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

Abstract

Skyr yogurts have been gaining prominence because of their different sensory characteristics. Due to their healthy appeal, the use of natural sweeteners to replace sucrose in this type of yogurt can be an alternative for incorporating a sweet taste, in addition to increasing the functionality of the product through the incorporation of prebiotics. This study aimed to determine whether the addition of fructooligosaccharide (FOS), sucrose, stevia, and thaumatin affects the sensory profile of the skyr yogurt with mango pulp and its acceptance in two Brazilian regions. Eight formulations of skyr with mango pulp were developed. The compositional parameters evaluated were moisture, protein, lipids, ash, and carbohydrate. The tests performed were ideal sweetness and mango flavor, sweetness equivalence for each sweetener used, Quantitative Descriptive Analysis (QDA), and consumer testing in the Southeast and Northeast regions of Brazil. In general, the addition of FOS did not impact the characteristics of the formulated skyr yogurt. The type of sweetener had an impact on the sensory profile and acceptance of the skyr yogurt, affected characteristics such as mango flavor, sweet taste, sweet aftertaste, bitter taste, bitter aftertaste, and metallic flavor. The results of the affective test demonstrated that, for consumers in the Southeast, mango flavor is a positive attribute in this yogurt, and for Northeastern consumers, in addition to mango flavor, sweetness must also be taken into consideration. Practical Application This study may be useful for the dairy industry because in the literature, there is still a lack of sensory studies of skyr yogurt, especially when sucrose substitutes are used. The results of the consumer test in this work reinforce the importance of studies related to consumer preferences with cultural differences.

Do the Colors of the Label and the Sweetening Agent Information Influence the Sensory Expectations Consumer? A Case Study with Skyr-Type Yogurt

“…The main characteristics of concentrated yogurts are their creamy texture and high protein content, which boosted sales of this type of yogurt, especially among consumers concerned about health and a diet rich in protein. This category in Brazil is mainly represented by Greek yogurt, which makes it better known, but interest in skyr yogurt has been increasing [ 34 ].…”

“…In this study, consumer preference expectations for skyr yogurt labels containing sweeteners were higher than for those with sucrose. However, sensory tests with skyr yogurt formulations sweetened with stevia, thaumatin, and sucrose revealed that formulations sweetened with the natural sweetener stevia were less preferred compared to yogurts sweetened with sucrose [ 9 , 34 ].…”

Physicochemical, microbial, and sensory characteristics of yogurt with Persian shallot (Allium hirtifolium Boiss) and probiotic bacteria

“…In recent years, many scientists have incorporated probiotic and plant‐derived prebiotics into dairy products, especially in yogurt (Aliza Sigdel et al., 2018 ; Azizkhani & Tooryan, 2016 ; Fathy et al., 2022 ; Fazilah et al., 2018 ; Hashemi & Hosseini, 2021 ; Khalid et al., 2022 ; Pereira et al., 2021 ; Ranadheera et al., 2012 ; Sánchez‐Vega, 2013 ; Sohrabpour et al., 2021 ; Turgut & Cakmakci, 2018 ).…”

“…In recent years, many scientists have incorporated probiotic and plant-derived prebiotics into dairy products, especially in yogurt (Aliza Sigdel et al, 2018;Azizkhani & Tooryan, 2016;Fathy et al, 2022;Fazilah et al, 2018;Hashemi & Hosseini, 2021;Khalid et al, 2022;Pereira et al, 2021;Ranadheera et al, 2012;Sánchez-Vega, 2013;Sohrabpour et al, 2021;Turgut & Cakmakci, 2018). Shallots, for example, added to a variety of foods such as salads, pickles, and different sauces (Harris et al, 2001) are also added to yogurt in some eastern countries.…”

Mango flavor prebiotic skyr yogurt sweetened natural sweeteners

“…In order to verify whether cultural diversification could interfere with the sensory profile and acceptance of formulated yogurts, sensory analyzes were conducted in two Campus). These cities were selected based on availability and differences in relation to consumption, climate, and socioeconomic and cultural aspects (Pereira et al, 2021). 240 consumers participated in the tests (120 in each city) aged between 18 and 60 years, 65%…”