Sensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and Inulin

• Published in: Nutrients 2020-02, Vol.12 (3), p.627
• Main Authors: Iriondo-DeHond, Maite, Iriondo-DeHond, Amaia, Herrera, Teresa, Fernández-Fernández, Adriana Maite, Sorzano, Carlos Oscar S, Miguel, Eugenio, Castillo, María Dolores Del
• Format: Article
• Language: English
• Subjects: Acceptance tests; Acidity; Adult; Appetite; Appetite Regulation; Body mass index; carbohydrate metabolism; Coffee; Coffee - chemistry; coffee byproduct; Coffee industry; coffee-cascara; Crossovers; Dairy industry; Dairy products; Dietary fiber; Ethics; Female; Food; Food quality; Food supply; Functional foods & nutraceuticals; gastrointestinal-tolerance; Humans; Ingredients; Inulin; Inulin - chemistry; Male; Milk; Nutrition; nutritional trial; organoleptic properties; Plant Extracts - chemistry; Product development; Satiation; Satiety; Sensory properties; Syneresis; Taste; Texture; Yogurt
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu12030627

The improvement of the nutritional quality of dairy foods has become a key strategy for reducing the risk of developing diet-related non-communicable diseases. In this context, we aimed to optimize the concentration of inulin in combination with 10 mg/mL of coffee-cascara extract in yogurt while considering their effect on appetite control, gastrointestinal wellbeing, and their effect on the sensory and technological properties of the product. For this purpose, we tested four coffee-cascara yogurt treatments in a blind cross-over nutritional trial with 45 healthy adults: a coffee-cascara yogurt without inulin (Y0) and coffee-cascara yogurts containing 3% (Y3), 7% (Y7), and 13% (Y13) of inulin. The ratings on sensory acceptance, satiety, gastrointestinal tolerance, and stool frequency were measured. Surveys were carried out digitally in each participant's cellphone. Yogurt pH, titratable acidity, syneresis, and instrumental texture were analyzed. Inulin addition increased the yogurt's firmness and consistency. Y13 achieved significantly higher overall acceptance, texture, and taste scores than Y0 ( ). Y3 presented similar gastrointestinal tolerance to Y0. However, 7% and 13% of inulin produced significant ( ) bloating and flatulence when compared to Y0. The appetite ratings were not significantly affected by the acute intake of the different yogurts. Overall, Y3 was identified as the formulation that maximized nutritional wellbeing, reaching a "source of fiber" nutritional claim, without compromising its technological and sensory properties.