Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink
Article publication date: 10 May 2022
Issue publication date: 2 January 2023
Prevention of chronic diseases by means of dietary modification can be achieved by consuming healthier foods with lower sugar content. However, reducing sugar content causes significant impact on the sensory quality and consumers’ acceptance towards local healthy products. This study aims to evaluate the effects of cross-modal interactions of Aroma-Taste-Texture (ATT) in yoghurt drink.
Fifteen sugar reduced yoghurt drinks [S, sugar percentage (0%, 2%, 4%); T, stevia dosage (0%, 0.01%, 0.02%); P, pectin dosage (0%, 0.3%, 0.6%)] based on ATT were evaluated by 300 consumer panellists on aroma, taste, texture and overall acceptability on a nine-point hedonic scale while sweetness intensity was measured using a seven-point just-about-right (JAR) scale. Interactions between ATT were determined.
Significant interaction was found between sugar and stevia, with F14 (4S0.02T0P) rated as sweeter than F4 (0S0.02T0P) (p = 0.003) and higher overall liking score than F11 (4S0T0P) (p = 0.001). Similarly, significant interaction was found between sugar and pectin, with F2 (0S0T0.6P) rated as significantly lower overall liking score and less sweet than F1 (0S0T0P) (p = 0.0001). Likewise, significant interaction was found between stevia and pectin, with F2 (0S0T0.6P) rated as significantly lower overall liking score and less sweet than F1 (0S0T0P) (p = 0.0001). Overall, F5 (0S0.02T0.6P) scored highest in overall liking and closest to the ideal sweetness (JAR = 4) indicating the possibility to apply 100% sugar replacement.
Application from the present study could be great potential solution in developing healthier range products while meeting consumer preference. The present study concluded that interactions of ATT of yoghurt drink will induce desirable changes in sensory and sweetness perception.
This work was supported by Taylor’s University through its TAYLOR’S RESEARCH SCHOLARSHIP Programme and Taylor's Research Grant Scheme (TRGS/MFS/1/2017/SBS/005). Stevia Viatech TS7000 and Unipectine AYD 2420 were generously provided by Cargill Malaysia (Kuala Lumpur, Malaysia). Orafti HSI was kindly supplied by DPO Malaysia (Kuala Lumpur, Malaysia).
Conflict of interest: The authors confirm that they have no conflicts of interest with respect to the work described in this manuscript.
Thun, Y.J., Yan, S.W., Tan, C.P., Teoh, W.X. and Gan, X.Y. (2023), "Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink", Nutrition & Food Science, Vol. 53 No. 1, pp. 162-177. https://doi.org/10.1108/NFS-02-2022-0051
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