Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners

Chadha, Diksha; Hamid, Nazimah; Kantono, Kevin; Marsan, Manon

doi:10.1111/1750-3841.16224

Cited by 20 publications

(15 citation statements)

References 76 publications

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“…A significantly lower liking was expressed by consumers for stevia versus all other samples ( p < 0.001). Many studies have noted a high incidence of off flavors in products sweetened with stevia, ranging across food matrices such as tea, yogurt, and chocolate milk [ 22 , 23 ]. Sucralose is often considered to be the most similar low-calorie substitute to sucrose from a sensory perspective, and is the high potency sweetener (HPS) that has the most widespread use in the US market [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations

Mora

Wang

Goddard

et al. 2022

Foods

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Increased added sugar consumption is associated with type II diabetes, metabolic syndrome, and cardiovascular disease. Low and no-calorie alternative sweeteners have long been used as an aid in the reduction of added sugar. Unfortunately, these alternative sweeteners often have notable sensory deficits when compared to sucrose. Furthermore, many alternative sweeteners have synthetic origins, while consumers are increasingly turning to foods from natural origins, and from more sustainable sources. Such sweeteners include the rare sugar allulose, which can be manufactured from common agricultural waste and dairy co-product streams, and is reported to have a sensory profile similar to sucrose. This study aimed to determine the influence of the rare sugar allulose on consumer perception of sweetened vanilla yogurt. Participants were recruited to evaluate 4 vanilla yogurts sweetened with either sucrose, allulose, stevia or sucralose, and to rate their liking of the samples overall, and for flavor, texture, and their purchase intent. Statistical analysis of hedonic data from 100 consumers suggested that allulose performed similarly to sucrose in liking and purchase intent, and superior to other sweeteners tested in this study, with fewer off-flavors. Moreover, when consumers were queried on their purchase intent after learning details on the sweetener for each formulation, allulose scored significantly higher than all other formulations in purchase intent. This study highlights the potential of the rare sugar allulose as a low calorie, zero glycemic index, natural and better tasting sugar replacement in sweetened yogurt.

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Section: Resultsmentioning

confidence: 99%

Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations

Mora

Wang

Goddard

et al. 2022

Foods

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“…Yoghurt samples with varying concentrations of sweetener and fruit puree were formulated in this study. Preliminary studies were carried out to determine the maximum sweetener concentration in relation to sucrose based on the 'difference from the reference method', as previously carried out according to our earlier work 29 . A total of 15 panellists ranging in age from 21 to 50 participated in the evaluation.…”

Section: Methodsmentioning

confidence: 99%

“…Preliminary studies were carried out to determine the maximum sweetener concentration in relation to sucrose based on the 'difference from the reference method', as previously carried out according to our earlier work. 29 A total of 15 panellists ranging in age from 21 to 50 participated in the evaluation. Yoghurts sweetened with two different concentrations of natural alternative sweeteners, namely xylitol (9% and 10%) and stevia (0.15% and 0.20%) were prepared and evaluated.…”

Section: Sample Preparation and Presentationmentioning

confidence: 99%

“…Panellists were instructed to take a spoonful of sample and keep it in their mouth for 20 s. The time period of 20 s was chosen in accordance with our previous research, which carried out a temporal dominance of sensations (TDS) evaluation of plain yoghurt sweetened with different sweeteners. 29 Panellists were then asked to swallow the sample. The onscreen instructions helped minimize the variation in panellists' eating behaviour to ensure each panellist consumed the yoghurt sample in a similar way.…”

Section: Evaluation Proceduresmentioning

confidence: 99%

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Application of multiple‐intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners

Chadha,

Hamid,

Kantono

2024

J Sci Food Agric

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BackgroundIt is crucial to reduce the high sugar content of fruit yoghurts in response to the excessive weight gain epidemic. The use of alternative sweeteners in yoghurts is often associated with the negative sensory attributes that can have an impact on yoghurt liking. The main objective of this research was to investigate the effect of alternative sweeteners and strawberry puree addition on the temporal sensory profile of yoghurt using multiple‐intake temporal check all that apply (TCATA). A novel approach to the statical analysis of the temporal sensory data was employed by using Aligned Rank Transformation (ART)‐ANOVA to investigate the differences between sensory attributes within different product and within different intakes.ResultsResults showed that attributes sweet and fruity decreased when the concentration of fruit puree was increased at low concentration of sucrose. Interestingly, when the concentration of fruit puree was increased fruitiness increased and mouthcoating decreased at low concentration of stevia. With successive intakes, attributes sweet, sour, creamy and fruity significantly decreased in yoghurts sweetened with sucrose, xylitol and stevia. Yoghurts containing low concentration of sucrose or xylitol and fruit puree were liked the most. However, stevia‐sweetened yoghurts varying in sweetener and puree concentration were not significantly different in liking. In order to investigate the consumer acceptance of yoghurts, a novel approach was used i.e., utilising TCATA temporal data to investigate temporal drivers of liking for each yoghurt type.ConclusionThe use of multiple statistical analysis to analyse temporal data suggested that both sweetener and puree concentration need to be considered when developing products using alternative sweeteners.This article is protected by copyright. All rights reserved.

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“…A sensory attribute is considered dominant if it can attract the panelists' attention, even if it may not be the most intense attribute [7]. The TDS method has been used by Chadha et al [8] to analyze the descriptive profile of single and mixed sweeteners for the development of sweetener products.…”

Section: Introductionmentioning

confidence: 99%

Evaluating the use of cinnamon-water extract as taste modifier in yoghurt drink by temporal dominance of sensation

Fibrianto,

Fanandi

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Development of low sugar food product has become a trend in food industries as the increase of diabetic prevalence. Cinnamon (Cinnamomum burmannii) has the potential to be used as a yoghurt drink taste modifier that expected to reduce sugar application. The goal of this study was to obtain the sensory attribute profile of cinnamon yoghurt drink with different concentrations of sugar and cinnamon, and evaluate the ability of cinnamon as sweet and sour taste modifier in yoghurt drink. This study involved 11 trained panelists to describe the sensory attribute profile of cinnamon yoghurt drink using the temporal dominance of sensations (TDS) method with 3 different concentrations of sugar (7,5%; 10%; and 12,5%) and cinnamon (0%; 5%; and 10%). It is important to note that the increase of cinnamon tended to suppress the sourness instead of enhancing the sweetness. Thus, it will lead to further sugar reduction application.

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Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners

Cited by 20 publications

References 76 publications

Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations

Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations

Application of multiple‐intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners

Evaluating the use of cinnamon-water extract as taste modifier in yoghurt drink by temporal dominance of sensation

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