CONSUMER ACCEPTANCE AND PURCHASE INTENT OF A NOVEL LOW‐FAT SUGAR‐FREE SHERBET CONTAINING SOY PROTEIN
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ABSTRACT This research was designed to develop low‐fat sugar‐free frozen sherbet products containing an acceptable level of soy protein (SP) recommended by the Food and Drug Administration and to determine consumer sensory profile driving consumer acceptance and purchase intent. Four orange‐flavored sherbets were manufactured using four levels of SP isolate (6.0, 6.5, 7.5 and 7.9 g/serving) and evaluated by 140 consumers. Consumers evaluated each sample for acceptability of appearance/color, flavor, sweetness, sourness, texture/mouthfeel and overall liking. Consumers also evaluated overall acceptance and purchase intent of these products. All four formulations were overall different (multivariate analysis of variance, Pr > F = 0.0003). Appearance and sweetness were not used by the consumers to differentiate among the four sherbet formulations. Formulations with 7.9 g and 6.0 g SP were equally liked with the mean overall liking score of 5.60–5.66. Formulation with 6.0 g SP had the highest acceptance (65.0%) and purchase intent (55.7%) after consumers had been informed of soy health benefits. Specifically, overall liking and texture were identified as the two most critical attributes affecting overall acceptance and purchase intent of these products. PRACTICAL APPLICATIONS Consumer interest in healthy eating is increasing. Soy‐based products have moved into the marketplace and are becoming increasingly popular. Consumers tend to associate consuming soy with healthy eating habits. In this study, consumer acceptability of low‐fat sugar‐free sherbets containing soy protein (SP) was evaluated. Development of a frozen dessert with SP would give consumers another venue to satisfy consumer's eating desire and provide them with the health benefits of soy.Keywords:
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Sugars and other sweeteners contribute to the sweet taste of foods; exposure to this taste could alter appetite regulation and preferences for sweet products. Despite this, there is no widely accepted methodology for estimating overall diet sweetness. The objective of this study was to develop a methodology to estimate diet sweetness and describe diet sweetness in a cohort of Chilean infants. In order to estimate diet sweetness density, the sweetness intensity of foods was obtained from existing databases and from sensory evaluations in products with no available information and then linked to 24-h dietary recalls of infants at 12 and 36 months of age. Diet sweetness density was significantly and positively associated with total sugars and non-nutritive sweeteners intakes. The main food sources of sweetness at 12 months were fruits (27%) and beverages (19%). Sweetness density increased 40% between 12 and 36 months (from 1196 to 1673, p < 0.01), and sweetness density at both ages was significantly associated. At 36 months, beverages and dairy products were the main sources of sweetness (representing 32.2% and 28.6%, respectively). The methodology presented here to estimate the sweetness density of the diet could be useful for other studies to help elucidate different effects of exposure to high sweetness.
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Journal Article Solid-phase Synthesis and Structure–Taste Relationships of Analogs of the Sweet Protein Monellin Get access Masanori Kohmura, Masanori Kohmura Central Research Laboratories, Ajinomoto Co., Inc., 1–1 Suzuki-cho, Kawasaki-ku, Kawasaki 210, Japan Search for other works by this author on: Oxford Academic Google Scholar Noriki Nio, Noriki Nio Central Research Laboratories, Ajinomoto Co., Inc., 1–1 Suzuki-cho, Kawasaki-ku, Kawasaki 210, Japan Search for other works by this author on: Oxford Academic Google Scholar Yasuo Ariyoshi Yasuo Ariyoshi Central Research Laboratories, Ajinomoto Co., Inc., 1–1 Suzuki-cho, Kawasaki-ku, Kawasaki 210, Japan To whom correspondence should be addressed. Search for other works by this author on: Oxford Academic Google Scholar Bioscience, Biotechnology, and Biochemistry, Volume 58, Issue 8, 1 January 1994, Pages 1522–1524, https://doi.org/10.1271/bbb.58.1522 Published: 01 January 1994 Article history Published: 01 January 1994 Received: 01 February 1994
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The application of cross-modal interaction is a potential strategy to tackle the challenges related to poor sensory properties, such as thin mouthfeel, in plant-based yogurts. Thus, we aim to study the influence of aroma compounds possibly congruent with sweetness on the perceived sensory profile. Descriptive analysis and temporal dominance of sensations (n = 10 × 4) with a trained panel were conducted with and without a nose clip. One unflavored sample and samples flavored with either lemon or vanilla aromas were included (vanilla; 0.05%; 0.1%; lemon: 0.025%; 0.05%). Odor intensity, thick, sticky, and melting sensation, sweetness, and grain-like flavor were evaluated on an unstructured 10-cm line scale with anchors and reference samples. The results demonstrate how vanilla and lemon aromas suppressed grain-like flavor and enhanced odor intensity and sweetness. The following order was detected among samples in perceived sweetness intensity: unflavored < lemon < vanilla. The two sessions with and without nose clip differed statistically in sweetness, highlighting that the aromas impacted the perceived sweetness but not the mouthfeel in vanilla samples. The study suggests that congruent aromas could modify the perceived sweetness in plant-based yogurts; however, aroma or perceived sweetness does not impact the mouthfeel in plant-based yogurts. While the odor−taste interaction in such products is evident, the study highlights that aroma compounds alone do not modify mouthfeel.
