Strategies for lowering the added sugar in yogurts

Wan, Zifan; Khubber, Sucheta; Dwivedi, Madhuresh; Misra, N.N.

doi:10.1016/j.foodchem.2020.128573

Cited by 38 publications

(24 citation statements)

References 78 publications

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“…When asked about yogurt flavor preference, consumers indicated that fruit yogurts and sweetened fruit yogurts were preferred, confirming that adding fruit to yogurt increases its popularity and helps with marketing and the retention of consumer interest [ 20 ]. Fruit preparations, when added to yogurt, provide functionality, bringing with them the fruit’s natural sugars [ 33 ] which attract consumer attention and acceptance.…”

Section: Resultsmentioning

confidence: 99%

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

Pereira

Medeiros

Ventura

et al. 2022

Foods

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The objective of this research was to evaluate the sensory expectation and buying intention of consumers from different Brazilian regions for skyr-type yogurt based on the colors and sweetener on its label. Ten images of skyr mango yogurt labels were created varying in color (orange, white, yellow, blue, and green) and sweetening agent (sucrose and natural sweeteners). Consumers (151 consumers) were asked to rate their expectation for the ideal of sweetness, healthiness, acceptance, and buying intention. Labels containing the information “sweetened with sucrose” had a higher percentage of expectation of sweeter than ideal. Label color and sweetening agent had a significant effect on the expectation of acceptance, with a higher percentage for yogurt sweetened with natural sweeteners. There were not statistical differences (p > 0.05) between the labels regarding expected healthiness. Results also showed that consumers had a low level of familiarity with skyr-type yogurts, but it is presented as a healthy yogurt alternative.

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Section: Resultsmentioning

confidence: 99%

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

Pereira

Medeiros

Ventura

et al. 2022

Foods

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“…According to the International Dairy Federation, the use of other bacteria, such as Bifidobacterium and Lactobacillus acidophilus , has been approved to this end as well [ 1 , 2 ]. Due to the growing interest, increase in sales, and implementation of innovative technological solutions, the global dairy products industry is a significant contributor to the economics [ 3 ]. In 2019, the value of the global yogurt market was estimated on USD 85.5 billion and it was forecasted that by 2024 it may reach USD 106.6 billion (CAGR of 4.5%) [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Due to the growing interest, increase in sales, and implementation of innovative technological solutions, the global dairy products industry is a significant contributor to the economics [ 3 ]. In 2019, the value of the global yogurt market was estimated on USD 85.5 billion and it was forecasted that by 2024 it may reach USD 106.6 billion (CAGR of 4.5%) [ 3 , 4 ]. For the European market, the rise in 2021–2026 is estimated at the compound annual growth rate (CAGR) of 3.2% [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Profile, Conjugated Linoleic Acid Content, and Lipid Quality Indices in Selected Yogurts Available on the Polish Market

Paszczyk

Czarnowska-Kujawska

2022

Animals

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The aim of the present study was to determine the fatty acid composition, the content of cis9trans11 C18:2 acid (CLA), and lipid quality indices in yogurts made of cow’s milk, available on the Polish market. The test material consisted of: natural yogurts, natural yogurts with additives (muesli, cereal grains), bio yogurts, bio yogurts with additives (millet groats, quinoa, chestnuts), probiotic yogurts, and eco yogurts. All the products were bought in the period from May to June 2021. The conducted research showed that the analyzed yoghurts were characterized by a varying content of fatty acid groups, different values of the calculated lipid quality indices, as well as a different content of conjugated linoleic acid cis9trans11 C18: 2 (CLA). Natural yogurts with additives had the highest content of polyunsaturated fatty acids (PUFAs) and n-3 PUFAs. Natural and bio yogurts with additives had a higher content of n-6 PUF than the other analyzed yogurts. The n-6/n-3 ratio was lower in bio yogurts and eco yogurts. Natural yogurts with additives featured the lowest index of atherogenicity (AI) and index of thrombogenicity (TI) and the highest hypocholesterolemic/hypercholesterolemic ratio (H/H). The fat extracted from the bio yogurts had the highest (0.90% of total fatty acids) mean content of cis9trans11 C18:2 (CLA). In fat of the other analyzed yogurts, mean CLA content in total content of fatty acids varied from 0.48% in natural yogurts with additives to 0.81% in bio yogurts with additives.

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“…Previous studies have reported that the consumption of symbiotic yogurt is beneficial for the treatment of T2DM (Pandey et al, 2015;Ban et al, 2020a). However, a high-sugar content is added to lowsugar fermented dairy products, particularly yogurts, to improve their taste (Gijsbers et al, 2016;Wan et al, Effect of symbiotic yogurt fortified with monk fruit extract on hepatic lipid biomarkers and metabolism in type 2 diabetes rats Qingfeng Ban, 1,2 Xiaomeng Sun, 1 Yunqing Jiang, 1 Jianjun Cheng, 1 * and Mingruo Guo 3 * 2021). Oral administration of excessive sugar has been identified as one of the major factors that increases susceptibility to T2DM (Howard and Wylierosett, 2002).…”

Section: Introductionmentioning

confidence: 99%

Effect of synbiotic yogurt fortified with monk fruit extract on hepatic lipid biomarkers and metabolism in rats with type 2 diabetes

Ban

Sun

Jiang

et al. 2022

Journal of Dairy Science

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Monk fruit extract (MFE) is widely used as a sweetener in foods. In this study, the effects of the consumption of MFE-sweetened symbiotic yogurt on the lipid biomarkers and metabolism in the livers of type 2 diabetic rats were evaluated. The results revealed that the MFE-sweetened symbiotic yogurt affected the phosphatidylcholines, phosphatidylethanolamines, phosphatidylglycerol, lysophosphatidic acids, lysophosphatidylcholines, lysophosphatidylethanolamines, lysophosphatidylglycerols, lysophosphatidylinositols, lysophosphatidylserines, and fatty acid-hydroxy fatty acids biomarkers in the livers of type 2 diabetic rats. In addition, the consumption of the MFE-sweetened symbiotic yogurt significantly altered 12 hepatic metabolites, which are involved in phenylalanine metabolism, sphingolipid metabolism, bile secretion, and glyoxylate and dicarboxylate metabolism in the liver. Furthermore, a multiomics (metabolomic and transcriptomic) association study revealed that there was a significant correlation between the MFE-sweetened symbiotic yogurt and the metabolites and genes involved in fatty acid biosynthesis, bile secretion, and glyoxylate and dicarboxylate metabolism. The findings of this study will provide new insights on exploring the function of sweeteners for improving type 2 diabetes mellitus liver lipid biomarkers.

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Strategies for lowering the added sugar in yogurts

Cited by 38 publications

References 78 publications

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

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

Fatty Acid Profile, Conjugated Linoleic Acid Content, and Lipid Quality Indices in Selected Yogurts Available on the Polish Market

Effect of synbiotic yogurt fortified with monk fruit extract on hepatic lipid biomarkers and metabolism in rats with type 2 diabetes

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