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Cited by 140Sensory Analysis and Statistical MethodsProbiotics and Fermented FoodsFood Chemistry and Fat Analysis

The DOI matches its Crossref record; 57 of the 58 references it cites were found in a registry or an index.

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

Oliveira, Denize, Antúnez, Lucía, Giménez, Ana, Castura, John C., Deliza, Rosires, Ares, Gastón·2015·Food Research International
DOI 10.1016/j.foodres.2015.05.050
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Abstract

Reducing the sugar content of processed products has been claimed to be one of the most efficient strategies for decreasing sugar intake. The present work aimed at studying the influence of sugar reduction on the dynamic sensory profile and consumers' liking of probiotic chocolate-flavored milks using a novel temporal methodology, and to evaluate two alternatives (vanilla flavor and thaumatin) to attenuate the sensory changes caused by sugar reduction. Probiotic chocolate-flavored milks were formulated with different reductions in added sugar (0, 20, 40 and 60%). Vanilla flavor and thaumatin were added to the sugar-reduced samples at two concentrations. Samples were evaluated by trained assessors using Temporal check-all-that-apply (TCATA). Additionally, consumers evaluated the dynamic sensory profile of a subset of the samples using TCATA and indicated their overall liking using a 9-point hedonic scale. Results from the present work showed that the main effect of sugar reduction on the dynamic sensory profile of the probiotic chocolate-flavored milks was related to changes in sweetness, bitterness and thickness. A reduction in added sugar of 20% led to changes in sweetness intensity, which were perceived by both trained assessors and consumers. However, consumers' liking was not significantly affected by sugar reduction up to 40%. The addition of vanilla flavor at suprathreshold concentrations was not efficient in increasing sweetness perception in chocolate-flavored milks with the lowest sugar reduction percentage, suggesting that it may not be a feasible alternative for reducing sugar in this product category. These results suggest that in many situations sugar content of food products could be decreased without a relevant impact on consumers' sensory and hedonic perception.

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Metadata

Authors
Oliveira, D., Antúnez, L., Giménez, A., Castura, J. C., Deliza, R., & Ares, G.
Affiliations
  • Universidade Federal do Rio de Janeiro (BR)
  • Universidad de la República de Uruguay (UY)
  • Embrapa Agroindústria de Alimentos (BR)
Corresponding author
Ares, Gastón
ORCID
Venue
Food Research International
Publisher
Elsevier BV
Published
2015-09
Volume
75
Pages
148-156
ISSN
0963-9969 (ISSN-L)
DOI
10.1016/j.foodres.2015.05.050
OpenAlex
W803331712
Cited by
139
References
58
Citations by year
2026: 9 · 2025: 5 · 2024: 9 · 2023: 32 · 2022: 12 · 2021: 13 · 2020: 14 · 2019: 13 · 2018: 7 · 2017: 13 · 2016: 10 · 2015: 2
FWCI
14.28
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Food Research International (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • Comisión Sectorial de Investigación Científica
  • CAPES-Brasil
  • Conselho Nacional de Desenvolvimento Científico e Tecnológico
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
Keywords
sugar reduction, consumer liking, temporal check-all-that-apply, sweetness perception, bitterness, texture, vanilla flavor, thaumatin, artificial sweeteners

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