Low‐sugar strawberry yogurt: Hedonic thresholds and expectations

• Published in: Journal of sensory studies 2021-06, Vol.36 (3), p.n/a
• Main Authors: Souza, Louise Bergamin Athayde, Pinto, Vinícius Rodrigues Arruda, Nascimento, Luis Gustavo Lima, Stephani, Rodrigo, Carvalho, Antonio Fernandes, Perrone, Ítalo Tuler
• Format: Article
• Language: English
• Subjects: Consumers; Dairy products; Diet; Food processing; Processed foods; Public policy; Sucrose; Sugar; Sweetness; Yogurt
• ISSN: 0887-8250; 1745-459X
• DOI: 10.1111/joss.12643

Sugar reductions in processed foods can impact a product's sensory aspects and lead to financial losses for the companies that produce them. The aim of the present study was to determine sucrose levels in strawberry yogurt production that would not compromise acceptance (compromised acceptance threshold [CAT]) or result in sensory rejection (hedonic rejection threshold [HRT]). Second, the consumers' expectations were assessed by comparing sensory acceptability of the samples in blind and informed tests to verify the impact of reduced sugar content information on consumer perceptions. The ideal sweetness level of the sampled products was also evaluated. Finally, reduced sugar samples were evaluated with regards to meeting the new national requirements for reduced sucrose yogurts. Samples with a 9.13% sucrose concentration CAT and a 6.36% HRT were obtained when using the hedonic threshold methodology (HTM), from a control sample containing 10.64% sucrose. Over 14% of the sucrose in yogurt can be reduced without altering sensory acceptance, but a 40% or greater reduction in sucrose content may lead to sensory rejection of strawberry yogurt. The present study demonstrated that reductions which meet the required Brazilian standards can be made without affecting sensory acceptance. Practical Applications This was the first study to use the HTM to study sucrose reduction in dairy products. The results presented herein could have an important impact on industry, public policy makers, and consumers and may help dairy manufacturers meet established sugar reduction goals without affecting sensory acceptance. The effects are an important contribution to food science even when there are no sugar reduction requirements in play. Companies that have tested the impact of sugar reduction and studied how much sugar can be appropriately removed will be ahead of their competitors when these dietary requirements are implemented.