Abstract

IntroductionMorocco has recently developed a plan of reducing sugar consumption to reinforce prevention of non-communicable diseases and to contribute to the achievement of global voluntary targets for non-communicable diseases set by ICN2 by 2025. The objective of the present study was to assess acceptance of yogurts with different percentage reduction of sugar by the Moroccan population.MethodsA total of 201 participants (age > 15 y.) were recruited to determine the level of sugar reduction in yogurt. Sucrose was added to a plain yoghurt in the following different concentrations 166.5; 149.8; 133.2; 116.5; 99; 83.2 mM/l, corresponding to the reduction of sugar of 0%, -10%, -20%, -30%, -40% and -50%, respectively, compared available yogurt in local market. Overall, the acceptability scores of the different yoghurts were based on liking, “Just About Right” (JAR) and purchase intent scales was used to score the different yoghurts.ResultsYogurts containing -20% and -30% added sugar were highly accepted by 81% and 74% of respondents. Based on JAR score, yoghurt with 20% (133.2mM/l) and 30% (116.5 mM/l) reduction were considered as “Just about right” by 42.7% and 44.3% respectively. Best average score of purchase intent was obtained for sucrose concentration of 149.8 mM/l. 35.8% and 40.3% for yoghurt with sucrose concentration of 133.2 mM/l and 116.5 mM/l respectively.ConclusionThe finding from this study indicated that yogurts containing -20% and -30% added sugar were most accepted by respondents. Advocacy before dairy industry to have them commit towards sugar reduction in yogurt is needed, in order to help achieving the national sugar reduction strategy in Morocco.

Highlights

  • Morocco has recently developed a plan of reducing sugar consumption to reinforce prevention of non-communicable diseases and to contribute to the achievement of global voluntary targets for non-communicable diseases set by ICN2 by 2025

  • Sucrose was added to a plain yoghurt in the following different concentrations 166.5; 149.8; 133.2; 116.5; 99; 83.2 mM/l, which corresponded to the reduction of sugar to obtain different sweetness levels corresponding to a reduction of 0%, -10%, -20%, -30%, -40% and -50%, respectively

  • Participants scored highest liking taste (81%) for yoghurt with 133.2mM/l, which corresponds to -20% reduction of added sugar (p < 0.05)

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Summary

Introduction

Morocco has recently developed a plan of reducing sugar consumption to reinforce prevention of non-communicable diseases and to contribute to the achievement of global voluntary targets for non-communicable diseases set by ICN2 by 2025. Morocco has recently developed a plan of reducing sugar consumption in order to reinforce prevention of non-communicable diseases This action has been taken to contribute to the achievement of global voluntary targets for non-communicable diseases set by the Second International Conference on Nutrition ICN2 by 2025 [1]. Such a change in food processing poses a major challenge as products need to be reformulated with less sugar while maintaining acceptance and attractiveness by consumers With this regard, various studies reported that consumers, including children, adults as well as the elderly, preferred food with high content in sucrose [4,5,6]. The objective of the present study was to assess acceptance of yogurts with different percentage reduction of sugar among Moroccan population using taste, "Just About Right" (JAR) and purchase scales, being the currently available yogurt in local market as a reference

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