Effect of the milk-based ash-protein ratio on the quality and acceptance of chocolate with a reduced sugar content

Aaltonen, Terhi; Kytö, Elina; Ylisjunttila-Huusko, Sanna; Outinen, Marko

doi:10.1016/j.idairyj.2020.104663

Cited by 6 publications

(2 citation statements)

References 19 publications

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“…According to Kistler, Pridal, Bourcet, and Denkel (2020), it is possible to adapt the spatial and textural properties of products to modulate the sensory perception of taste, and sucrose and salt concentrations have already been successfully reduced to decrease, maintain or increase the intensity of sweetness and saltiness, respectively. Aaltonen, Kytö, Ylisjunttila‐Huusko, and Outinen (2020) and Bertelsen et al (2020) also highlighted the improved acceptance of reduced sugar products when textural improvements were made to the products. Mosca, van de Velde, Bult, van Boekel, and Stieger (2012) highlighted that the perception of sweetness can be increased by modulating the structural properties of food matrices since the firmness and homogeneous or heterogeneous distribution of sugar in the obtained gel promote a combined effect of texture and spatial distribution of sucrose that can generate healthier products with lower sugar contents.…”

Section: Discussionmentioning

confidence: 98%

Low‐sugar strawberry yogurt: Hedonic thresholds and expectations

Souza

Pinto

Nascimento

et al. 2021

Journal of Sensory Studies

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Sugar reductions in processed foods can impact a product's sensory aspects and lead to financial losses for the companies that produce them. The aim of the present study was to determine sucrose levels in strawberry yogurt production that would not compromise acceptance (compromised acceptance threshold [CAT]) or result in sensory rejection (hedonic rejection threshold [HRT]). Second, the consumers' expectations were assessed by comparing sensory acceptability of the samples in blind and informed tests to verify the impact of reduced sugar content information on consumer perceptions. The ideal sweetness level of the sampled products was also evaluated. Finally, reduced sugar samples were evaluated with regards to meeting the new national requirements for reduced sucrose yogurts. Samples with a 9.13% sucrose concentration CAT and a 6.36% HRT were obtained when using the hedonic threshold methodology (HTM), from a control sample containing 10.64% sucrose. Over 14% of the sucrose in yogurt can be reduced without altering sensory acceptance, but a 40% or greater reduction in sucrose content may lead to sensory rejection of strawberry yogurt. The present study demonstrated that reductions which meet the required Brazilian standards can be made without affecting sensory acceptance. Practical Applications This was the first study to use the HTM to study sucrose reduction in dairy products. The results presented herein could have an important impact on industry, public policy makers, and consumers and may help dairy manufacturers meet established sugar reduction goals without affecting sensory acceptance. The effects are an important contribution to food science even when there are no sugar reduction requirements in play. Companies that have tested the impact of sugar reduction and studied how much sugar can be appropriately removed will be ahead of their competitors when these dietary requirements are implemented.

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Section: Discussionmentioning

confidence: 98%

Low‐sugar strawberry yogurt: Hedonic thresholds and expectations

Souza

Pinto

Nascimento

et al. 2021

Journal of Sensory Studies

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“…Currently, one of the priority socio-economic tasks is to develop and expand the line of functional products that will be products of daily demand and will have a positive impact on the human body if constantly consumed as part of the diet [3].…”

Section: Introductionmentioning

confidence: 99%

Study of starter cultures in biotechnology of medical and preventive nutrition products

2020

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The article presents the results of research on the quality of Lavitol – B premix in accordance with the requirements of regulatory and technical documentation, two versions of starter cultures with different strain ratios of cultures and their impact on the quality of fermented milk products for preventive nutrition. During the research, the quality and safety indicators of the Lavitol-b premix were studied. The data on the effect of form and ratios of starter cultures on the fermentation process and increase of biomass of lactic acid microorganisms and bifidobacteria, it was found titratable acidity of samples and duration of ripening. The carbohydrate composition of the obtained samples of fermented milk products was studied.

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