Abstract
SummaryThis study aimed to evaluate the impact of the addition of prebiotics and natural sweeteners on the temporal profile of mango skyr yoghurts. Eight formulations were made with the addition (or not) of prebiotics (FOS) and different sweetening agents (sucrose, stevia, thaumatin and a blend of stevia/thaumatin). The time‐intensity (TI) and temporal dominance of sensations (TDS) analyses were performed with trained assessors (n = 12) and consumers (n = 60). The addition of prebiotics did not affect the temporal profile of the sucrose‐sweetened yoghurt. Thaumatin can be used as a natural sweetener in this type of yoghurt to reduce the perceived bitterness of stevia. The results revealed important data on the use of temporal methods and different panels, contributing to understand major dynamic sensory profile for concentrated yoghurts sweetened with natural sweeteners, especially skyr.
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