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Chadha D, Hamid N, Kantono K. Application of multiple-intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3306-3319. [PMID: 38086615 DOI: 10.1002/jsfa.13216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 10/19/2023] [Accepted: 12/11/2023] [Indexed: 02/01/2024]
Abstract
BACKGROUND It is crucial to reduce the high sugar content of fruit yoghurts in response to the excessive weight gain epidemic. The use of alternative sweeteners in yoghurts is often associated with the negative sensory attributes that can have an impact on yoghurt liking. The main objective of this research was to investigate the effect of alternative sweeteners and strawberry puree addition on the temporal sensory profile of yoghurt using multiple-intake temporal check all that apply (TCATA). A novel approach to the statical analysis of the temporal sensory data was employed by using aligned rank transformation-analysis of variance to investigate the differences between sensory attributes within different products and within different intakes. RESULTS Results showed that the attributes sweet and fruity decreased when the concentration of fruit puree was increased at low concentration of sucrose. Interestingly, when the concentration of fruit puree was increased, fruitiness increased and mouthcoating decreased at low concentration of stevia. With successive intakes, the attributes sweet, sour, creamy and fruity significantly decreased in yoghurts sweetened with sucrose, xylitol and stevia. Yoghurts containing low concentrations of sucrose or xylitol and fruit puree were liked the most. However, stevia-sweetened yoghurts varying in sweetener and puree concentration were not significantly different in liking. In order to investigate the consumer acceptance of yoghurts, a novel approach was used - that is, utilizing TCATA temporal data to investigate temporal drivers of liking for each yoghurt type. CONCLUSION The use of multiple statistical analysis to analyse temporal data suggested that both sweetener and puree concentration need to be considered when developing products using alternative sweeteners. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Diksha Chadha
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Kevin Kantono
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
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Zhang S, Cao Z, Fan P, Sun W, Xiao Y, Zhang P, Wang Y, Huang S. Discrimination of Disaccharide Isomers of Different Glycosidic Linkages Using a Modified MspA Nanopore. Angew Chem Int Ed Engl 2024; 63:e202316766. [PMID: 38116834 DOI: 10.1002/anie.202316766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 12/17/2023] [Accepted: 12/19/2023] [Indexed: 12/21/2023]
Abstract
Disaccharides are composed of two monosaccharide subunits joined by a glycosidic linkage in an α or β configuration. Different combinations of isomeric monosaccharide subunits and different glycosidic linkages result in different isomeric disaccharide products. Thus, direct discrimination of these disaccharide isomers from a mixture is extremely difficult. In this paper, a hetero-octameric Mycobacterium smegmatis porin A (MspA) nanopore conjugated with a phenylboronic acid (PBA) adapter was applied for disaccharide sensing, with which three most widely known disaccharides in nature, including sucrose, lactose and maltose, were clearly discriminated. Besides, all six isomeric α-D-glucopyranosyl-D-fructoses, differing only in their glycosidic linkages, were also well resolved. Assisted by a custom machine learning algorithm, a 0.99 discrimination accuracy is achieved. Nanopore discrimination of disaccharide isomers with different glycosidic linkages, which has never been previously demonstrated, is inspiring for nanopore saccharide sequencing. This sensing capacity was also applied in direct identification of isomaltulose additives in a commercial sucrose-free yogurt, from which isomaltulose, lactose and L-lactic acid were simultaneously detected.
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Affiliation(s)
- Shanyu Zhang
- State Key Laboratory of Analytical Chemistry for Life Sciences, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, China
- Chemistry and Biomedicine Innovation Center (ChemBIC), Nanjing University, Nanjing, 210023, China
| | - Zhenyuan Cao
- State Key Laboratory of Analytical Chemistry for Life Sciences, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, China
- Chemistry and Biomedicine Innovation Center (ChemBIC), Nanjing University, Nanjing, 210023, China
| | - Pingping Fan
- State Key Laboratory of Analytical Chemistry for Life Sciences, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, China
- Chemistry and Biomedicine Innovation Center (ChemBIC), Nanjing University, Nanjing, 210023, China
| | - Wen Sun
- State Key Laboratory of Analytical Chemistry for Life Sciences, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, China
- Chemistry and Biomedicine Innovation Center (ChemBIC), Nanjing University, Nanjing, 210023, China
| | - Yunqi Xiao
- State Key Laboratory of Analytical Chemistry for Life Sciences, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, China
- Chemistry and Biomedicine Innovation Center (ChemBIC), Nanjing University, Nanjing, 210023, China
| | - Panke Zhang
- State Key Laboratory of Analytical Chemistry for Life Sciences, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, China
| | - Yuqin Wang
- State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing, 210023, China
- Institute for the Environment and Health, Nanjing University Suzhou Campus, Suzhou, 215163, China
| | - Shuo Huang
- State Key Laboratory of Analytical Chemistry for Life Sciences, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, China
- Chemistry and Biomedicine Innovation Center (ChemBIC), Nanjing University, Nanjing, 210023, China
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Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.024] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Gupta MK, Viejo CG, Fuentes S, Torrico DD, Saturno PC, Gras SL, Dunshea FR, Cottrell JJ. Digital technologies to assess yoghurt quality traits and consumers acceptability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5642-5652. [PMID: 35368112 PMCID: PMC9544762 DOI: 10.1002/jsfa.11911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 03/10/2022] [Accepted: 04/03/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Sensory biometrics provide advantages for consumer tasting by quantifying physiological changes and the emotional response from participants, removing variability associated with self-reported responses. The present study aimed to measure consumers' emotional and physiological responses towards different commercial yoghurts, including dairy and plant-based yoghurts. The physiochemical properties of these products were also measured and linked with consumer responses. RESULTS Six samples (Control, Coconut, Soy, Berry, Cookies and Drinkable) were evaluated for overall liking by n = 62 consumers using a nine-point hedonic scale. Videos from participants were recorded using the Bio-Sensory application during tasting to assess emotions and heart rate. Physicochemical parameters Brix, pH, density, color (L, a and b), firmness and near-infrared (NIR) spectroscopy were also measured. Principal component analysis and a correlation matrix were used to assess relationships between the measured parameters. Heart rate was positively related to firmness, yaw head movement and overall liking, which were further associated with the Cookies sample. Two machine learning regression models were developed using (i) NIR absorbance values as inputs to predict the physicochemical parameters (Model 1) and (ii) the outputs from Model 1 as inputs to predict consumers overall liking (Model 2). Both models presented very high accuracy (Model 1: R = 0.98; Model 2: R = 0.99). CONCLUSION The presented methods were shown to be highly accurate and reliable with respect to their potential use by the industry to assess yoghurt quality traits and acceptability. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Mitali K Gupta
