Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking

Pereira, Camila G.; Pereira, Dalva Muniz; Medeiros, Alessandra Cazelatto de; Hiramatsu, Erika Yumi; Ventura, Marcella Benetti; Bolini, Helena María André

doi:10.1016/j.lwt.2021.112054

Cited by 27 publications

(13 citation statements)

References 35 publications

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“…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 ].…”

Section: Resultsmentioning

confidence: 99%

“…Thus, the use of natural sweeteners represents a strategy for reducing sugar while maintaining the health appeal of products such as skyr yogurt. Skyr is a yogurt of Icelandic origin which is subjected to centrifugation and ultrafiltration processes, resulting in a full-bodied and creamier texture [ 9 ]. This product is commonly associated with healthiness since it is a concentrated yogurt and, for this reason, it’s composition has higher contents of some nutrients (such as protein).…”

Section: Introductionmentioning

confidence: 99%

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

Pereira

Medeiros

Ventura

et al. 2022

Foods

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The objective of this research was to evaluate the sensory expectation and buying intention of consumers from different Brazilian regions for skyr-type yogurt based on the colors and sweetener on its label. Ten images of skyr mango yogurt labels were created varying in color (orange, white, yellow, blue, and green) and sweetening agent (sucrose and natural sweeteners). Consumers (151 consumers) were asked to rate their expectation for the ideal of sweetness, healthiness, acceptance, and buying intention. Labels containing the information “sweetened with sucrose” had a higher percentage of expectation of sweeter than ideal. Label color and sweetening agent had a significant effect on the expectation of acceptance, with a higher percentage for yogurt sweetened with natural sweeteners. There were not statistical differences (p > 0.05) between the labels regarding expected healthiness. Results also showed that consumers had a low level of familiarity with skyr-type yogurts, but it is presented as a healthy yogurt alternative.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Pereira

Medeiros

Ventura

et al. 2022

Foods

Self Cite

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“…The purpose of study [16] was to investigate the technology of yogurt with a natural sweetener. The results demonstrated that adding stevia improves the texture and syneresis of natural yogurt.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Determination of optimal technological parameters of obtaining stevia extract in technology of sour dairy desserts

Belemets

Kuzmyk

Gryshchenko

et al. 2022

EEJET

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In order to determine the optimal technological parameters for obtaining stevia leaf sweet extract, the dependence of the extractives' yield on the temperature and extraction process duration was investigated. A mathematical model has been built that makes it possible to determine and predict the extraction process at different technological parameters in order to effectively obtain extractive substances. The expediency of using whey from the production of fermented milk cheese as an extractant for obtaining stevia extract has been substantiated. It was experimentally established and mathematically confirmed that the use of whey makes it possible to increase the yield of extractives by 12.1 %, as opposed to the use of an aqueous solution. In order to intensify the extraction process, it is proposed to use a rotary-pulse apparatus. It was found that the application of a rotary-pulse apparatus makes it possible to increase the yield of extractive substances from sweet grass by 0.1–0.4 % compared to maceration. The optimal technological parameters for obtaining stevia extract have been determined: hydro module, 1:15; extractant, whey; extraction temperature, 85±5 °С; process duration, 20–25 min. The use of graphic and mathematical modeling in the environments "Mathcad" and "Statistica" helped construct 3D-graphic models to illustrate the dependence of the degree of extraction of extractive substances from dry stevia leaves on the technological parameters for obtaining extracts. The improved technology of obtaining stevia leaf sweet extract will significantly expand the range of "healthy foods" through the partial or complete replacement of sugar. The production of such dietary products will have a social effect and economic attractiveness for food industry enterprises

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“…Furthermore, a growing body of evidence shows that eating yogurt has a variety of health benefits, including improving lactose digestion, stimulating the immune system, controlling body weight, relieving constipation, and lowering the risk of intestinal diseases such as inflammatory bowel disease and colon cancer [ 4 ]. Rising consumer awareness and the pursuit of healthy lifestyles have resulted in a remarkable increase in demand for innovative milk-based fermented products containing bioactive molecules and promising intrinsic health benefits in recent years, which has been accelerated by lifestyle changes and growing economic development [ 5 , 6 ]. Many studies have shown that adding different ingredients to yogurt (e.g., rice bran, hazelnut slurry, organic green banana flour, passion fruit peel powder, and fruit fibers) can boost lactic culture viability and improve physicochemical and organoleptic features [ 2 , 7 , 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat

Zhou

et al. 2022

Foods

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The incorporation of cereals in yogurt has recently gained increasing consumer approval, for its high nutritional value and health benefits, all over the world. Following this emerging trend, Tartary buckwheat (TB) was supplemented into yogurt as a natural functional ingredient in order to develop a yogurt with enhanced product characteristics and consumer acceptability. The impact of TB addition on physicochemical properties (pH, acidity, apparent viscosity, etc.) and the viability of lactic acid bacteria in yogurt was investigated. It is found that the TB introduction can reduce the pH, increase the acidity and apparent viscosity, and also greatly boost the bioactivities of yogurt. Response surface analysis demonstrated that yogurt with 8 g of TB, 10 g of sugar, and a fermentation duration of 5 h had the highest overall acceptability, and these cultural conditions were chosen as the best. Furthermore, the TB-added yogurt had not only a better sensory and aroma profile, but also good prospective health advantages when compared to regular yogurt. Our research shows that adding TB to yogurt has a significant positive impact on both overall quality and sensory characteristics, making a compelling case for using TB yogurt and developing new fermented dairy products.

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Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking

Cited by 27 publications

References 35 publications

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

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

Determination of optimal technological parameters of obtaining stevia extract in technology of sour dairy desserts

The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat

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