Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar

Claudia Regina S Amaral,Edgar Nascimento,Nagela Farias M Picanço,Luciane Yuri Yoshiara,Priscila Becker Siqueira,Rozilaine A P Gomes De Faria

doi:10.5539/jfr.v9n2p7

Abstract

This study aimed to evaluate the effect of sucralose added in Greek Yogurt flavored with araticum (Annona crassiflora) and mangaba (Hancornia speciosa) through sensory characterization. The Greek yogurt was prepared with skimmed milk, inoculated starter cultures, filtered and it was supplemented with the appropriate amount of sucralose, added sweetened and pasteurized fruit pulp (araticum or mangaba). The total phenolic compounds and texture were performed and sensory analyses were carried out by Quantitative descriptive analysis (QDA) and acceptance test in storage for 7 and 28 days. The QDA results showed that the main attributes were color, lightness, creaminess, presence of particles, fullness, and aroma. Eighty percent and 85% of the panelists were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after 7 days of storage, respectively. Additionally, 71% and 77% were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after storage for 28 days at 4&ordm;C, respectively. The sensory profile and acceptance test results of the Greek yogurts developed indicated no perceptions caused by adding sucralose to the yogurt after storage for different times. The highest concentration of phenolic compounds in the araticum Greek yogurt was perceived by the panelists in aroma and flavor attributes. Changing sucrose to sucralose was not imperceptible under the storage and consumption conditions.

Highlights

The growing awareness of the risks for developing diseases such as obesity and diabetes, which are associated with the consumption of diets rich in fats and sugars, has generated discussions regarding the popularity of Greek yogurt, propelling the demand for versions with a reduction, elimination, and or substitution of these components (Jaoude et al, 2010)
This study aimed to evaluate the effect of sucralose added in Greek Yogurt flavored with araticum (Annona crassiflora) and mangaba (Hancornia speciosa) through sensory characterization
The values of total phenolic compounds were consistent with the expected values, given that the concentration of the fruit pulp added to the yogurt was only 5% and that mangaba pulp contains on average 935 mg gallic acid equivalent (GAE)/100g (Rufino et al, 2010) and that araticum pulp contains at least 260.5 mg GAE/100g (Damiani et al, 2011)

Summary

Introduction

The growing awareness of the risks for developing diseases such as obesity and diabetes, which are associated with the consumption of diets rich in fats and sugars, has generated discussions regarding the popularity of Greek yogurt, propelling the demand for versions with a reduction, elimination, and or substitution of these components (Jaoude et al, 2010). Substituting sucrose with a sweetener conditioned to meet the sensory-characteristic requirements of the products prepared, which must be indistinguishable to products elaborated with sucrose, is the most important condition for guaranteeing the acceptability of the product. Methods such as magnitude estimation and graphical representation of the data using Steven’s power function are used to estimate the sugar content (Cardoso & Bolini, 2007; Moraes & Bolini, 2010; Souza et al, 2011; De Souza et al, 2013; Esmerino et al, 2013). The acceptance test is the main quantitative affective test used to evaluate the responses of a large number of consumers to a series of questions, aimed at identifying the overall acceptance level of a product, determining sensory factors affecting consumer preferences, or measuring http://jfr.ccsenet.org

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