Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf‐life of strawberry‐flavored yogurts with reductions of sugar. (28th February 2020)

• Record Type: Journal Article
• Authors: Torrico, Damir D; Tam, Jennifer; Fuentes, Sigfredo; Gonzalez Viejo, Claudia; Dunshea, Frank R
• Is Part Of: Journal of the science of food and agriculture. Volume 100:Number 7(2020)
• Page Start: 3024
• Page End: 3035
• Publication Date: 2020-02-28
• Subjects: sugar reduction -- yogurt -- acceptability -- physicochemical; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.10333
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: There is an increasing demand for reduced‐sugar products due to the worldwide prevalence of obesity, diabetes, and cardiovascular diseases. The aim of this study was to evaluate the effects of sugar (sucrose) reductions on the acceptability, preference, and quality of strawberry‐flavored yogurts. A consumer rejection threshold test and an acceptability test ( N = 53) were conducted using six yogurt samples with decreasing concentrations of sugar (12–5/100 g). Additional physicochemical tests (pH, °Brix, water‐holding‐capacity, viscosity, and color) were conducted to examine the quality and shelf‐life of strawberry‐flavored yogurts with reductions of sucrose during 28 days of storage at 4 °C. RESULTS: Reduction of sucrose affected the acceptability and physicochemical characteristics of yogurts. The consumer rejection threshold showed that sucrose in strawberry‐flavored yogurts could be reduced to 5.25/100 g from an initial concentration of 12/100 g without affecting the preferences of consumers. The 71%‐sucrose (8.50/100 g of yogurt) was perceived as the most liked (6.27 using a nine‐point hedonic scale) and the most preferred (rank sum = 127.50) yogurt sample. For the physicochemical properties of yogurts, the viscosity (3263–5473 cP) decreased, and the color lightness (80.98–85.44) increased during 28 days of storage at 4 °C. CONCLUSION: Physicochemical properties and preferences were affected by the reduction of sugar. The consumer rejection threshold analysis showed that sucrose can be reduced to less than half of the initial concentration. These findings are useful to understand consumers' acceptability and shelf‐life of yogurts with reduced‐sugar formulations in the developing of new products. © 2020 Society of Chemical Industry