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
| | - Claudia Gonzalez Viejo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Digital Agriculture, Food and Wine groupThe University of MelbourneParkvilleVICAustralia
| | - Sigfredo Fuentes
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Digital Agriculture, Food and Wine groupThe University of MelbourneParkvilleVICAustralia
| | - Damir D Torrico
- Department of Wine, Food and Molecular BiosciencesLincoln UniversityLincolnNew Zealand
| | - Patrizia Camille Saturno
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Philippine Carabao Center (PCC), National Headquarters and Gene Pool, Science City of MuñozPalayanPhilippines
| | - Sally L Gras
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
- Department of Chemical Engineering and The Bio21 Molecular Science and Biotechnology InstituteThe University of MelbourneParkvilleVICAustralia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
- Faculty of Biological SciencesThe University of LeedsLeedsUK
| | - Jeremy J Cottrell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
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Moraes SM, Louzada CA, Lima Filho T, Della Lucia SM. Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt. J SENS STUD 2022. [DOI: 10.1111/joss.12789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Silvana Medeiros Moraes
- Department of Pharmacy and Nutrition, Center for Natural Science and Health Federal University of Espírito Santo, Alto Universitário Alegre Brazil
| | - Camila Affonso Louzada
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo, Alto Universitário Alegre Brazil
| | - Tarcísio Lima Filho
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo, Alto Universitário Alegre Brazil
| | - Suzana Maria Della Lucia
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo, Alto Universitário Alegre Brazil
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6
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Rutkowska J, Antoniewska-Krzeska A, Żbikowska A, Cazón P, Vázquez M. Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers. Molecules 2022; 27:molecules27175386. [PMID: 36080153 PMCID: PMC9457958 DOI: 10.3390/molecules27175386] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/18/2022] [Accepted: 08/23/2022] [Indexed: 12/05/2022] Open
Abstract
Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable microflora. The study aimed at determining the volatile compound profile and the corresponding sensory attributes of lactose-free kefir (LFK) as compared with the traditional one (TK). The perception of main sensory attributes and hedonic acceptability of LFK by elderly were also studied. The LFK contained two times more ketones, especially 3-hydroxy-2-butanone and 2,3-butanedione, that probably contributed to the high intensity of creamy aroma. A substantial share of acetic acid in LFK was not associated with high intensity of sour aroma, probably being masked by the creamy aroma, perceived as dominating. LFK was sensed as sweeter and more milky than the traditional one. The intense sweet taste of LFK was due to higher amounts of glucose and galactose than in TK, and was perceived as “just about right” by 63% of elderly subjects in the just-about-right (JAR) scale. The lower acidity of LFK than that of TK, assayed both instrumentally and by sensory assessment, was highly appreciated by 73% of elderly subjects as “just about right” in JAR scale. These two taste attributes dominated in liking the lactose-free kefir by elderly subjects.
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Affiliation(s)
- Jaroslawa Rutkowska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska st.159c, 02-776 Warsaw, Poland
- Correspondence:
| | - Agata Antoniewska-Krzeska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska st.159c, 02-776 Warsaw, Poland
| | - Anna Żbikowska
- Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland
| | - Patricia Cazón
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain
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Zeng X, Cai L, Gui Z, Shen T, Yang W, Chen Q, Chen Y. Association Between Dairy Intake and Executive Function in Chinese Children Aged 6–12 Years. Front Nutr 2022; 9:879363. [PMID: 35898711 PMCID: PMC9309784 DOI: 10.3389/fnut.2022.879363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Accepted: 06/10/2022] [Indexed: 11/13/2022] Open
Abstract
Association between dairy intake and executive function remains controversial, especially among children, a population with fast-developing executive functions. This study aimed to explore this topic. Additionally, we further distinguished the role of dairy intake types (full- or low-fat milk or yogurt) in this relationship. This survey included 5,138 children aged 6–12 years. Dairy intakes were assessed by validated questionnaires. Executive function was measured by the behavior rating inventory of executive function (BRIEF; Parent Version), and lower T-scores of BRIEF indices indicated superior executive function performance. Results showed that children with higher dairy intake had statistically better performance in Shift (46.58 ± 7.48 vs. 45.85 ± 7.10), Initiate (48.02 ± 8.58 vs. 47.14 ± 8.33), and Working Memory (50.69 ± 8.82 vs. 49.89 ± 8.73). In the analysis of multivariate linear regression, we found that for every one unit increase in full-fat dairy intake, T-scores for Shift (β = −0.350 (95% confidence interval [CI]: (−0.660, −0.039) and Initiate (β = −0.486 (95% CI: (−0.845, −0.127) were decreased and for every one unit increase in low-fat dairy intake, T-score for Organizations of Materials (β = −0.940 (95% CI: (−1.690, −0.189) was decreased. After distinguishing dairy into milk and yogurt, we observed that only milk intake, not yogurt, was significantly associated with better executive function performance in Shift (β = −0.390 (95% CI (−0.745, −0.035) and Initiate (β = −0.509 (95% CI (−0.917, −0.101) after adjusting for potential confounding factors. This study shows that a higher intake of dairy, irrespective of fat content, is related to better executive function performance among children aged 6–12. In addition, a significantly positive relationship between dairy intake and executive function’s indices of Shift and Initiate only was observed in milk, not in yogurt.
