Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat

P.G.I Dias,J.W.A Sajiwani,R.M.U.S.K Rathnayaka

doi:10.1016/j.heliyon.2020.e04328

Abstract

The objective of this study was to determine the effect of different milk fat (MF, 0%, 1.5%, 3.3% (w/w)) or added sugar (AS, 0%, 3.5%, 7% (w/w)) levels on the sensory properties and consumer acceptability of probiotic set yogurts fermented by Streptococcus thermophilus, Bifidobacterium bifidum, and Lactobacillus delbrueckii subsp. bulgaricus. The experimental yoghurt samples were compared with a control containing AS, 7% and MF, 3.3%. A quantitative descriptive analysis was conducted using 12 semi-trained panelists to evaluate the sensory profile of yogurts by rating the intensity of sensory descriptors on a 10 unit scale. Consumer preferences was determined using a group untrained individuals (n = 31) by applying the hedonic test for preference. Sensory mapping and Principal Component Analysis (PCA) were conducted to obtain a comprehensive understanding of the consumer behavior. Partial Least Squares Regression (PLSR) was conducted to compare the sensory profiling, consumer preference and instrumental data. Descriptive data showed significant differences (p < 0.05) among the samples for 8 of the 15 attributes amalyzed, including flavor and texture parameters. PCA showed that more than 80% of consumers highly preferred the low-fat yogurt, basically due to its firmness. Overall, consumer preference decreases with the AS reduction. The sample containing zero sugar is the least preferred sample. The reduction of added sugar below 3.5% is a challenge in terms of retaining product quality.

Highlights

Food trends of the worlds’ population have been largely altered during the last two decades due to the alarming rates of noncommunicable diseases
Five yogurt samples were prepared in the Dairy Processing Laboratory, Department of Food Science and Technology, Sabaragamuwa University of Sri Lanka (Table 1)
Instrumental texture profile analysis showed a significant difference in five samples for texture parameters

Summary

Introduction

Food trends of the worlds’ population have been largely altered during the last two decades due to the alarming rates of noncommunicable diseases. Low/no fat, low/no added sugar and low/no-calorie are some popular claims under this functional food category (Sloan, 2018). Eliminating fat and/or added sugar from a food product is a challenge. They are responsible for adding calories and can act as a bulking agent, natural preservative, tenderizer, colorant, anticoagulant, and texture improver in foods (Alexander, 1998). Fat is associated with melting, crystallization, texture formation, aeration, heat transfer, lubrication, pleasant appearance, and flavor of the food (Devi and Khatkar, 2016)

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