The impact of sugar and fat reduction on perception and liking of biscuits

Abstract

Reducing the fat and/or sugar content in biscuits can be a way to improve their nutritional composition. Seventy-nine consumers of biscuits were recruited to study the impact of these reductions on liking and perception. Four categories of products were selected from a wide range of biscuits available at the French market. Three to six variants of each type of biscuit were produced based on reduced content of sugar, fat or both. Consumers tested the samples under laboratory conditions (6 sessions), recording their liking during initial sessions and crispiness, sweetness and fat perception during latter sessions. Sugar-reduced biscuits were perceived as less sweet than standard biscuits at low reduction levels, whereas fat-reduced biscuits were perceived as less fatty than standard biscuits at higher reduction levels (except for one biscuit among the three biscuits studied). A reduction in the sugar content had no effect on perception of fat, whereas a reduction in the fat content sometimes induced a reduced sweetness perception. For most of the biscuits studied, the least appreciated variants were those perceived as (1) less sweet, (2) less sweet and less fatty or (3) less sweet and less crispy than standard biscuits. Moreover, the variants only perceived as less fatty were not significantly disliked. These results suggest that from a sensory point of view, it is more acceptable to reduce the fat than the sugar content in biscuits, at least when products are not perceived as being less sweet

Effect of sensory exposure on liking for fat- or sugar-reduced biscuits

“…252 Moreover, for subjects who ate the set of biscuits with sugar reduction, the intermediate 253 variant and the most sugar-reduced variant were less liked than the standard one, even 254 if significance levels depended on the groups. These results confirm results of 255previous studies which showed that sugar-reduced biscuits are less liked than standard 256 biscuits at low reduction levels, whereas fat-reduced biscuits are less liked than 257 standard biscuits at higher reduction levels(Biguzzi, et al, 2014;Drewnowski, et alin this study, contrary to our expectations, sensory profiles showed 260 that both reduced set of biscuits were not perceived significantly different in terms of fat 261 and sweetness perception. Thus, differences of liking cannot be explained by 262 differences of fat and sweetness perception.…”

Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production

“…It is also connected with consumers' nutritional awareness (World Health Organization 2003;McVay et al, 2016). Nevertheless, fat and sugar play a crucial role in developing textural and sensory quality of food products especially sweet bakery products (Biguzzi et al, 2014). Sugar gives a sweet taste but also participates in colour and flavour developing as well as cake structure, moisture and air bubble stabilising.…”

Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer

“…Tarancón et al [12] reported that the information on the labels of the biscuits including olive oil or sunflower oil increased the perception of healthiness and resulted in higher hedonic expectations among the consumers than that on the labels of biscuits including dairy shortening. Biguzzi et al [13] investigated the effect of sugar and fat reduction on perception and liking of biscuits. It was reported that fat reduction was more acceptable than sugar reduction in biscuits.…”