A multidimensional sensory approach to natural sweeteners and prebiotic fiber for replacing added sugar in yogurt
DOI:
https://doi.org/10.5327/fst.554Palavras-chave:
magnitude test, time-intensity, check-all-that-apply, consumer acceptanceResumo
Strategies to reduce sugar consumption are still necessary, given that, in populous countries such as Brazil, the consumption of added sugar remains high. Excessive sucrose consumption is associated with the increasing prevalence of diseases, prompting the food industry and public health sectors to explore strategies such as the use of sweeteners and other ingredients to reduce or replace sucrose. This study aimed to determine the equivalence and sweetness potency of natural sucrose substitutes (fructooligosaccharides, stevia, xylitol, and isomaltulose) in yogurts, analyze their temporal sweetness behavior, characterize their sensory profile, and assess consumer acceptance. The equivalent concentrations for sucrose sweetness (5.10%) were stevia (0.0263%), fructooligosaccharides (23.88%), xylitol (6.10%), and isomaltulose (18.20%). Time-intensity analysis revealed that the samples exhibited a temporal sweetness profile very similar to sucrose, with fructooligosaccharides and isomaltulose showing the highest sweetness intensities. In the check-all-that-apply test, fructooligosaccharides and isomaltulose samples were primarily characterized by texture attributes and were positioned opposite to stevia and xylitol samples. Consumers preferred yogurts added with isomaltulose, fructooligosaccharides, and sucrose. Therefore, replacing sucrose with a prebiotic fiber and natural sweeteners in yogurts is a viable strategy, considering sensory characteristics and consumer acceptability.
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