title: Acceptance of sugar reduction in flavored yogurt.
abstract: To investigate what level of sugar reduction is accepted in flavored yogurt, we conducted a hedonic test focusing on the degree of liking of the products and on optimal sweetness and aroma levels. For both flavorings (strawberry and coffee), consumers preferred yogurt containing 10% added sugar. However, yogurt containing 7% added sugar was also acceptable. On the just-about-right scale, yogurt containing 10% sugar was more often described as too sweet compared with yogurt containing 7% sugar. On the other hand, the sweetness and aroma intensity for yogurt containing 5% sugar was judged as too low. A second test was conducted to determine the effect of flavoring concentration on the acceptance of yogurt containing 7% sugar. Yogurts containing the highest concentrations of flavoring (11% strawberry, 0.75% coffee) were less appreciated. Additionally, the largest percentage of consumers perceived these yogurts as "not sweet enough." These results indicate that consumers would accept flavored yogurts with 7% added sugar instead of 10%, but 5% sugar would be too low. Additionally, an increase in flavor concentration is undesirable for yogurt containing 7% added sugar.
authors.affiliation: Agroscope Liebefeld-Posieux, Research Station ALP-Haras, CH-3003 Berne, Switzerland. magali.chollet@agroscope.admin.ch
authors.forename: M
authors.initials: M
authors.lastname: Chollet
authors.forename: D
authors.initials: D
authors.lastname: Gille
authors.forename: A
authors.initials: A
authors.lastname: Schmid
authors.forename: B
authors.initials: B
authors.lastname: Walther
authors.forename: P
authors.initials: P
authors.lastname: Piccinali
mesh_terms: D000293:Adolescent; D000328:Adult; D003258:Consumer Behavior; D005260:Female; D005421:Flavoring Agents / Q000032:analysis; D063427:Food Quality; D006801:Humans; D008297:Male; D008875:Middle Aged; D013395:Sucrose / Q000032:analysis; D015014:Yogurt / Q000032:analysis / Q000592:standards*; D055815:Young Adult
chemical_list: D005421:Flavoring Agents; D013395:Sucrose
keywords: acceptance; flavoring; sugar reduction; yogurt