Influence of a prebiotic and natural sweeteners on the sensory profile of skyr yogurt with mango pulp

Skyr yogurts have been gaining prominence because of their different sensory characteristics. Due to their healthy appeal, the use of natural sweeteners to replace sucrose in this type of yogurt can be an alternative for incorporating a sweet taste, in addition to increasing the functionality of the...

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Bibliographic Details
Published in:Journal of food science 2021-06, Vol.86 (6), p.2626-2639
Main Authors: Pereira, Cecília Teresa Muniz, Pereira, Dalva Muniz, Bolini, Helena Maria André
Format: Article
Language:English
Subjects:
Bitter taste
Carbohydrates
Consumers
Cultural factors
Dairy industry
dairy products
Flavor
Flavors
fructooligosaccharide
Fructooligosaccharides
Lipids
Mangoes
Pulp
sensory analysis
Sensory evaluation
Sensory properties
stevia
Sucrose
Sweeteners
Sweetness
Syrups & sweeteners
Taste
Thaumatin
Yogurt
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Summary:Skyr yogurts have been gaining prominence because of their different sensory characteristics. Due to their healthy appeal, the use of natural sweeteners to replace sucrose in this type of yogurt can be an alternative for incorporating a sweet taste, in addition to increasing the functionality of the product through the incorporation of prebiotics. This study aimed to determine whether the addition of fructooligosaccharide (FOS), sucrose, stevia, and thaumatin affects the sensory profile of the skyr yogurt with mango pulp and its acceptance in two Brazilian regions. Eight formulations of skyr with mango pulp were developed. The compositional parameters evaluated were moisture, protein, lipids, ash, and carbohydrate. The tests performed were ideal sweetness and mango flavor, sweetness equivalence for each sweetener used, Quantitative Descriptive Analysis (QDA), and consumer testing in the Southeast and Northeast regions of Brazil. In general, the addition of FOS did not impact the characteristics of the formulated skyr yogurt. The type of sweetener had an impact on the sensory profile and acceptance of the skyr yogurt, affected characteristics such as mango flavor, sweet taste, sweet aftertaste, bitter taste, bitter aftertaste, and metallic flavor. The results of the affective test demonstrated that, for consumers in the Southeast, mango flavor is a positive attribute in this yogurt, and for Northeastern consumers, in addition to mango flavor, sweetness must also be taken into consideration. Practical Application This study may be useful for the dairy industry because in the literature, there is still a lack of sensory studies of skyr yogurt, especially when sucrose substitutes are used. The results of the consumer test in this work reinforce the importance of studies related to consumer preferences with cultural differences.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.15760