title: Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis.
abstract: Milk consumption by Americans has not met the standards of the Dietary Guidelines for Americans. Chocolate milk can improve milk consumption, especially by children, due to its color and taste. However, the high sugar content of chocolate milk is a cause for concern about its healthfulness, resulting in its removal from some school lunch programs. It is important to reduce the sugar content of chocolate milk and still maintain acceptability among consumers. It is also important to investigate other natural alternatives to sweetening. The objectives of this study were to identify the different sweetness intensity perceptions of sucrose in water and various dairy matrices, to identify the acceptable reduction in sweet taste for chocolate milk for both young adults (19-35 yr) and children (5-13 yr), and to determine if lactose hydrolysis is a viable alternative. Threshold and power function studies were used to determine the benchmark concentration of sucrose in chocolate milk. The acceptability of sugar reduction from the benchmark concentration for both young adults and children and the acceptability of lactose hydrolyzed chocolate milk (4°C for 24 h) with added lactose for young adults were evaluated. Acceptability results demonstrated that sugar reduction in chocolate milk is possible for both young adults and children as long as it does not exceed a 30% reduction (from 205 mM). Lactose hydrolysis of added lactose was used to achieve the sweetness of sucrose in chocolate milk but required >7.5% (wt/vol) added lactose, which contributed undesirable calories, indicating that lactose hydrolysis may be more suitable for other dairy beverages that require less added sugar. The findings of this study demonstrate consumer acceptance of reduced-sugar chocolate milk and a possible way to use lactose hydrolysis in dairy beverages.
authors.affiliation: Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
authors.forename: X E
authors.initials: XE
authors.lastname: Li
authors.affiliation: Nouveau Centric Co. Ltd., Bangkok 10250, Thailand.
authors.forename: K
authors.initials: K
authors.lastname: Lopetcharat
authors.affiliation: Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
authors.forename: Y
authors.initials: Y
authors.lastname: Qiu
authors.affiliation: Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695. Electronic address: maryanne_drake@ncsu.edu.
authors.forename: M A
authors.initials: MA
authors.lastname: Drake
mesh_terms: D000293:Adolescent; D000328:Adult; D000818:Animals; D002099:Cacao; D002241:Carbohydrates / Q000032:analysis*; D002648:Child; D002675:Child, Preschool; D003116:Color; D003258:Consumer Behavior; D002149:Energy Intake; D005260:Female; D005504:Food Analysis; D005511:Food Handling; D006801:Humans; D006868:Hydrolysis; D007785:Lactose / Q000032:analysis*; D016014:Linear Models; D008297:Male; D008892:Milk; D010865:Pilot Projects; D013549:Sweetening Agents / Q000032:analysis*; D013649:Taste; D055697:Taste Perception; D055815:Young Adult
chemical_list: D002241:Carbohydrates; D013549:Sweetening Agents; D007785:Lactose
keywords: chocolate milk; lactose hydrolysis; power function; sugar reduction