO databases and supplementary research was undertaken to pinpoint these factors. A total of seventeen competitive factors that exert influence over the production and use of whey within the dairy industry were identified. These seventeen factors were systematically classified and modelled into a hierarchical decision tree structure. A meticulous analysis of these factors revealed a spectrum of strengths, weaknesses, opportunities, and threats associated with this sector, considering the Brazilian nutritional, food, and economic context. This research will help elaborate healthy strategies for developing new products with whey in the composition and maintaining the nutritional quality for the consumer. In addition, the research can help companies manage their operations, which can be directed towards improving their performance in the factors discussed in this research, with reflections and impacts on competitiveness in nutritional, environmental, economic, technological, and organisational dimensions.

show abstract

Phenolic compounds and biological activities of berberis fruit: Enhancing role on physiochemical and antioxidant properties of yogurt

Mueed,

Aljahdali,

Albalawi

et al. 2024

LWT

View full text Add to dashboard Cite

Do the Colors of the Label and the Sweetening Agent Information Influence the Sensory Expectations Consumer? A Case Study with Skyr-Type Yogurt

Cited by 4 publications

References 45 publications

Low Fat Yoghurts Produced with Different Protein Levels and Alternative Natural Sweeteners

Low Fat Yoghurts Produced with Different Protein Levels and Alternative Natural Sweeteners

A Literature Database Review of the Competitive Factors That Influence the Production and Use of Whey in the Brazilian Dairy Industry

Phenolic compounds and biological activities of berberis fruit: Enhancing role on physiochemical and antioxidant properties of yogurt

Contact Info

Product

Resources

About