Difference thresholds for added sugar in chocolate-flavoured milk: Recommendations for gradual sugar reduction

Children and adults' sensory and hedonic perception of added sugar reduction in grape nectar

“…The average difference threshold for adults corresponded to 6.21% of the added sugar content of the grape nectar. This result is in agreement with the values reported by other authors in different food matrices: 8.5% in orange nectar (Pineli et al, ), 6.7% in chocolate‐flavored milk (Oliveira et al, ), 6.7–7.0% for dairy‐based emulsions, and 5.7–6.2% for sucrose solutions (Hoppert, Zahn, Puschmann, Ullmann, & Rohm, ), 7.0–11.0% for pound cakes (Chang & Chiou, ).…”

“…Difference thresholds were estimated using survival analysis, following an adaptation of the procedure proposed by Hough, Langohr, Gómez, and Curia () (Oliveira et al, ). For each of the six paired comparisons, participants' responses were coded as “No” if the control was identified as sweeter than the added sugar‐reduced sample and as “Yes” otherwise.…”

“…Difference thresholds for added sugar in processed products could be used to design gradual sequential sugar reductions outside of consumer awareness. This approach has been recently proposed by Pineli et al () for sugar reduction in orange nectar and by Oliveira et al () for sugar reduction in chocolate flavored milk.…”

“…Consumer perception of sugar‐reduced products has focused on adult consumers (Biguzzi, Schlich, & Lange, ; Chollet, Gille, Schmid, Walther, & Piccinali, ; Oliveira et al, ; Pineli et al, ). However, children are the population most at risk for excessing recommended sugar intakes as they have been reported to have a heightened preference for sweetness compared to adults (Desor & Beauchamp, ; Zandstra & De Graaf, ).…”

Hydrocolloid composites – their contribution to physical and oral perception of dairy products

“…No work has been reported on its tribological properties with hydrocolloids addition and milk composition changes, which is more related to asperity or graininess feeling during consumption that cocoa powder provides. Many attempts have been made to assess the acceptability of chocolate-flavored products through Quantitative Descriptive Analysis (QDA) Oliveira, et al, 2016), but the QDA does not reveal the evolution of sensory attributes over time. Temporal Dominance of Sensations (TDS) is a new sensory technique that allows panelists to evaluate the dynamic sensory perceptions during oral processing.…”