Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink
Purpose: Prevention of chronic diseases by means of dietary modification can be achieved by consuming healthier foods with lower sugar content. However, reducing sugar content causes significant impact on the sensory quality and consumers acceptance towards local healthy products. This study aims to...
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| Format: | Article |
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Emerald Publishing
2022
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| _version_ | 1825939396581392384 |
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| author | Thun, Yi Jing Yan, See Wan Tan, Chin Ping Teoh, Wen Xin Gan, Xin Yue |
| author_facet | Thun, Yi Jing Yan, See Wan Tan, Chin Ping Teoh, Wen Xin Gan, Xin Yue |
| author_sort | Thun, Yi Jing |
| collection | UPM |
| description | Purpose: Prevention of chronic diseases by means of dietary modification can be achieved by consuming healthier foods with lower sugar content. However, reducing sugar content causes significant impact on the sensory quality and consumers acceptance towards local healthy products. This study aims to evaluate the effects of cross-modal interactions of Aroma-Taste-Texture (ATT) in yoghurt drink. Design/methodology/approach: Fifteen sugar reduced yoghurt drinks S, sugar percentage (0%, 2%, 4%); T, stevia dosage (0%, 0.01%, 0.02%); P, pectin dosage (0%, 0.3%, 0.6%) based on ATT were evaluated by 300 consumer panellists on aroma, taste, texture and overall acceptability on a nine-point hedonic scale while sweetness intensity was measured using a seven-point just-about-right (JAR) scale. Interactions between ATT were determined. Findings: Significant interaction was found between sugar and stevia, with F14 (4S0.02T0P) rated as sweeter than F4 (0S0.02T0P) (p = 0.003) and higher overall liking score than F11 (4S0T0P) (p = 0.001). Similarly, significant interaction was found between sugar and pectin, with F2 (0S0T0.6P) rated as significantly lower overall liking score and less sweet than F1 (0S0T0P) (p = 0.0001). Likewise, significant interaction was found between stevia and pectin, with F2 (0S0T0.6P) rated as significantly lower overall liking score and less sweet than F1 (0S0T0P) (p = 0.0001). Overall, F5 (0S0.02T0.6P) scored highest in overall liking and closest to the ideal sweetness (JAR = 4) indicating the possibility to apply 100% sugar replacement. Originality/value: Application from the present study could be great potential solution in developing healthier range products while meeting consumer preference. The present study concluded that interactions of ATT of yoghurt drink will induce desirable changes in sensory and sweetness perception. |
| first_indexed | 2024-12-09T02:17:52Z |
| format | Article |
| id | upm.eprints-106703 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-12-09T02:17:52Z |
| publishDate | 2022 |
| publisher | Emerald Publishing |
| record_format | dspace |
| spelling | upm.eprints-1067032024-10-11T08:56:21Z http://psasir.upm.edu.my/id/eprint/106703/ Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink Thun, Yi Jing Yan, See Wan Tan, Chin Ping Teoh, Wen Xin Gan, Xin Yue Purpose: Prevention of chronic diseases by means of dietary modification can be achieved by consuming healthier foods with lower sugar content. However, reducing sugar content causes significant impact on the sensory quality and consumers acceptance towards local healthy products. This study aims to evaluate the effects of cross-modal interactions of Aroma-Taste-Texture (ATT) in yoghurt drink. Design/methodology/approach: Fifteen sugar reduced yoghurt drinks S, sugar percentage (0%, 2%, 4%); T, stevia dosage (0%, 0.01%, 0.02%); P, pectin dosage (0%, 0.3%, 0.6%) based on ATT were evaluated by 300 consumer panellists on aroma, taste, texture and overall acceptability on a nine-point hedonic scale while sweetness intensity was measured using a seven-point just-about-right (JAR) scale. Interactions between ATT were determined. Findings: Significant interaction was found between sugar and stevia, with F14 (4S0.02T0P) rated as sweeter than F4 (0S0.02T0P) (p = 0.003) and higher overall liking score than F11 (4S0T0P) (p = 0.001). Similarly, significant interaction was found between sugar and pectin, with F2 (0S0T0.6P) rated as significantly lower overall liking score and less sweet than F1 (0S0T0P) (p = 0.0001). Likewise, significant interaction was found between stevia and pectin, with F2 (0S0T0.6P) rated as significantly lower overall liking score and less sweet than F1 (0S0T0P) (p = 0.0001). Overall, F5 (0S0.02T0.6P) scored highest in overall liking and closest to the ideal sweetness (JAR = 4) indicating the possibility to apply 100% sugar replacement. Originality/value: Application from the present study could be great potential solution in developing healthier range products while meeting consumer preference. The present study concluded that interactions of ATT of yoghurt drink will induce desirable changes in sensory and sweetness perception. Emerald Publishing 2022-05-10 Article PeerReviewed Thun, Yi Jing and Yan, See Wan and Tan, Chin Ping and Teoh, Wen Xin and Gan, Xin Yue (2022) Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink. Nutrition & Food Science, 53 (1). pp. 162-177. ISSN 0034-6659; eISSN: 1758-6917 https://www.emerald.com/insight/content/doi/10.1108/NFS-02-2022-0051/full/html 10.1108/nfs-02-2022-0051 |
| spellingShingle | Thun, Yi Jing Yan, See Wan Tan, Chin Ping Teoh, Wen Xin Gan, Xin Yue Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink |
| title | Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink |
| title_full | Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink |
| title_fullStr | Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink |
| title_full_unstemmed | Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink |
| title_short | Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink |
| title_sort | aroma taste texture cross modal interactions for sugar reduction in yoghurt drink |
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