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Affiliation(s)
- Xia Zeng
- Department of Child and Adolescent Health, School of Public Health, Guangdong Pharmaceutical University, Guangzhou, China
- Department of Maternal and Child Health, School of Public Health, Sun Yat-sen University, Guangzhou, China
- Guangdong Provincial Engineering Research Center of Public Health Detection and Assessment, Guangdong Pharmaceutical University, Guangzhou, China
| | - Li Cai
- Department of Maternal and Child Health, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Zhaohuan Gui
- Department of Maternal and Child Health, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Tianran Shen
- Department of Child and Adolescent Health, School of Public Health, Guangdong Pharmaceutical University, Guangzhou, China
- Guangdong Provincial Engineering Research Center of Public Health Detection and Assessment, Guangdong Pharmaceutical University, Guangzhou, China
| | - Wenhan Yang
- Department of Child and Adolescent Health, School of Public Health, Guangdong Pharmaceutical University, Guangzhou, China
- Guangdong Provincial Engineering Research Center of Public Health Detection and Assessment, Guangdong Pharmaceutical University, Guangzhou, China
| | - Qingsong Chen
- Department of Child and Adolescent Health, School of Public Health, Guangdong Pharmaceutical University, Guangzhou, China
- Guangdong Provincial Engineering Research Center of Public Health Detection and Assessment, Guangdong Pharmaceutical University, Guangzhou, China
- *Correspondence: Qingsong Chen,
| | - Yajun Chen
- Department of Maternal and Child Health, School of Public Health, Sun Yat-sen University, Guangzhou, China
- Yajun Chen,
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Sanchez-Siles L, Román S, Haro-Vicente JF, Bernal MJ, Klerks M, Ros G, Gil Á. Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents. Front Nutr 2022; 9:855004. [PMID: 35634381 PMCID: PMC9137414 DOI: 10.3389/fnut.2022.855004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 04/07/2022] [Indexed: 11/13/2022] Open
Abstract
There is an urgent need to reduce sugar intake in early childhood. Commercial infant cereals are among the first solid foods introduced to infants at the beginning of the complementary feeding period in most countries. The aim of this study was to examine infants' overall acceptability of low-sugar complementary cereals. To do so, a between-subjects experimental study with 165 parents and their infants aged 6-24 months was conducted where one group tested a high-sugar refined cereal (21 g/100 g), and the other a low-sugar cereal (<1 g/100 g) with 50% of whole grain, which represented a 95.2% decrease in sugar content. We found no significant differences between the two groups in terms of infants' overall acceptability (infant's reaction, estimated intake and relative intake). Importantly, infants' reactions to high- and low-sugar cereals were not influenced by the time that infants had been consuming sweet cereals (15-25% sugar) before the experiment took place. In addition, parent's overall liking and sensory evaluation (sweetness, color, taste, texture, and aroma) was positive and very similar in both groups. Overall, our findings show that it is feasible to reduce sugar content in infant cereals without sacrificing its sensory acceptability by infants and their parents. This represents a good opportunity for the infant food industry to adhere to current healthy and sustainable demands of lowering the sugar intake leading to important benefits in infants' health, without compromising competitiveness in the market.
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Affiliation(s)
- Luisma Sanchez-Siles
- Research and Nutrition, Hero Group, Murcia, Spain
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
| | - Sergio Román
- Department of Marketing, Facultad de Economía y Empresa, University of Murcia, Murcia, Spain
| | - Juan F. Haro-Vicente
- Research and Nutrition, Hero Group, Murcia, Spain
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
| | - Maria Jose Bernal
- Research and Nutrition, Hero Group, Murcia, Spain
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
| | - Michelle Klerks
- Research and Nutrition, Hero Group, Murcia, Spain
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
| | - Gaspar Ros
- Department of Food Technology, Nutrition and Bromatology, Faculty of Veterinary, University of Murcia, Murcia, Spain
| | - Ángel Gil
- Center of Biomedical Research, Institute of Nutrition and Food Technology “José Mataix”, University of Granada, Granada, Spain
- Department of Biochemistry and Molecular Biology II, School of Pharmacy, University of Granada, Granada, Spain
- ibs. GRANADA, Instituto de Investigación Biosanitaria, Complejo Hospitalario Universitario de Granada, Granada, Spain
- CIBEROBN (CIBER Physiopathology of Obesity and Nutrition), Instituto de Salud Carlos III, Madrid, Spain
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9
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Pereira CTM, Pereira DM, Bolini HMA. The Influence of the Presence of Sweeteners to Substitute Sucrose in Yogurts: A Review. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2040676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Dalva Muniz Pereira
- Department of Educational Development, Federal Institute of Education, Science and Technology of Maranhão, Caxias, Brazil
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10
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Grujović MŽ, Mladenović KG, Semedo-Lemsaddek T, Laranjo M, Stefanović OD, Kocić-Tanackov SD. Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics. Compr Rev Food Sci Food Saf 2022; 21:1537-1567. [PMID: 35029033 DOI: 10.1111/1541-4337.12897] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 11/30/2021] [Accepted: 12/02/2021] [Indexed: 12/12/2022]
Abstract
Traditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics. The potential of nsLAB is huge; however, there are still challenges to be overcome with respect to characterization and application. In the present review, the most important steps that autochthonous lactic acid bacteria isolated from fermented foods need to overcome, to qualify as novel starter cultures, or as probiotics, in food technology and biotechnology, are considered. These different characterization steps include precise identification, detection of health-promoting properties, and safety evaluation. Each of these features is strain specific and needs to be accurately determined. This review highlights the advantages and disadvantages of nsLAB, isolated from traditional fermented foods, discussing safety aspects and sensory impact.
