Can a yoghurt drink with no added sugar be liked more than versions containing sugar?

Details

Sugar is one of the key factors affecting sensory perception and consumers’ acceptance of healthy foods and beverages.

This study aimed to determine the sensory characteristics of three sugar-reduced yoghurt drinks through Check-All-That-Apply (CATA) analysis, evaluated by 151 consumer panellists. The formulations were 0S0.02T0.6P, 2S0.02T0.3P and 4S0.01T0.3P, where S denotes sugar percentage, T stevia dosage and P pectin dosage. These contained, respectively, 0% sugar, 0.02% stevia and 0.6% pectin; 2% sugar, 0.02% stevia and 0.3% pectin; and 4% sugar, 0.01% stevia and 0.3% pectin.

The frequency with which panellists selected each attribute differed significantly among samples (p < 0.05), except for gummy texture (p = 0.194).

Sugar reduction decreased how often panellists selected “sweet aroma,” “sweet taste” and “very sweet,” while increasing selection of “milk aroma” and “barely sweet.”

Sample 0S0.02T0.6P had the highest overall liking score and was close to ideal sweetness. It was described as viscous and having a milk aroma, even though it had the lowest measured viscosity.

The researchers concluded that sugar could be removed from the yoghurt drink by using stevia and pectin to improve sweetness and mouthfeel, creating a sugar-free version as a healthier choice.

They suggested that these results could potentially be applied as a sugar-reduction strategy in healthier food product innovation.