Journal article

Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf-life of strawberry-flavored yogurts with reductions of sugar

Damir D Torrico, Jennifer Tam, Sigfredo Fuentes, Claudia Gonzalez Viejo, Frank R Dunshea

Journal of the Science of Food and Agriculture | WILEY | Published : 2020

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 stora..

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Grants

Awarded by University of Melbourne, Australia


Awarded by Australian Government through the Australian Research Council


Funding Acknowledgements

This research was funded partially by the 2017 Early Career Researcher Grant Scheme from the University of Melbourne, Australia (603403), and the Australian Government through the Australian Research Council. IH120100053 'Unlocking the Food Value Chain: Australian industry transformation for ASEAN markets.'