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Affiliation(s)
- Mirjana Ž Grujović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.,Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Katarina G Mladenović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.,Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Teresa Semedo-Lemsaddek
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, Portugal
| | - Marta Laranjo
- MED-Mediterranean Institute for Agriculture, Environment and Development, Instituto de Investigação e Formação Avançada, Universidade de Évora, Évora, Portugal
| | - Olgica D Stefanović
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Sunčica D Kocić-Tanackov
- Department of Food Preservation Engineering, Faculty of Technology, University of Novi Sad, Novi Sad, Republic of Serbia
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Cao J, Yu L, Zhao J, Zhang H, Chen W, Zhai Q. Genomic analysis of B. coagulans ATCC 7050T reveals its adaption to fermented milk as an adjunct starter culture for yogurt. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112721] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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12
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Azeredo HM, Tonon RV, McClements DJ. Designing healthier foods: Reducing the content or digestibility of key nutrients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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13
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14
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Optimisation of natural sweeteners for sugar reduction in chocolate flavoured milk and their impact on sensory attributes. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104922] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104937] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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16
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Souza LBA, Pinto VRA, Nascimento LGL, Stephani R, Carvalho AF, Perrone ÍT. Low‐sugar strawberry yogurt: Hedonic thresholds and expectations. J SENS STUD 2021. [DOI: 10.1111/joss.12643] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Louise Bergamin Athayde Souza
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Vinícius Rodrigues Arruda Pinto
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Rodrigo Stephani
- Departamento de Ciências Farmacêuticas Universidade Federal de Juiz de Fora (UFJF), Rua José Lourenço Kelmer São Pedro, Juiz de Fora Minas Gerais Brazil
| | - Antonio Fernandes Carvalho
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Ítalo Tuler Perrone
- Departamento de Ciências Farmacêuticas Universidade Federal de Juiz de Fora (UFJF), Rua José Lourenço Kelmer São Pedro, Juiz de Fora Minas Gerais Brazil
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17
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Oliveira AAA, Andrade AC, Bastos SC, Condino JPF, Curzi Júnior A, Pinheiro ACM. Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt. Food Res Int 2021; 139:109972. [PMID: 33509518 DOI: 10.1016/j.foodres.2020.109972] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 10/30/2020] [Accepted: 11/28/2020] [Indexed: 10/22/2022]
Abstract
Yogurt 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.
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Influence of Intrinsic and Extrinsic Food Attributes on Consumers' Acceptance of Reformulated Food Products: a Systematic Review. Zdr Varst 2020; 60:72-78. [PMID: 33488825 PMCID: PMC7780774 DOI: 10.2478/sjph-2021-0011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Accepted: 11/23/2020] [Indexed: 11/20/2022] Open
Abstract
Introduction Reducing the salt, sugar and fat content of food is recognised worldwide as one of the strategies available for reducing the incidence of obesity and non-communicable diseases. The food industry has a major influence on achieving these goals by preserving intrinsic (chemical and sensory properties) and modifying extrinsic (food packaging and other external information) food attributes that can influence purchasing decisions. This article is a literature review of studies that analyse the influence of intrinsic and/or extrinsic attributes on consumer product preference and purchasing decisions. Methods A keyword search for relevant studies was conducted using Web of Science, an interdisciplinary electronic resource. Articles from other sources were also included and systematically reviewed. Results The search string identified 266 results. Thirty-eight articles were included in the final analysis and coded according to intrinsic and extrinsic food attributes, reformulated nutrient, food category, condition, research methods, consumer response, study location and sample size. There are several authors investigating the effect of intrinsic rather than extrinsic product attributes. Most research deals with processed foods in the category of milk and dairy products, followed by sweetened fruit juices, meat products, sweets and bread. Salt content is the attribute most often reduced, followed by sugar and fat. Conclusions Consumers find it hard to swap potential health benefits for hedonic attributes. When evaluating products in expected conditions, they usually rate the reformulated product more highly than the conventional one, while in informed conditions they usually choose the regular product. When products are labelled with a traffic light or nutritional warnings, consumers opt for a reformulated product, even in informed conditions. This review highlights the heterogeneity between food groups, and the fact that many factors influence consumers’ product preferences and purchasing decisions. The product should be analysed as a whole and tested in blind, expected and informed conditions, as each individual factor represents a phase of the consumer purchasing decision. The extent of nutrient reduction should be determined by calculating the difference threshold, and the industry should reformulate products gradually based on how consumers detect the reduction.
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Wan Z, Khubber S, Dwivedi M, Misra NN. Strategies for lowering the added sugar in yogurts. Food Chem 2020; 344:128573. [PMID: 33199117 DOI: 10.1016/j.foodchem.2020.128573] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 11/02/2020] [Accepted: 11/03/2020] [Indexed: 10/23/2022]
Abstract
The rising awareness about the adverse health effects of high sugar consumption has led to regulatory amendments for triggering sugar reduction in food products. Sugar reduction in yogurt is a challenging endeavor due to the changes in taste, flavor, texture, maintenance of food functionality, shelf-life, cost and consumer acceptability. A review of the scientific literature, patents, and web articles revealed several approaches being explored by the dairy industry to reduce the sugar addition. A careful assessment of these strategies and their critical analysis is presented in this review. The strategies for sugar reduction involve multifaceted approaches including the use of alternative low-calorie sweeteners, honey, fruit preparations, novel cultures, lactase addition, inulin fiber addition, and flavor interventions. Much of the work so far has focused on development of low-calorie alternative sweeteners, and novel sweeteners-based solutions are evolving. The use of food structuring approaches remains to be explored for sugar reduction in yogurt.
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Affiliation(s)
- Zifan Wan
- Department of Food Science, The University of Tennessee Institute of Agriculture, Knoxville, TN, USA
| | - Sucheta Khubber
- Center of Innovative and Applied Bioprocessing, Mohali, Punjab, India.
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology, Odisha, India
| | - N N Misra
- Department of Engineering, Faculty of Agriculture, Dalhousie University, Nova Scotia, Canada.