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Tagatose is emerging as a very promising sugar substitute. In this study relative sweetness and sweetness characteristics of tagatose were evaluated and effect of concentration on these characteristics was also tested. The quality of sweetness was judged in terms of overall temporal profile of sweetener, any objectionable taste (bitterness, astringency, chemical-like sensations, etc.) and cooling effect. The relative sweetness and sweetness characteristics were tested through sensory evaluation by panel of experienced judges. The relative sweetness of tagatose was found 0.91. Sweetness characteristics of tagatose were found almost similar to that of the sucrose. The relative sweetness and sweetness characteristics of tagatose were not affected by change in its concentration in the range of 3.3 to 22.0%.
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Sugar is one of the key factors affecting sensory perception and consumers' acceptance towards healthy foods and beverages. This study aimed to determine the sensory characteristics of three sugar reduced yoghurt drinks [0S0.02T0.6P, 2S0.02T0.3P, 4S0.01T0.3P where S, sugar percentage (0%, 2%, 4%); T, stevia dosage (0.01%, 0.02%); P, pectin dosage (0.3%, 0.6%)] through Check-All-That-Apply (CATA) analysis, evaluated by 151 consumer panellists. Significant differences (p < 0.05) among samples were found in the frequency of use of all the attributes, except for texture of gummy (p = 0.194). Sugar reduction decreased the frequency of use of the terms sweet aroma, sweet taste, and very sweet and increased in the frequency of use of the terms milk aroma and barely sweet. Sample 0S0.02T0.6P with the highest overall liking score and close to the ideal sweetness, was described as viscous and milk aroma although this sample was measured as the lowest viscosity. It is possible to remove sugar from the yoghurt drink by applying stevia and pectin to improve the sweetness and mouthfeel, to create a sugar free version yoghurt drink towards healthier choice. The results of this study could potentially be applied as one of the sugar reduction strategies in healthier food product innovation.
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Sweetness and the pleasantness of sweetness of sucrose solutions and sweetened food conform to different functions. Sweetness rises with concentration, whereas pleasantness first rises and then decreases. The breakpoint appears to occur at a constant sweetness (that is, constant sensory) level.
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Sugar reduction in food and beverage products involves several challenges. Non-nutritive sweeteners may give unwanted off-flavors, while sugar-reduced products often lack mouthfeel. To overcome this, the addition of aroma to increase sweetness through cross-modal interactions, and the addition of hydrocolloids such as pectin to increase viscosity, have been suggested as strategies to aid sugar reduction. However, viscosity has been shown to decrease both taste and aroma intensities. An increase in viscosity may thereby affect the use of aromas as sweetness enhancers. Additionally, the effects of aromas and hydrocolloids on sweetness intensity and mouthfeel depend on the food matrix involved. The present study investigated cross-modal aroma-sweetness-viscosity interactions in two beverage matrices: water and apple nectar. The perceptual effects of vanilla aroma (0-1 mL/kg), sucrose (2.5%-7.5% w/w) and pectin (0%-0.3% w/w) were studied in both matrices. For each matrix, cross-modal interactions were analyzed with descriptive analysis using a trained sensory panel. The effect of vanilla aroma on sweetness intensity was found to be higher in apple nectar compared to in water. Furthermore, pectin affected neither taste, aroma, nor the cross-modal effects of aroma on taste in either of the matrices. These results indicate that pectin, in the studied range of concentrations, may be used to improve mouthfeel in sugar-reduced beverages, without compromising taste or aroma perception.
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ABSTRACT The responses of Australians and Japanese to the sweetness of 36 products from 6 food categories, namely beverages, biscuits, cereals, chocolates, fruit juices and jams were compared using ‘sweetness liking’, ‘sweetness strength’ and ‘sweetness just right’ scales. Similar responses were obtained for the two panels with jams and fruit juices, but considerable disagreement particularly as regards ‘sweetness liking’ occurred with beverages, biscuits and chocolates where there was evidence that familiarity with the products influenced sweetness responses. Where it was possible to compare the ‘sweetness strength’ of similar products from each country, e.g., strawberry jam, there were no obvious differences. The sweetness of products from both countries covered a wide range of levels, and liking for sweetness levels appeared to be dependent on the context of the product and familiarity with the product. Prediction of liking for the sweetness level of a particular product does not appear possible and it is clear that with a significant number of products from either country that modification of sweetness levels would be necessary for acceptance by the other culture.
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ABSTRACT Painter and Jewel sweet potatoes baked at oven temperatures of 150, 180, 200, and 230°C were judged for sensory qualities and were evaluated for resistance to pressure (softness) and content of sugars. Roots baked at 200 and 230°C were scored significantly higher for sweetness, mouthfeel, moistness, overall flavor, and over all quality; contained a greater percentage of reducing sugars; and were measured as softer than roots baked at 150 and 180°C. Painter roots were scored significantly higher for sweetness, mouthfeel, moistness, overall flavor, and overall quality than the Jewel variety. Positive correlations were observed between the concentration of reducing sugars, the resistance to pressure, and the sensory evaluation; and negative correlations were noted between the moisture content and the subjective measurements.
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