A three-step sensory-based approach to maximize consumer acceptability for new low-sugar licorice-chocolate-flavored milk drink

Abstract

Licorice has many functional characteristics. The present study aimed to 1) develop a new flavored dairy beverage containing licorice extract powder (LEP) and cocoa powder (CP); 2) maximize the consumer acceptability of the beverage, using a three-step sensory-based approach, and 3) verify the physicochemical and microbial stability of the beverage during refrigerated storage. In the first step, 16 formulae containing four CP:LEP ratios (0.85:0.15, 0.70:0.30, 0.55:0.45, 0.40:0.60) and four sucrose levels (2, 4, 6, 8 g 100 g−1), and a control sample (chocolate milk), were evaluated by a liking test. Second, the three formulations that obtained the highest liking scores were assessed, using a preference ranking test. Third, a second liking test was performed on the significantly most preferred formulation (CP:LEP, 0.70:0.30; sucrose, 6 g 100 g−1) and three of its variants. Based on the sensory results, the milk drink was optimized at 0.65:0.35 CP:LEP and 5% sugar. During 14 days at 4 °C, the optimum drink formula showed no significant changes in acidity, pH and microbial growth and a significantly higher color and sedimentation stability than the control. Consequently, licorice showed promising potential to be used in the formulation of acceptable functional milk products, such as low-sugar flavored drinks.