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Ribeiro MN, Rodrigues DM, Rocha RAR, Silveira LR, Condino JPF, Júnior AC, de Souza VR, Nunes CA, Pinheiro ACM. Optimising a stevia mix by mixture design and napping: A case study with high protein plain yoghurt. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104802] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Mesquita MC, Leandro EDS, de Alencar ER, Botelho RBA. Fermentation of chickpea (Cicer arietinum L.) and coconut (Coccus nucifera L.) beverages by Lactobacillus paracasei subsp paracasei LBC 81: The influence of sugar content on growth and stability during storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109834] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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22
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Dias P, Sajiwani J, Rathnayaka R. Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat. Heliyon 2020; 6:e04328. [PMID: 32671253 PMCID: PMC7339062 DOI: 10.1016/j.heliyon.2020.e04328] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 04/24/2020] [Accepted: 06/24/2020] [Indexed: 11/19/2022] Open
Abstract
The objective of this study was to determine the effect of different milk fat (MF, 0%, 1.5%, 3.3% (w/w)) or added sugar (AS, 0%, 3.5%, 7% (w/w)) levels on the sensory properties and consumer acceptability of probiotic set yogurts fermented by Streptococcus thermophilus, Bifidobacterium bifidum, and Lactobacillus delbrueckii subsp. bulgaricus. The experimental yoghurt samples were compared with a control containing AS, 7% and MF, 3.3%. A quantitative descriptive analysis was conducted using 12 semi-trained panelists to evaluate the sensory profile of yogurts by rating the intensity of sensory descriptors on a 10 unit scale. Consumer preferences was determined using a group untrained individuals (n = 31) by applying the hedonic test for preference. Sensory mapping and Principal Component Analysis (PCA) were conducted to obtain a comprehensive understanding of the consumer behavior. Partial Least Squares Regression (PLSR) was conducted to compare the sensory profiling, consumer preference and instrumental data. Descriptive data showed significant differences (p < 0.05) among the samples for 8 of the 15 attributes amalyzed, including flavor and texture parameters. PCA showed that more than 80% of consumers highly preferred the low-fat yogurt, basically due to its firmness. Overall, consumer preference decreases with the AS reduction. The sample containing zero sugar is the least preferred sample. The reduction of added sugar below 3.5% is a challenge in terms of retaining product quality.
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23
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Semnani-Azad Z, Khan TA, Blanco Mejia S, de Souza RJ, Leiter LA, Kendall CWC, Hanley AJ, Sievenpiper JL. Association of Major Food Sources of Fructose-Containing Sugars With Incident Metabolic Syndrome: A Systematic Review and Meta-analysis. JAMA Netw Open 2020; 3:e209993. [PMID: 32644139 PMCID: PMC7348689 DOI: 10.1001/jamanetworkopen.2020.9993] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
IMPORTANCE Sugar-sweetened beverages (SSBs) are associated with increased risk of metabolic syndrome (MetS). However, the role of other important food sources of fructose-containing sugars in the development of MetS remains unclear. OBJECTIVE To examine the association of major food sources of fructose-containing sugars with incident MetS. DATA SOURCES MEDLINE, Embase, and Cochrane Library were searched from database inception to March 24, 2020, in addition to manual searches of reference lists from included studies using the following search terms: sugar-sweetened beverages, fruit drink, yogurt, metabolic syndrome, and prospective study. STUDY SELECTION Inclusion criteria included prospective cohort studies of 1 year or longer that investigated the association of important food sources of fructose-containing sugars with incident MetS in participants free of MetS at the start of the study. DATA EXTRACTION AND SYNTHESIS Study quality was assessed using the Newcastle-Ottawa Scale. Extreme quantile risk estimates for each food source with MetS incidence were pooled using a random-effects meta-analysis. Interstudy heterogeneity was assessed (Cochran Q statistic) and quantified (I2 statistic). Dose-response analyses were performed using a 1-stage linear mixed-effects model. The certainty of the evidence was assessed using GRADE (Grading of Recommendations, Assessment, Development, and Evaluation). Results were reported according to the Meta-analysis of Observational Studies in Epidemiology (MOOSE) and Preferred Reporting Items for Systematic Reviews and Meta-analyses (PRISMA) reporting guidelines. MAIN OUTCOMES AND MEASURES Pooled risk ratio (RR) of incident MetS (pairwise and dose response). RESULTS Thirteen prospective cohort studies (49 591 participants [median age, 51 years; range, 6-90 years]; 14 205 with MetS) that assessed 8 fructose-containing foods and MetS were included. An adverse linear dose-response association for SSBs (RR for 355 mL/d, 1.14; 95% CI, 1.05-1.23) and an L-shaped protective dose-response association for yogurt (RR for 85 g/d, 0.66; 95% CI, 0.58-0.76) and fruit (RR for 80 g/d, 0.82; 95% CI, 0.78-0.86) was found. Fruit juices (mixed and 100%) had a U-shaped dose-response association with protection at moderate doses (mixed fruit juice: RR for 125 mL/d, 0.58; 95% CI, 0.42-0.79; 100% fruit juice: RR for 125 mL/d, 0.77; 95% CI, 0.61-0.97). Honey, ice cream, and confectionary had no association with MetS incidence. The certainty of the evidence was moderate for SSBs, yogurt, fruit, mixed fruit juice, and 100% fruit juice and very low for all other food sources. CONCLUSIONS AND RELEVANCE The findings of this meta-analysis suggest that the adverse association of SSBs with MetS does not extend to other food sources of fructose-containing sugars, with a protective association for yogurt and fruit throughout the dose range and for 100% fruit juice and mixed fruit juices at moderate doses. Therefore, current policies and guidelines on the need to limit sources of free sugars may need to be reexamined.
