Sensory attributes of low‐fat strawberry yoghurt as influenced by honey from different floral sources,sucrose and high‐fructose corn sweetener

Low‐fat strawberry yoghurts were prepared with each of five alternative sweeteners: sucrose, high‐fructose corn syrup and honey from three different floral sources. A ninety‐nine‐member consumer panel evaluated the yoghurts for flavour, aroma, sweetness and overall acceptance. Degree of liking was scored by the panellists on a nine‐point hedonic scale. Panellists preferred sucrose‐sweetened yoghurts over those sweetened with high‐fructose corn syrup and honey (P < 0.05). Among the honey‐sweetened yoghurts, sage honey was the most liked (P < 0.05), followed by alfalfa‐ and sourwood‐sweetened yoghurts.