Sensory characteristic of sugar reduced yoghurt drink based on check-all-that-apply

Abstract

Sugar is one of the key factors affecting sensory perception and consumers’ acceptance towards healthy foods and beverages. This study aimed to determine the sensory characteristics of three sugar reduced yoghurt drinks [0S0.02T0.6P, 2S0.02T0.3P, 4S0.01T0.3P where S, sugar percentage (0%, 2%, 4%); T, stevia dosage (0.01%, 0.02%); P, pectin dosage (0.3%, 0.6%)] through Check-All-That-Apply (CATA) analysis, evaluated by 151 consumer panellists. Significant differences (p < 0.05) among samples were found in the frequency of use of all the attributes, except for texture of gummy (p = 0.194). Sugar reduction decreased the frequency of use of the terms sweet aroma, sweet taste, and very sweet and increased in the frequency of use of the terms milk aroma and barely sweet. Sample 0S0.02T0.6P with the highest overall liking score and close to the ideal sweetness, was described as viscous and milk aroma although this sample was measured as the lowest viscosity. It is possible to remove sugar from the yoghurt drink by applying stevia and pectin to improve the sweetness and mouthfeel, to create a sugar free version yoghurt drink towards healthier choice. The results of this study could potentially be applied as one of the sugar reduction strategies in healthier food product innovation.

Keywords

• Check-All-That-Apply
• Cross-modal interaction
• Yoghurt drink
• Sugar reduction
• Sensory evaluation
• Sensory characteristic