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Affiliation(s)
- Zhila Semnani-Azad
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - Tauseef A. Khan
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
- Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Risk Factor Modification Centre, St Michael’s Hospital, Toronto, Ontario, Canada
| | - Sonia Blanco Mejia
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
- Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Risk Factor Modification Centre, St Michael’s Hospital, Toronto, Ontario, Canada
| | - Russell J. de Souza
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
- Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Risk Factor Modification Centre, St Michael’s Hospital, Toronto, Ontario, Canada
- Department of Health Research Methods, Evidence, and Impact, Faculty of Health Sciences, McMaster University, Hamilton, Ontario, Canada
- Population Health Research Institute, Hamilton, Ontario, Canada
| | - Lawrence A. Leiter
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
- Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Risk Factor Modification Centre, St Michael’s Hospital, Toronto, Ontario, Canada
- Division of Endocrinology and Metabolism, University of Toronto, Toronto, Ontario, Canada
- Li Ka Shing Knowledge Institute, St Michael’s Hospital, Toronto, Ontario, Canada
| | - Cyril W. C. Kendall
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
- Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Risk Factor Modification Centre, St Michael’s Hospital, Toronto, Ontario, Canada
- Division of Nutrition and Dietetics, College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Anthony J. Hanley
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
- Division of Endocrinology and Metabolism, University of Toronto, Toronto, Ontario, Canada
- Leadership Sinai Centre for Diabetes, Mount Sinai Hospital, Toronto, Ontario, Canada
| | - John L. Sievenpiper
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
- Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Risk Factor Modification Centre, St Michael’s Hospital, Toronto, Ontario, Canada
- Division of Endocrinology and Metabolism, University of Toronto, Toronto, Ontario, Canada
- Li Ka Shing Knowledge Institute, St Michael’s Hospital, Toronto, Ontario, Canada
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Torrico DD, Tam J, Fuentes S, Gonzalez Viejo C, Dunshea FR. Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf-life of strawberry-flavored yogurts with reductions of sugar. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3024-3035. [PMID: 32056214 DOI: 10.1002/jsfa.10333] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 01/06/2020] [Accepted: 02/14/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND There is an increasing demand for reduced-sugar products due to the worldwide prevalence of obesity, diabetes, and cardiovascular diseases. The aim of this study was to evaluate the effects of sugar (sucrose) reductions on the acceptability, preference, and quality of strawberry-flavored yogurts. A consumer rejection threshold test and an acceptability test (N = 53) were conducted using six yogurt samples with decreasing concentrations of sugar (12-5/100 g). Additional physicochemical tests (pH, °Brix, water-holding-capacity, viscosity, and color) were conducted to examine the quality and shelf-life of strawberry-flavored yogurts with reductions of sucrose during 28 days of storage at 4 °C. RESULTS Reduction of sucrose affected the acceptability and physicochemical characteristics of yogurts. The consumer rejection threshold showed that sucrose in strawberry-flavored yogurts could be reduced to 5.25/100 g from an initial concentration of 12/100 g without affecting the preferences of consumers. The 71%-sucrose (8.50/100 g of yogurt) was perceived as the most liked (6.27 using a nine-point hedonic scale) and the most preferred (rank sum = 127.50) yogurt sample. For the physicochemical properties of yogurts, the viscosity (3263-5473 cP) decreased, and the color lightness (80.98-85.44) increased during 28 days of storage at 4 °C. CONCLUSION Physicochemical properties and preferences were affected by the reduction of sugar. The consumer rejection threshold analysis showed that sucrose can be reduced to less than half of the initial concentration. These findings are useful to understand consumers' acceptability and shelf-life of yogurts with reduced-sugar formulations in the developing of new products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Damir D Torrico
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Australia
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand
| | - Jennifer Tam
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Australia
| | - Sigfredo Fuentes
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Australia
| | - Claudia Gonzalez Viejo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Australia
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25
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Zhang S, Xu Z, Qin L, Kong J. Low-sugar yogurt making by the co-cultivation of Lactobacillus plantarum WCFS1 with yogurt starter cultures. J Dairy Sci 2020; 103:3045-3054. [DOI: 10.3168/jds.2019-17347] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Accepted: 12/17/2019] [Indexed: 11/19/2022]
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Sensory, Microbiological and Physicochemical Characterisation of Functional Manuka Honey Yogurts Containing Probiotic Lactobacillus reuteri DPC16. Foods 2020; 9:foods9010106. [PMID: 31963907 PMCID: PMC7023061 DOI: 10.3390/foods9010106] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 01/07/2020] [Accepted: 01/08/2020] [Indexed: 11/23/2022] Open
Abstract
Consumer acceptance of synbiotics, which are synergistic combinations of probiotics and their prebiotic substrates, continues to expand in the functional food category. This research aimed at evaluating the effect of antibacterial manuka honey on the probiotic growth and sensory characteristics of potentially synbiotic yogurts manufactured with Lactobacillus reuteri DPC16. Probiotic viable count in yogurts with 5% w/v Manuka honey (Blend, UMFTM 18+, AMFTM 15+ and AMFTM 20+) was evaluated by the spread plate method over the refrigerated storage period of three weeks. A panel of 102 consumers preferred the yogurt made with invert syrup over the manuka honey variants, and the unsweetened control was least liked overall. Invert syrup yogurt was also the most effective in promoting the growth of the probiotic lactobacilli. However, the honey-sweetened yogurts had a more favourable fermentation metabolite profile, especially the lactic and propionic acids, as estimated by nuclear magnetic resonance (NMR) analyses. The probiotic counts in AMFTM 15+ manuka honey yogurt (7 log cfu/mL) were significantly higher than the other honey yogurt types (Manuka Blend and UMFTM 18+) and above the recommended threshold levels. The combination thus can be developed as a synbiotic functional food by further improving the sensory and physicochemical properties such as texture, apparent viscosity and water holding capacity.
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27
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Velázquez AL, Vidal L, Varela P, Ares G. Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts. Food Res Int 2019; 130:108920. [PMID: 32156373 DOI: 10.1016/j.foodres.2019.108920] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 12/11/2019] [Accepted: 12/15/2019] [Indexed: 10/25/2022]
Abstract
The high availability of products with high sugar content, particularly among those targeted as children, has been identified as one of the factors that contribute to the childhood obesity epidemic. For this reason, product reformulation has been recommended as one of the strategies that can be implemented to achieve short-term reductions in children's sugar intake. In this context, the objective of this study was to evaluate the feasibility of using cross-modal (taste-odor-texture) interactions as a strategy for reducing the sugar content of products targeted at children, using milk desserts as case study. A series of 5 vanilla milk desserts were formulated: a control sample with 12% added sugar and 4 sugar-reduced samples (7% added sugar) prepared following a 2 × 2 experimental design by varying vanilla (0.4% and 0.6% w/w) and starch (4.3% and 4.7% w/w) concentrations. A total of 112 children (8-12 years old) tasted the desserts and performed a dynamic sensory characterization task using either temporal check-all-that-apply or temporal dominance of sensations. In addition, they assessed the overall liking of all samples. Results showed that sugar-reduced samples did not significantly differ from the control sample in terms of their average overall liking scores. However, individual differences in children's hedonic reaction were found; three clusters of children with distinctive liking patterns were identified. The increase in vanilla and starch concentration led to an increase in overall liking for over 80% of the children. Sensory dynamic profiles revealed significant but subtle differences among samples. Results from the present work suggest that cross-modal interactions could contribute to minimizing the sensory changes caused by sugar reduction, which could enable to achieve larger reductions if implemented in the context of gradual sugar reduction programs.
