External preference map to evaluate the acceptance of light and diet yogurt preparedusingnatural sweeteners

Abstract

Owing to the high demand for healthier foods, the food industry has been marketing diet and light yogurts. The present study aimed to sensorially evaluate yogurts prepared using natural sweeteners through a simple centroid mixture design with three repetitions at the central point using the preference map methodology. Different formulations were processed using stevia, xylitol, and sucrose in delimited proportions based on the sweetness of the sweetener. A team of tasters was recruited to survey the sensory attributes of the formulations using the check-all-that-apply (CATA) methodology. A product acceptance analysis was also conducted in which 50 consumers evaluated the formulations using a 9-point hedonic scale. After assessing the acceptance, consumers completed the CATA questionnaire. Internal and external preference maps were built using the obtained results. We found high acceptance means (xylitol:stevia:sugar)for F7 (1.0:0:0), F1 (0.5:0:0), and F2 (0:0.5:0.5), which were characterized by a sweet taste, creamy texture, strawberry flavor, fermented milk flavor, and light pink appearance. Formulations with the lowest scores were F6 (0:1.0:0), F3 (0.33:0.33:0.33), and F4(0.5:0.5:0), which were characterized by a residual and bitter taste, astringent sensation, and inconsistent texture.

Effect of sweeteners and storage on compositional and sensory properties of blackberry jams

“…hues closer to black. A remarkable consistency was obtained between the evaluation of the panel for the hue (black-dark red scale) and the results obtained by colorimetry for a* values: erythritol was found to show the most intense red colour, which is reportedly one of the most important attributes, significantly determining consumer preference [47]. On the other hand, Table 3 Significant differences between physicochemical and sensory attributes as calculated by repeated measures ANOVA regarding sweetening agent and storage time *pre-set reference values Mean ± standard deviation.…”

Influence of a prebiotic and natural sweeteners on the sensory profile of skyr yogurt with mango pulp

“…In a study with yogurt sweetened with natural sweeteners, Carvalho et al. (2018) also found that the sample sweetened with stevia was characterized by attributes such as bitter taste, residual flavor, and texture without consistency, being far from the others on the map of preference.…”

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

“…Probiotic products were most frequently evaluated, such as yogurt [46,48,49], fermented milk [51], and chocolate beverages [47]. Furthermore, other conventional products, such as yogurt [44,50,55] and dairy drink [57] formulation; yogurt [53] and milk chocolate [45] diet or light; fermented milk [52,56] and soy milk-based beverage [54] have been reported.…”

“…In this works, the authors use MDs for formulations of yogurt or fermented milk symbiotics, probiotics, or organic [46,49,51], with various applications. Such as investigate the influence of starter cultures mixtures for product development [48,55], evaluate the effects of different gums and their interactions on rheological, physicochemical, and sensory properties [44,47,52,56], formulate beverages with low/free sugar content [53,54], formulation of drinks with natural sweeteners [45], fortified with antioxidant [50], or for the formulation of low-cost milk drinks obtained from by-products [57].…”