Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber |
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Authors: | Karin Hoppert Susann Zahn Luise Jänecke Robert Mai Stefan Hoffmann Harald Rohm |
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Affiliation: | 1. Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, Bergstrasse 120, 01069 Dresden, Germany;2. Institute of Business Administration and Marketing, Technische Universität Dresden, 01069 Dresden, Germany |
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Abstract: | Reduction of energy in foods by eliminating sugar, combined with an increase in fiber, frequently results in products with sensory characteristics that cannot be compared with standard counterparts. This study analyzed the response of young educated consumers (n = 704) on standard or reduced-sugar vanilla yogurt enriched with inulin or with inulin combined with a grain mixture, a milled mixture of flakes, or a combination of grains and milled flakes. On a nine-point hedonic scale, mean acceptance was 6.4 and 6.8 for yogurt with 112 g kg?1 and 160 g kg?1 sugar, respectively. It was concluded from acceptance data and from results obtained by just-about-right rating that adapting the flavoring concentration might be an appropriate tool to mask sugar reduction. In yogurt with visible fiber, it is mainly the size of incorporated fiber that should be considered in product optimization. In these products, sugar content significantly affects acceptance. |
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