Optimisation of natural sweeteners for sugar reduction in chocolate flavoured milk and their impact on sensory attributes

Mahato, Dipendra Kumar; Keast, Russell; Liem, Djin Gie; Russell, Catherine Georgina; Cicerale, Sara; Gamlath, Shirani

doi:10.1016/j.idairyj.2020.104922

Cited by 30 publications

(26 citation statements)

References 60 publications

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“…Li et al (2015) reported that adults preferred chocolate milk sweetened with sucrose over those sweetened with monk fruit or stevia leaf extracts, as was found in the current survey. It is interesting that the current study identified that consumers preferred monk fruit over stevia, as previous studies with other foods have indicated a neutral (Li et al, 2015) or opposite preference (Reis et al, 2017;Parker et al, 2018;Mahato et al, 2021). Li et al (2015) found no differences in liking of reduced-sucrose chocolate milk sweetened with monk fruit versus stevia, regardless of whether consumers were primed.…”

Section: Discussionsupporting

confidence: 46%

“…Parker et al (2018) identified a label-conscious segment of consumers who scored ready-to-mix protein beverages made with monk fruit lower in overall liking, flavor liking, sweetness liking, and concept liking compared with those made with stevia or other natural sweetener blends. Similarly, Mahato et al (2021) found that, although both stevia and monk fruit positively influenced liking of reducedsucrose chocolate milk, the effect of stevia was stronger than that of monk fruit. A possible explanation for this finding is flavor expectations, based on sweetener familiarity versus preferences.…”

Section: Discussionmentioning

confidence: 88%

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Consumer perception of ice cream and frozen desserts in the “better-for-you” category

Sipple

Racette

Schiano

et al. 2022

Journal of Dairy Science

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The consumption of ice cream and frozen desserts in the "better-for-you" (BFY) category has grown rapidly over the past few years, even as traditional ice cream sales remain stagnant. To better understand consumer preferences within the BFY category, an online survey (n = 1,051) was conducted with ice cream and frozen dessert consumers, followed by consumer acceptance testing of commercial BFY frozen dairy desserts. Consumers of BFY frozen desserts (n = 578) completed an adaptive choice-based conjoint survey and MaxDiff exercise to identify the attributes that drive purchase of BFY frozen desserts. MaxDiff exercises were also used to determine which attributes all frozen dessert consumers (n = 1,051) perceived to make a frozen dessert BFY and which stabilizers or emulsifiers were most attractive on an ice cream or frozen dessert label. Subsequently, a consumer acceptance test (n = 186) was conducted using 4 commercial vanilla-flavored frozen dairy desserts made with different sweetening systems (sugar, sucralose + acesulfame K, monk fruit + allulose, and stevia + erythritol). Half of consumers were primed or informed with the sweeteners and basic nutritional information for the frozen desserts before tasting, and the other half of consumers evaluated samples blinded, where they were only informed that they were tasting a vanilla-flavored frozen dessert. Sweetener type and base (dairy vs. plant) were the most important attributes to BFY consumers when selecting a BFY frozen dessert (n = 578). For all ice cream and BFY dessert consumers (n = 1,051), sweetener-related claims (naturally sweetened, reduced sugar, no added sugar), along with "all natural" and a short ingredient list, were the top attributes that contributed to perception of a "healthier" frozen dessert. When BFY frozen desserts were tasted by consumers, purchase intent decreased after tasting, suggesting that frozen desserts made with natural nonnutritive sweeteners did not meet consumer expectations. Flavor of BFY frozen desserts remains more important than perceived healthiness. Consumers perceive frozen desserts, even those in the BFY category, as an indulgence. Frozen dessert manufacturers should focus on naturally sweetened, dairy-based desserts with minimal sweetener-related flavor defects when designing products for the BFY category.

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Section: Discussionsupporting

confidence: 46%

Section: Discussionmentioning

confidence: 88%

Consumer perception of ice cream and frozen desserts in the “better-for-you” category

Sipple

Racette

Schiano

et al. 2022

Journal of Dairy Science

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“…Sugar (sucrose) plays several functions in food besides providing sweetness (Mahato et al, 2020; Mahato, Keast, et al, 2021; Mahato, Oliver, et al, 2021). One of its crucial roles is in the preservation and shelf‐life extension of the product.…”

Section: Resultsmentioning

confidence: 99%

“…Sugary foods are palatable and liked by most people around the world. However, frequent consumption of sugary foods has been linked to several chronic diseases including obesity, type 2 diabetes, cardiovascular diseases, and dental caries (Mahato, Keast, et al, 2021; Singh et al, 2020). To address these health concerns, the global health advice currently being adopted in various dietary guidelines is to avoid excess sugar consumption (Mahato et al, 2020).…”

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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“…The prototype was included in this study to test how it fits with the consumer liking of commercial chocolate milk to reformulate it to match the commercial reference for product composition and to be used as a control sample for sugar reduction using natural sweeteners. The control mark from this study was used for formulating chocolate milk samples for sugar reduction using the central composite design (CCD) of response surface methodology as the second part of this study (published, Mahato et al., 2020b). The limitation of this study was the use of a convenience sample from undergraduate students of a sensory class.…”

Section: Resultsmentioning

confidence: 99%

Identifying ideal product composition of chocolate‐flavored milk using preference mapping

Mahato

Oliver

Keast

et al. 2021

Journal of Food Science

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The World Health Organization (WHO) recommends cutting down added sugar in processed foods and beverages. There is a growing concern for increased calorie intake from added sugar in flavored milk. To understand how to effectively reduce added sugar in flavored milk, the influence of other nutritional components such as percentage of fat, protein, and salt need to be accounted for as they are the determinants for color, flavor and mouthfeel attributes that ultimately influence consumer liking. Therefore, this study aims to identify the ideal product composition of commercial chocolate flavored milk samples and to link the existing variations to consumers’ liking data using External Preference Mapping (EPM). Thirty‐four commercial chocolate milk samples systematically varying in compositional profile (sugar, fat, protein, salt, stabilizer and sweetener) were analysed by Principal Component Analysis (PCA) with a subset of 10 chocolate milk samples varying in product composition (fat, protein, salt and sugar) selected for consumer evaluation. Consumers (n = 235) evaluated these 10 chocolate milk samples for overall liking using a 9‐point hedonic scale. Significant differences (p < 0.0001) were observed in the hedonic ratings of these 10 samples, and consumers were grouped into four clusters using Hierarchical Cluster Analysis (HCA), each cluster showing a preference for different products. EPM was applied to the consumer liking data to reveal the ideal product composition of chocolate milk acceptability. Chocolate milk samples 4 (OAK chocolate) and 6 (OAK thick death by chocolate) with 10.6%–10.9% sugar, 3.4%–3.5% fat, 3.5%–3.6% protein and 0.05% salt were identified to have the highest appeal satisfying between 70% and 80% of consumers assessed. Practical Application The results of this research could be applied for the reformulation of a new product to ensure that the product composition including sugar concentration is critical to influencing the sensory perception and consumer acceptance of the product. In addition, the results provide an ideal product composition along with sugar concentration that can be used as a standard or control mark for sugar reduction target.

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Optimisation of natural sweeteners for sugar reduction in chocolate flavoured milk and their impact on sensory attributes

Cited by 30 publications

References 60 publications

Consumer perception of ice cream and frozen desserts in the “better-for-you” category

Consumer perception of ice cream and frozen desserts in the “better-for-you” category

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

Identifying ideal product composition of chocolate‐flavored milk using preference mapping

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