Identifying ideal product composition of chocolate‐flavored milk using preference mapping

The World Health Organization (WHO) recommends cutting down added sugar in processed foods and beverages. There is a growing concern for increased calorie intake from added sugar in flavored milk. To understand how to effectively reduce added sugar in flavored milk, the influence of other nutritiona...

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Bibliographic Details
Published in:Journal of food science 2021-07, Vol.86 (7), p.3205-3218
Main Authors: Mahato, Dipendra Kumar, Oliver, Penelope, Keast, Russell, Liem, Djin Gie, Russell, Catherine Georgina, Mohebbi, Mohammadreza, Cicerale, Sara, Mahmud, MM Chayan, Gamlath, Shirani
Format: Article
Language:English
Subjects:
Beverages
Chocolate
chocolate milk
Cluster analysis
consumer acceptance
Consumers
Evaluation
Flavor
Food processing
Mapping
Milk
preference mapping
Principal components analysis
Processed foods
Protein composition
Proteins
Salts
sensory analysis
Sensory evaluation
Sensory perception
Sugar
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Summary:The World Health Organization (WHO) recommends cutting down added sugar in processed foods and beverages. There is a growing concern for increased calorie intake from added sugar in flavored milk. To understand how to effectively reduce added sugar in flavored milk, the influence of other nutritional components such as percentage of fat, protein, and salt need to be accounted for as they are the determinants for color, flavor and mouthfeel attributes that ultimately influence consumer liking. Therefore, this study aims to identify the ideal product composition of commercial chocolate flavored milk samples and to link the existing variations to consumers’ liking data using External Preference Mapping (EPM). Thirty‐four commercial chocolate milk samples systematically varying in compositional profile (sugar, fat, protein, salt, stabilizer and sweetener) were analysed by Principal Component Analysis (PCA) with a subset of 10 chocolate milk samples varying in product composition (fat, protein, salt and sugar) selected for consumer evaluation. Consumers (n = 235) evaluated these 10 chocolate milk samples for overall liking using a 9‐point hedonic scale. Significant differences (p 
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.15817