Abstract
Sugar not only provides the desirable sweetness but its reduction can also alter the physico-chemical properties of foods. The objective of this study was to evaluate the effects of tagatose as a sugar substitute on selected physico-chemical properties and sensory acceptability of strawberry-flavored yogurts. Six yogurt samples with decreasing concentrations of sucrose (8.50 to 1.70 g/100 g) and increasing concentrations of tagatose (0.00 to 9.24 g/100 g) were evaluated. Physico-chemical tests (pH, lactic acid (%), °Brix, water-holding capacity (WHC), viscosity, and color) were conducted to examine the quality and shelf-life of yogurts during 28 days of storage at 4 °C. An acceptability test (n = 55) was conducted to evaluate the sensory characteristics of yogurts. Sucrose reductions by the replacement of up to 80% tagatose showed marginal effects on the selected physico-chemical properties; however, the loss of red color (a*) and increase in yellowness (b*) of the tagatose-substituted samples were significant. Strawberry yogurts with tagatose replacements had similar acceptability scores for all attributes. Sucrose reduction showed a positive effect on the purchase intent of the strawberry yogurts (an increase of 3–30%). These findings can be used to understand the effects of tagatose/sucrose formulations on the acceptability and physico-chemical properties of yogurts.
Highlights
Being overweight or obese due to the excessive consumption of unhealthy foods and the increasing adoption of a sedentary lifestyle are becoming a growing human health problem worldwide [1].Progressively, consumers are more concerned about the health-related implications of consuming high-calorie foods such as the occurrence of type 2 diabetes and cardiovascular diseases [2]
Sucrose reduction showed a positive effect on the purchase intent of the strawberry yogurts
Sucrose reductions by the replacement of up to 80% tagatose showed marginal effects on the acceptability and preference of the strawberry yogurts; the loss of red color (a* value) and the increase in yellowness (b* value) in the tagatose-substituted yogurts was significant
Summary
Being overweight or obese due to the excessive consumption of unhealthy foods and the increasing adoption of a sedentary lifestyle are becoming a growing human health problem worldwide [1].Progressively, consumers are more concerned about the health-related implications of consuming high-calorie foods such as the occurrence of type 2 diabetes and cardiovascular diseases [2]. Being overweight or obese due to the excessive consumption of unhealthy foods and the increasing adoption of a sedentary lifestyle are becoming a growing human health problem worldwide [1]. Consumers are looking for changes in their diets and lifestyles to avoid becoming overweight, which leads to the growing demand for healthy food products [3]. Within this context, the reduction of sugar consumption in the world population is a critical factor toward combating obesity [4]. Yogurt, which exhibits healthful and desirable sensory attributes, is increasingly being consumed worldwide [6,7]. Over the past few years, a great variety of yogurt flavors have been developed to
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