Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber

International Dairy Journal

Volumn 28, Issue 1, 2013, Pages 1-7

  Hoppert, Karin ^a   Zahn, Susann ^a   Jänecke, Luise ^a   Mai, Robert ^a   Hoffmann, Stefan ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

CONSUMER ACCEPTANCE; DIETARY FIBERS; IN-FIBER; MILLED MIXTURE; PRODUCT OPTIMIZATION; SENSORY CHARACTERISTICS; SUGAR CONTENT; SUGAR REDUCTION;

DAIRY PRODUCTS; FIBERS; POLYSACCHARIDES;

SUGARS;

EID: 84869200800     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.08.005     Document Type: Article

References (39)

1. Allgeyer L.C., Miller M.J., Lee S.Y. Drivers of liking for yogurt drinks with prebiotics and probiotics. Journal of Food Science 2010, 75:S212-S219.
2. Anonymous. (2012a). http://www.statista.com/statistics/184309/per-capita-consumption-of-yogurt-in-the-us-since-2000/.
3. Anonymous. (2012b). http://www.milchindustrie.de/de/milch/nachfrage/pro_kopf_verbrauch_konsummilch.html.
4. Ares G., Gimenez A., Gambaro A. Influence of nutritional knowledge on perceived healthiness and willingness to try functional foods. Appetite 2008, 51:663-668.
5. Barrantes E., Tamime A.Y., Sword A.M. Production of low-calorie yogurt using skim milk powder and fat-substitute. 4. Rheological properties. Milchwissenschaft 1994, 49:263-265.
6. Bayarri S., Carbonell I., Barrios E.X., Costell E. Impact of sensory differences on consumer acceptability of yogurt and yogurt-like products. International Dairy Journal 2011, 21:111-118.
7. Bower J.A., Boyd R. Effect of health concern and consumption patterns on measures of sweetness by hedonic and just-about-right scales. Journal of Sensory Studies 2003, 18:235-248.
8. Brennan C.S., Tudorica C.M. Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin. International Journal of Food Science and Technology 2008, 43:824-833.
9. Burseg K., Linforth R.S.T., Hort J., Taylor A.J. Flavor perception in biscuits: correlating sensory properties with composition, aroma release, and texture. Chemosensory Perception 2009, 2:70-78.
10. Dello Staffolo M.D., Bertola N., Martino M., Bevilaqua A. Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal 2004, 14:263-268.
11. EC Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Official Journal of the European Union 2006, L 404:9-25.
12. EFSA Scientific opinion on dietary reference values for carbohydrates and dietary fibre. EFSA Journal 2010, 10:1462.
13. Epler S., Chambers E., Kemp K.E. Hedonic scales are a better predictor than just-about-right scales of optimal sweetness in lemonade. Journal of Sensory Studies 1998, 13:191-197.
14. Figueroa-Gonzalez I., Quijano G., Ramirez G., Cruz-Guerrero A. Probiotics and prebiotics - perspectives and challenges. Journal of the Science of Food and Agriculture 2011, 91:1341-1348.
15. Franck A. Technological functionality of inulin and oligofructose. British Journal of Nutrition 2002, 87:287-291.
16. Gacula M., Mohan P., Faller J., Pollack J., Moskowitz H.R. Questionnaire practice: what happens when the JAR scale is placed between two "overall" acceptance scales?. Journal of Sensory Studies 2008, 23:136-147.
17. Granato D., Branco G.F., Cruz A.G., Fonseca Faria J.A., Shah N.P. Probiotic dairy products as functional foods. Comprehensive Reviews in Food Science and Food Safety 2010, 9:455-470.
18. Guggisberg D., Cuthbert-Steven J., Piccinali P., Bütikofer U., Eberhard P. Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition. International Dairy Journal 2009, 19:107-115.
19. Guven M., Yasar K., Hayaloglu O.B. The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture. International Journal of Dairy Technology 2005, 58:180-184.
20. Hashim I., Khalil A., Afifi H. Quality characteristics and consumer acceptance of yogurt fortified with date fiber. Journal of Dairy Science 2009, 92:5403-5407.
21. Jaros D., Haque A., Kneifel W., Rohm H. Influence of the starter culture on the relationship between dry matter content and physical properties of stirred yogurt. Milchwissenschaft - Milk Science International 2002, 57:447-450.
22. Kip P., Meyer D., Jellema R. Inulins improve sensoric and textural properties of low-fat yoghurts. International Dairy Journal 2006, 16:1098-1103.
23. Lamsal B.P., Faubion J.M. The beneficial use of cereal and cereal components in probiotic foods. Food Reviews International 2009, 25:103-114.
24. Larrauri J.A. New approaches in the preparation of high dietary fiber powders from fruit by-products. Trends in Food Science and Technology 1999, 10:3-8.
25. Lawless H.T., Heymann H. Sensory evaluation of food. Principles and practices 2010, Springer, London, UK.
26. Lopez Osornio M.M., Hough G. Comparing 3-point versus 9-point just-about-right scales for determining the optimum concentration of sweetness in a beverage. Journal of Sensory Studies 2010, 25:1-17.
27. Meilgaard M.C., Civille G.V., Carr T.B. Sensory evaluation techniques 1999, CRC Press, Boca Raton, FL, USA.
28. Meyer D., Stasse-Wolthuis M. The bifidogenic effect of inulin and oligofructose and its consequences for gut health. European Journal of Clinical Nutrition 2009, 63:1277-1289.
29. Nasri N., Beno N., Septier C., Salles C., Thomas-Danguin T. Cross-modal interactions between taste and smell: odour-induced saltiness enhancement depends on salt level. Food Quality and Preference 2011, 22:678-682.
30. Pitts S. Appendix F: mean versus scale mid-point. Just-about-right (JAR) scales: Design, usage, benefits and risks 2009, 27-28. ASTM International, West Conshohocken, PA, USA. L. Rothman, M.J. Parker (Eds.).
31. Ramirez-Santiago D., Ramos-Solis L., Lobato-Calleros C., Pena-Valdivia C., Vernon-Carter E.J., Alvarez-Ramirez J. Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. urban: effect on syneresis, microstructure and rheological properties. Journal of Food Engineering 2010, 101:229-235.
32. Roberfroid M.B. Inulin-type fructans. Functional food ingredients 2005, CRC Press, Boca Raton, FL, USA.
33. Roessler E.B., Pangborn R.M., Sidel J.L., Stone H. Expanded statistical tables for estimating significance in paired-preference, paired-difference, duo-trio and triangle tests. Journal of Food Science 1978, 43:940-943.
34. Rothman L., Parker M.J. Structure and use of just-about-right scales 2009, ASTM International, West Conshohocken, PA, USA.
35. Sanz T., Salvadore A., Jimenez A., Fiszman S.M. Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance. European Food Research and Technology 2008, 227:1515-1521.
36. Schraidt M. Appendix L: penalty analysis or mean drop analysis. Just-about-right (JAR) scales: Design, usage, benefits and risks 2009, 50-53. ASTM International, West Conshohocken, PA, USA. L. Rothman, M.J. Parker (Eds.).
37. Sendra E., Fayos P., Lario Y., Fernandez-Lopez J., Savas-Barbara E., Perez-Alvarez J. Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology 2008, 25:13-21.
38. Trowell H. Definition of dietary fiber and hypotheses that it is a protective factor in certain diseases. American Journal of Clinical Nutrition 1976, 29:417-427.
39. Villegas B., Tarrega A., Carbonell I., Costell E. Optimizing acceptability of new prebiotic low-fat milk beverages. Food Quality and Preference 2010, 21:234-242.