Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage

Abstract

The introduction of new products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and “light” products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal sucrose concentration and the sweetness equivalence and sweetening power of different sweeteners: Neotame (NutraSweet Corp., Chicago, IL), aspartame, neosucralose, sucralose, and stevia (95% rebaudioside A), with sucrose as reference, in a chocolate milk beverage using a just-about-right (JAR) scale and magnitude estimation. Increasing temperature of consumption had an inverse effect on the ideal sucrose concentration in whole milk beverages, whereas no difference was noted in beverages made skim milk. In addition, a decrease in sweetening power was observed for all of the sweeteners analyzed considering the same conditions. The findings suggest that different optimal conditions exist for consumption of chocolate milk beverage related to sweetness perception, which depends on the fat level of milk used in the formulation. This information can be used by researchers and dairy processors when developing chocolate milk beverage formulations.

Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

“…Sugar in dairy products is not only responsible for sweetness; it also contributes to thickness, creaminess and moisture retention (Koivistoinen & Hyvönen, 1985). Consumers' perception of dairy products such as yogurt, milk desserts and chocolate-flavored milk is strongly influenced by sweetness and texture (Ares, Barreiro, Deliza, Giménez, & Gámbaro, 2010;Ares, Giménez, Barreiro, & Gámbaro, 2010;Chollet, Gille, Schmid, Walther, & Piccinali, 2013;Grygorczyk, Lesschaeve, Corredig, & Duizer, 2013;Paixão, Rodrigues, Esmerino, Cruz, & Bolini, 2014;Popa & Ustunol, 2011), which poses limitations for the implementation of sugar reduction strategies.…”

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

“…An hedonic nine-point structured scale was used (1-I dislike extremely; 5 -I neither like nor dislike; 9 -I like extremely) (Paixão et al, 2014). The purchase intent was also assessed using a five-point scale (1-I certainly would not buy it; 3-I might buy it/I might not buy it; 5-I certainly would buy it) (International Organization for Standardization, 2014).…”

Sweeteners in Diet Chocolate Ice Cream: Penalty Analysis and Acceptance Evaluation

“…This fact could be explained by the synergistic effect of sucralose, neotame and potassium acessulfame. Other works have already reported this effect with blend sweeteners on food and beverages (Paixão et al, 2014, Rodrigues et al, 2015.…”

“…This occurs because sweeteners have particular characteristics in different kinds of foods and beverages and may promote undesirable effects, like taste changes, as residual taste (Cadena & Bolini 2012;Paixão et al, 2014).…”