Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low‐Calorie Synbiotic and Probiotic Chocolate Ice Cream

Peres, Juliana Ferraz; Esmerino, Erick A.; Silva, Alessandra Lins da; Racowski, Ilana; Bolini, Helena Maria André

doi:10.1111/1750-3841.14120

Cited by 24 publications

(17 citation statements)

References 41 publications

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“…An analogous result was found by Peres et al. (), who reported that chocolate ice cream samples sweetened with stevia at 60, 95, and 97% rebaudioside were characterized by bitter taste and bitter aftertaste, with no effects on the consumers' acceptance. Although undesirable attributes were observed in the chocolate‐flavored ice cream, they had no impact on the consumers' acceptance, except for the lactose‐free formulation (LFSTE), which presented the highest scores for bitter taste and bitter aftertaste, with no significant differences from the traditional sample sweetened with stevia (TSTE) despite the lower acceptance scores.…”

Section: Resultssupporting

confidence: 83%

“…In relation to pH, the samples presented values ranging from 6.38 to 6.31, with no significant difference ( P ≥ 0.05) between them, indicating that the different matrices and the use of sweeteners for sucrose substitution did not affect the pH value of both milk‐based and vegan formulations. Other authors found similar results (pH 6.3) in ice cream made with sucrose substitution (Ozdemir, Arslaner, Ozdemir, & Aallahyari, ; Pazianotti, Bosso, Cardoso, Costa, & Sivieri, ; Peres et al., ).…”

Section: Resultssupporting

confidence: 59%

“…() and Peres et al. () who found that the addition of inulin prolonged the melting time of ice cream formulations. However, its use interfered with the melting rate, increasing the melting time, as well as providing a gummy coating in the mouth during melting.…”

Section: Resultsmentioning

confidence: 97%

“…Sucralose is widely used by the food industry in several products due to its high stability (Newsome, ) and a more close profile to sucrose when compared to other sweeteners (Cadena & Bolini, ; Freitas, Dutra, & Bolini, ; Palazzo & Bolini, ; Peres, Esmerino, Lins da Silva, Racowski, & Bolini, ). Although the steviol glycoside of natural origin extracted from Stevia rebaudiana (Bert.)…”

Section: Introductionmentioning

confidence: 99%

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Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

Medeiros

Filho

Bolini

2019

Journal of Food Science

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The study developed traditional and light chocolate‐flavor frozen dessert formulations, aimed at the general public, lactose intolerants, and vegans, and evaluated influences on quantitative sensory profiles and consumer acceptance with the replacement of sucrose by sweeteners in low‐calorie versions. Twelve samples with different matrices were studied, sweetened with sucrose, sucralose, and stevia. The ideal concentration of sucrose (9%: dairy samples and 15%: vegan samples) was determined by the JAR scale. The sweetness equivalence was determined by the magnitude estimation method. The physical–chemical parameters were evaluated: pH, overrun, melting, and texture. The sensory profile evaluated through Quantitative Descriptive Analysis (QDA). The QDA data were correlated with acceptance data by partial least squares regression (PLS). The results showed that the substitution of traditional milk by lactose‐free milk in the formulation did not change the characteristics of the chocolate ice cream. The use of sweeteners presented differences for milk flavor, bitter taste, bitter residual, and melting. The use of stevia extract was characterized by the presence of bitter taste, residual sweet and bitter that inhibited the perception of milk flavor, but not directly impacting the acceptance by consumers. The sucralose presented a profile closer to the sucrose, presenting lower intensity for the undesirable attributes such as bitter taste and residual bitter. There was no significant difference in the use of soy or rice protein in vegan versions, however, the use of sweeteners and body agents negatively impacted consumers' acceptance by attenuating the flavor of vegetable protein and raising gummy coating during the melting. Practical Application This study shows the development and sensory profile of frozen chocolate desserts. Traditional and modified samples have also been produced for consumers with dietary restrictions such as vegans, vegetarians, lactose intolerants, and diabetics. Throughout the sensory and statistical analysis, it was identified how to replace sucrose by the natural glycoside sweetener of steviol, as well as the impact on the sensory profile and the acceptance of the different formulations. The results found may provide important information for researchers in food industries who need to produce frozen chocolate desserts for vegans, vegetarians, lactose intolerant, and diabetic consumers. Stevia and sucralose were good substitutes for sucrose in the formulation of frozen desserts without lactose, but not in vegan versions (with rice and soy protein).

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Section: Resultssupporting

confidence: 83%

Section: Resultssupporting

confidence: 59%

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

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Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

Medeiros

Filho

Bolini

2019

Journal of Food Science

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“…Artificial sweeteners were the sixth most avoided ingredient reported by consumers , following added sugar, salt, high fructose corn syrup, fats/oils, and other artificial ingredients , highlighting the need for something new. The food industry is responding to consumer desire to lower added sugar, while maintaining product palatability, but from the standpoint of a consumer packaged goods company, there are numerous issues to consider. These include guidance to reduce added sugar from public health organizations , proposed changes to the nutrition facts panel, proposed policies to reduce added sugar intake such as SSB taxes , and consumer desire to reduce added sugar intake , all reiterating the need to lower product sugar content.…”

Section: Seminar 3: Are Added Sugar Alternatives or Other Novel Ingrementioning

confidence: 99%

From biology to behavior: a cross‐disciplinary seminar series surrounding added sugar and low‐calorie sweetener consumption

Sylvetsky

Hiedacavage

Shah

et al. 2019

Obesity Science & Practice

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Summary Introduction This report presents a synopsis of a three‐part, cross‐sector, seminar series held at the George Washington University (GWU) in Washington, DC from February–April, 2018. The overarching goal of the seminar series was to provide a neutral forum for diverse stakeholders to discuss and critically evaluate approaches to address added sugar intake, with a key focus on the role of low‐calorie sweeteners (LCS). Methods During three seminars, twelve speakers from academic institutions, federal agencies, non‐profit organizations, and the food and beverage industries participated in six interactive panel discussions to address: 1) Do Farm Bill Policies Impact Population Sugar Intake? 2) What is the Impact of Sugar‐sweetened Beverage (SSB) Taxes on Health and Business? 3) Is Sugar Addictive? 4) Product Reformulation Efforts: Progress, Challenges, and Concerns? 5) Low‐calorie Sweeteners: Helpful or Harmful, and 6) Are Novel Sweeteners a Plausible Solution? Discussion of each topic involved brief 15‐minute presentations from the speakers, which were followed by a 25‐minute panel discussion moderated by GWU faculty members and addressed questions generated by the audience. Sessions were designed to represent opposing views and stimulate meaningful debate. Given the provocative nature of the seminar series, attendee questions were gathered anonymously using Pigeonhole™, an interactive, online, question and answer platform. Results This report summarizes each presentation and recapitulates key perspectives offered by the speakers and moderators. Conclusions The seminar series set the foundation for robust cross‐sector dialogue necessary to inform meaningful future research, and ultimately, effective policies for lowering added sugar intakes.

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Probiotic Dairy Foods

Eminoğlu

Akal

Özer

2023

Microbes in the Food Industry

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Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low‐Calorie Synbiotic and Probiotic Chocolate Ice Cream

Cited by 24 publications

References 41 publications

Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

From biology to behavior: a cross‐disciplinary seminar series surrounding added sugar and low‐calorie sweetener consumption

Probiotic Dairy Foods

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