Difference thresholds for added sugar in chocolate-flavoured milk : Recommendations for gradual sugar reduction

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Título

Difference thresholds for added sugar in chocolate-flavoured milk : Recommendations for gradual sugar reduction

Tema

COMPORTAMIENTO DEL CONSUMIDOR
LECHE
CHOCOLATE
AZUCAR
REDUCCION DEL AZUCAR
BIBLIOGRAFIA NACIONAL QUIMICA
2016

Abstract

Reducing the concentration of added sugar in processed foods is one of the most realistic strategies to reduce the intake of this nutrient in the short-term. In order to be effective, gradual sugar reduction strategies need to determine the maximum sugar reduction that can be unnoticed by consumers. In this context, the present work aimed at providing recommendations for gradual sugar reduction in chocolate-flavoured milk by determining difference thresholds for added sugar and evaluating consumers' sensory and hedonic perception of reduced-sugar products. Five studies were conducted with 50 consumers to determine five sequential difference thresholds. In each study consumers completed six paired-comparison tests. Each pair was composed of a reference chocolate-flavoured milk and a sample that was reduced in added sugar from the reference. Difference thresholds, corresponding to the smallest reduction in sugar concentration that is noticed by consumers, were determined using survival analysis. Then, a study was carried to with 100 consumers to evaluate their sensory and hedonic perception of chocolate-flavoured milk samples with different added sugar concentrations. Results suggested that sequential sugar reductions can be set at 6.7% without affecting consumers' sensory and hedonic perception. Sugar reduction in chocolate-flavoured milk without affecting consumers' perception seems feasible and easy to implement. The approach of the present work could be extended to design recommendations for gradual reduction of the added sugar concentration of other industrialized products, contributing to the development of more healthful products that meet current nutritional recommendations.

Autor

Oliveira, Denize
Reis, Felipe
Deliza, Rosires
Rosenthal, Amauri

Fuente

Food Research International  v. 89, 2016. -- p. 448-453

Editor

Elsevier

Fecha

2016

Derechos

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PDF

Idioma

Inglés

Tipo

Artículo

Identificador

DOI: 10.1016/j.foodres.2016.08.019

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Original Format

PDF
Fecha de agregación
February 21, 2017
Colección
Bibliografía Nacional Química
Tipo de Elemento
Document
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Citación
Oliveira, Denize, “Difference thresholds for added sugar in chocolate-flavoured milk : Recommendations for gradual sugar reduction,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed October 17, 2019, http://riquim.fq.edu.uy/items/show/4559.
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