Use of strawberry and vanilla natural flavors for sugar reduction: a dynamic sensory study with yogurt

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorOliveira, Ana Alice Andrade-
Autor(es): dc.creatorAndrade, Amanda Cristina-
Autor(es): dc.creatorBastos, Sabrina Carvalho-
Autor(es): dc.creatorCondino, João Paulo Ferreira-
Autor(es): dc.creatorCurzi Júnior, Arlindo-
Autor(es): dc.creatorPinheiro, Ana Carla Marques-
Data de aceite: dc.date.accessioned2026-02-09T11:56:11Z-
Data de disponibilização: dc.date.available2026-02-09T11:56:11Z-
Data de envio: dc.date.issued2021-05-18-
Data de envio: dc.date.issued2021-05-18-
Data de envio: dc.date.issued2020-12-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/46307-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.foodres.2020.109972-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1150719-
Descrição: dc.descriptionYogurt is a food with great acceptance by consumers. However, this product often contains excessive added sugar content. A potential strategy to reduce sugar content without compromising sensory quality is the addition of flavors. Thus, the objective of this work was to evaluate the relationship between flavors (vanilla and strawberry) and sweet taste, using a time-intensity analysis, temporal dominance of sensations (TDS) and acceptance test to verifying the viability of sugar reduction in yogurt with the addition of flavors. The results showed that 25% sugar reduction in yogurt with 0.2% vanilla flavor did not affect the sweetness, as shown in temporal profiles, and hedonic perception. The yogurt with 25% sugar reduction and 0.2% strawberry flavor proved to be as well accepted as samples with ideal concentration. Therefore, study of the flavor-taste interaction for the reformulation of foods represents an important strategy to reduce sucrose concentration, maintaining a similar temporal sweetness profile.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Research International-
Palavras-chave: dc.subjectCross-modal interaction-
Palavras-chave: dc.subjectAroma-taste interaction-
Palavras-chave: dc.subjectTemporal dominance of sensations-
Palavras-chave: dc.subjectTime-intensity-
Palavras-chave: dc.subjectAcceptance-
Palavras-chave: dc.subjectSugar-reduced product-
Palavras-chave: dc.subjectDairy product-
Palavras-chave: dc.subjectProdutos - Redução de açúcar-
Palavras-chave: dc.subjectIogurte - Análise sensorial-
Palavras-chave: dc.subjectInteração multimodal-
Palavras-chave: dc.subjectInteração aroma-sabor-
Palavras-chave: dc.subjectDominância temporal das sensações-
Palavras-chave: dc.subjectAceitação do consumidor-
Palavras-chave: dc.subjectProduto lácteo-
Título: dc.titleUse of strawberry and vanilla natural flavors for sugar reduction: a dynamic sensory study with yogurt-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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