The impact of sugar and fat reduction on perception and liking of biscuits

Food Quality and Preference

Volumn 35, Issue , 2014, Pages 41-47

  Biguzzi, Coralie ^a   Schlich, Pascal ^a   Lange, Christine ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Biscuit; Liking; Reduced fat; Reduced sugar; Sweetness

Indexed keywords

EID: 84897621827     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2014.02.001     Document Type: Article

References (24)

1. Abdallah L., Chabert M., Le Roux B., Louis-Sylvestre J. Is pleasantness of biscuits and cakes related to their actual or to their perceived sugar and fat contents?. Appetite 1998, 30:309-324.
2. Baixauli R., Salvador A., Hough G., Fiszman S.M. How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins. Food Quality and Preference 2008, 19:628-635.
3. Bouhlal, S. (2011). Consequence of salt, sugar and fat content modifications in foods on children's preference and intake. Doctoral dissertation, University of Burgundy, France.
4. Drewnowski A. Energy density, palatability, and satiety: Implications for weight control. Nutrition Reviews 1998, 56:347-353.
5. Drewnowski A., Almiron-Roig E. Human perceptions and preferences for fat-rich foods. Fat detection: Taste, texture, and post ingestive effects 2010, 243-264. CRC Press Taylor & Francis Group, Boca Raton, FL (USA). J.P. Montmayeur, J. le Coutre (Eds.).
6. Drewnowski A., Nordensten K., Dwyer J. Replacing sugar and fat in cookies: Impact on product quality and preference. Food Quality and Preference 1998, 9(1-2):13-20.
7. Drewnowski A., Shrager E.E., Lipsky C., Stellar E., Greenwood M.R.C. Sugar and fat: Sensory and hedonic evaluation of liquid and solid foods. Physiology & Behavior 1989, 45:177-183.
8. French Ministry of Health Second National Nutrition and Health Programme (2006-2010) 2006, French Ministry of Health, Paris.
9. Geiselman P.J., Smith C.F., Williamson D.A., Champagne C.M., Bray G.A., Ryan D.H. Perception of sweetness intensity determines women's hedonic and other perceptual responsiveness to chocolate food. Appetite 1998, 31:37-48.
10. Hercberg S., Chat-Yung S., Chauliac M. The French National Nutrition and Health Program: 2001-2006-2010. International Journal of Public Health 2008, 53:68-77.
11. Holt S.H.A., Cobiac L., Beaumont-Smith N.E., Easton K., Best D.J. Dietary habits and the perception and liking of sweetness among Australian and Malaysian students: A cross-cultural study. Food Quality and Preference 2000, 11:299-312.
12. Maache-Rezzoug Z., Bouvier J.M., Allaf K., Patras C. Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. Journal of Food Engineering 1998, 35:23-42.
13. MacFie H.J., Bratchell N., Greenhoff K., Vallis L.V. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies 1989, 4:129-148.
14. Mela D.J. Sensory preferences for fats: What, who, why?. Food Quality and Preference 1990, 2:95-101.
15. Mela D.J., Marshall R.J. Sensory properties and perceptions of fats. Dietary fats: Determinants of preference, selection and consumption 1991, 27-41. Elsevier Applied Science, New York. D.J. Mela (Ed.).
16. Melanson E.L., Astrup A., Donahoo W.T. The relationship between dietary fat and fatty acid intake and body weight, diabetes, and the metabolic syndrome. Annals of Nutrition and Metabolism 2009, 55(1-3):229-243.
17. Mialon V.S., Clark M.R., Leppard P.I., Cox D.N. The effect of dietary fibre information on consumer responses to breads and "English" muffins: A cross-cultural study. Food Quality and Preference 2002, 13:1-12.
18. Monneuse M.O., Bellisle F., Louis-Sylvestre J. Impact of sex and age on sensory evaluation of sugar and fat in dairy products. Physiology & Behavior 1991, 50:1111-1117.
19. Pareyt B., Delcour J.A. The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: A review on sugar-snap cookies. Critical Reviews in Food Science and Nutrition 2008, 48:824-839.
20. Pareyt B., Talhaoui F., Kerckhofs G., Brijs K., Goesaert H., Wevers M., et al. The role of sugar and fat in sugar-snap cookies: Structural and textural properties. Journal of Food Engineering 2009, 90:400-408.
21. Tuorila H., Sommardahl C., Hyvönen L., Leporanta K., Merimaa P. Sensory attributes and acceptance of sucrose and fat in strawberry yogurts. International Journal of Food Science and Technology 1993, 28:359-369.
22. World Health Organisation (2003). Diet, nutrition and the prevention of chronic diseases. In: W. T. R. Series (Ed.). Geneva: WHO.
23. Zoulias E.I., Oreopoulou V., Tzia C. Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers. Journal of Food Engineering 2002, 55:337-342.
24. Zoulias E.I., Piknis S., Oreopoulou V. Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies. Journal of the Science of Food and Agriculture 2000, 80:2049-2056.