Identifying ideal product composition of chocolate-flavored milk using preference mapping
| Autor: | Mohammadreza Mohebbi, Russell Keast, Catherine Georgina Russell, Penelope Oliver, M.M. Chayan Mahmud, Dipendra Kumar Mahato, Shirani Gamlath, Djin Gie Liem, Sara Cicerale |
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| Rok vydání: | 2021 |
| Předmět: |
Adult
Male 030309 nutrition & dietetics Carbohydrates Sensation Added sugar Sensory analysis 03 medical and health sciences Mouthfeel Young Adult 0404 agricultural biotechnology food Animals Cluster Analysis Humans Food science Chocolate Sugar Flavor Mathematics 0303 health sciences Principal Component Analysis business.industry food and beverages 04 agricultural and veterinary sciences Consumer Behavior Middle Aged 040401 food science food.food Flavoring Agents Milk Sweetening Agents Taste Chocolate milk Food processing Composition (visual arts) Female business Energy Intake Sugars Food Science |
| Zdroj: | Journal of food scienceREFERENCES. 86(7) |
| ISSN: | 1750-3841 |
| Popis: | The World Health Organization (WHO) recommends cutting down added sugar in processed foods and beverages. There is a growing concern for increased calorie intake from added sugar in flavored milk. To understand how to effectively reduce added sugar in flavored milk, the influence of other nutritional components such as percentage of fat, protein, and salt need to be accounted for as they are the determinants for color, flavor and mouthfeel attributes that ultimately influence consumer liking. Therefore, this study aims to identify the ideal product composition of commercial chocolate flavored milk samples and to link the existing variations to consumers' liking data using External Preference Mapping (EPM). Thirty-four commercial chocolate milk samples systematically varying in compositional profile (sugar, fat, protein, salt, stabilizer and sweetener) were analysed by Principal Component Analysis (PCA) with a subset of 10 chocolate milk samples varying in product composition (fat, protein, salt and sugar) selected for consumer evaluation. Consumers (n = 235) evaluated these 10 chocolate milk samples for overall liking using a 9-point hedonic scale. Significant differences (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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