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Affiliation(s)
- Ana Laura Velázquez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay.
| | - Leticia Vidal
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
| | | | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
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28
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Liu Q, Ayoub‐Charette S, Khan TA, Au‐Yeung F, Blanco Mejia S, de Souza RJ, Wolever TM, Leiter LA, Kendall CW, Sievenpiper JL. Important Food Sources of Fructose-Containing Sugars and Incident Hypertension: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies. J Am Heart Assoc 2019; 8:e010977. [PMID: 31826724 PMCID: PMC6951071 DOI: 10.1161/jaha.118.010977] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Accepted: 10/08/2019] [Indexed: 02/07/2023]
Abstract
Background Sugar-sweetened beverages are associated with hypertension. We assessed the relation of important food sources of fructose-containing sugars with incident hypertension using a systematic review and meta-analysis of prospective cohort studies. Methods and Results We searched MEDLINE, EMBASE, and Cochrane (through December week 2, 2018) for eligible studies. For each food source, natural log-transformed risk ratios (RRs) for incident hypertension were pooled using pair-wise meta-analysis and linear and nonlinear dose-response meta-analyses. Certainty in our evidence was assessed using Grading of Recommendations Assessment, Development and Evaluation. We identified 26 reports, including 15 prospective cohorts (930 677 participants; 363 459 cases). Sugar-sweetened beverages showed harmful (RRper-355-mL, 1.10 [95% CI, 1.08, 1.12]) whereas fruit (RRper-240-g, 0.94 [95% CI, 0.96, 0.99]) and yogurt showed protective associations (RRper-125-g, 0.95 [95% CI, 0.94, 0.97]) with incident hypertension throughout the dose range. One hundred percent fruit juice showed a protective association only at moderate doses (RRat-100-mL, 0.97 [95% CI, 0.94, 0.99]). The pair-wise protective association of dairy desserts was not supported by linear dose-response analysis. Fruit drinks or sweet snacks were not associated with hypertension. Certainty of the evidence was "low" for sugar-sweetened beverages, 100% fruit juice, fruit, and yogurt and "very low" for fruit drinks, sweet snacks, and dairy desserts. Conclusions The harmful association between sugar-sweetened beverages and hypertension does not extend to other important food sources of fructose-containing sugars. Further research is needed to improve our estimates and better understand the dose-response relationship between food sources of fructose-containing sugars and hypertension. Registration URL: https://www.clinicaltrials.gov/. Unique identifier: NCT02702375.
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Affiliation(s)
- Qi Liu
- Toronto 3D Knowledge Synthesis and Clinical Trials UnitClinical Nutrition and Risk Factor Modification CentreSt. Michael's HospitalTorontoOntarioCanada
- Department of Nutritional SciencesFaculty of MedicineUniversity of TorontoTorontoOntarioCanada
| | - Sabrina Ayoub‐Charette
- Toronto 3D Knowledge Synthesis and Clinical Trials UnitClinical Nutrition and Risk Factor Modification CentreSt. Michael's HospitalTorontoOntarioCanada
- Department of Nutritional SciencesFaculty of MedicineUniversity of TorontoTorontoOntarioCanada
| | - Tauseef Ahmad Khan
- Toronto 3D Knowledge Synthesis and Clinical Trials UnitClinical Nutrition and Risk Factor Modification CentreSt. Michael's HospitalTorontoOntarioCanada
- Department of Nutritional SciencesFaculty of MedicineUniversity of TorontoTorontoOntarioCanada
| | - Fei Au‐Yeung
- Toronto 3D Knowledge Synthesis and Clinical Trials UnitClinical Nutrition and Risk Factor Modification CentreSt. Michael's HospitalTorontoOntarioCanada
- Department of Nutritional SciencesFaculty of MedicineUniversity of TorontoTorontoOntarioCanada
| | - Sonia Blanco Mejia
- Toronto 3D Knowledge Synthesis and Clinical Trials UnitClinical Nutrition and Risk Factor Modification CentreSt. Michael's HospitalTorontoOntarioCanada
- Department of Nutritional SciencesFaculty of MedicineUniversity of TorontoTorontoOntarioCanada
| | - Russell J. de Souza
- Toronto 3D Knowledge Synthesis and Clinical Trials UnitClinical Nutrition and Risk Factor Modification CentreSt. Michael's HospitalTorontoOntarioCanada
- Department of Nutritional SciencesFaculty of MedicineUniversity of TorontoTorontoOntarioCanada
- Department of Health Research Methods, Evidence, and ImpactFaculty of Health SciencesMcMaster UniversityHamiltonOntarioCanada
| | - Thomas M.S. Wolever
- Toronto 3D Knowledge Synthesis and Clinical Trials UnitClinical Nutrition and Risk Factor Modification CentreSt. Michael's HospitalTorontoOntarioCanada
- Department of Nutritional SciencesFaculty of MedicineUniversity of TorontoTorontoOntarioCanada
- Division of Endocrinology and MetabolismSt. Michael's HospitalTorontoOntarioCanada
- Li Ka Shing Knowledge InstituteSt. Michael's HospitalTorontoOntarioCanada
| | - Lawrence A. Leiter
- Toronto 3D Knowledge Synthesis and Clinical Trials UnitClinical Nutrition and Risk Factor Modification CentreSt. Michael's HospitalTorontoOntarioCanada
- Department of Nutritional SciencesFaculty of MedicineUniversity of TorontoTorontoOntarioCanada
- Division of Endocrinology and MetabolismSt. Michael's HospitalTorontoOntarioCanada
- Li Ka Shing Knowledge InstituteSt. Michael's HospitalTorontoOntarioCanada
| | - Cyril W.C. Kendall
- Toronto 3D Knowledge Synthesis and Clinical Trials UnitClinical Nutrition and Risk Factor Modification CentreSt. Michael's HospitalTorontoOntarioCanada
- Department of Nutritional SciencesFaculty of MedicineUniversity of TorontoTorontoOntarioCanada
- College of Pharmacy and NutritionUniversity of SaskatchewanSaskatoonSaskatchewanCanada
| | - John L. Sievenpiper
- Toronto 3D Knowledge Synthesis and Clinical Trials UnitClinical Nutrition and Risk Factor Modification CentreSt. Michael's HospitalTorontoOntarioCanada
- Department of Nutritional SciencesFaculty of MedicineUniversity of TorontoTorontoOntarioCanada
- Division of Endocrinology and MetabolismSt. Michael's HospitalTorontoOntarioCanada
- Li Ka Shing Knowledge InstituteSt. Michael's HospitalTorontoOntarioCanada
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Torrico DD, Tam J, Fuentes S, Gonzalez Viejo C, Dunshea FR. D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt. Foods 2019; 8:E256. [PMID: 31336971 PMCID: PMC6678267 DOI: 10.3390/foods8070256] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 07/10/2019] [Accepted: 07/10/2019] [Indexed: 11/20/2022] Open
Abstract
Sugar not only provides the desirable sweetness but its reduction can also alter the physico-chemical properties of foods. The objective of this study was to evaluate the effects of tagatose as a sugar substitute on selected physico-chemical properties and sensory acceptability of strawberry-flavored yogurts. Six yogurt samples with decreasing concentrations of sucrose (8.50 to 1.70 g/100 g) and increasing concentrations of tagatose (0.00 to 9.24 g/100 g) were evaluated. Physico-chemical tests (pH, lactic acid (%), °Brix, water-holding capacity (WHC), viscosity, and color) were conducted to examine the quality and shelf-life of yogurts during 28 days of storage at 4 °C. An acceptability test (n = 55) was conducted to evaluate the sensory characteristics of yogurts. Sucrose reductions by the replacement of up to 80% tagatose showed marginal effects on the selected physico-chemical properties; however, the loss of red color (a*) and increase in yellowness (b*) of the tagatose-substituted samples were significant. Strawberry yogurts with tagatose replacements had similar acceptability scores for all attributes. Sucrose reduction showed a positive effect on the purchase intent of the strawberry yogurts (an increase of 3-30%). These findings can be used to understand the effects of tagatose/sucrose formulations on the acceptability and physico-chemical properties of yogurts.
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Affiliation(s)
- Damir D Torrico
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand.
| | - Jennifer Tam
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Sigfredo Fuentes
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Claudia Gonzalez Viejo
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Frank R Dunshea
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
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Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.058] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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31
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Coyle DH, Ndanuko R, Singh S, Huang P, Wu JH. Variations in Sugar Content of Flavored Milks and Yogurts: A Cross-Sectional Study across 3 Countries. Curr Dev Nutr 2019; 3:nzz060. [PMID: 31187086 PMCID: PMC6554456 DOI: 10.1093/cdn/nzz060] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 04/17/2019] [Accepted: 04/30/2019] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND The consumption of dairy products is encouraged at all life stages as a nutrient-rich component of the diet. However, many milk and yogurt products, particularly flavored varieties, may contain large amounts of free sugar. OBJECTIVES The aim of this paper was to evaluate the availability and sugar content of flavored milks and yogurts in supermarkets across 3 countries: Australia, England, and South. METHODS Nutrition information for flavored milks and yogurts was collected by trained researchers and supplemented by crowd-sourced data from a smartphone application. Data were extracted in April 2018 and 3724 milk and yogurt products were available for analysis. Mean sugar concentrations were compared across countries with the use of ANOVA followed by Tukey's post-hoc pairwise comparisons. Sugar concentrations were compared with the UK's "green" traffic-light classifications. RESULTS Approximately 74% (n = 2753) of all products were flavored. Flavored products contained nearly twice the average total sugar content of unflavored products, with substantial variability: mean total sugar was 9.1 g/100 mL (range: 4.3-15.0 g/100 mL) and 11.5 g/100 g (range: 0.1-22.6 g/100 g) for flavored milks and yogurts, respectively. Free sugars contributed an estimated 41% and 42% of total sugar in milks and yogurts, respectively. Flavored milks in England had ∼0.7 g/100 mL higher total sugar on average compared with Australia and South Africa (P ≤ 0.04), whereas flavored yogurts in South Africa had the lowest average total sugar (∼2 g/100 g lower than England and Australia; P < 0.001). Less than 4% of flavored products would receive a "green" rating under the UK traffic-light labeling scheme. CONCLUSIONS In Australia, England, and South Africa, flavored milks and yogurts are highly prevalent in the food supply and contain significantly higher concentrations of total and added sugars than unflavored products.
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Affiliation(s)
- Daisy H Coyle
- The George Institute for Global Health, Sydney, NSW, Australia
- University of New South Wales, Sydney, NSW, Australia
| | - Rhoda Ndanuko
- The George Institute for Global Health, Sydney, NSW, Australia
| | - Sarinda Singh
- The George Institute for Global Health, Sydney, NSW, Australia
| | - Polly Huang
- The George Institute for Global Health, Sydney, NSW, Australia
| | - Jason H Wu
- The George Institute for Global Health, Sydney, NSW, Australia
- University of New South Wales, Sydney, NSW, Australia
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Federici C, Detzel P, Petracca F, Dainelli L, Fattore G. The impact of food reformulation on nutrient intakes and health, a systematic review of modelling studies. BMC Nutr 2019; 5:2. [PMID: 32153917 PMCID: PMC7050744 DOI: 10.1186/s40795-018-0263-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Accepted: 12/12/2018] [Indexed: 01/04/2023] Open
Abstract
BACKGROUND Unhealthy diet is a risk factor for adverse health outcomes. Reformulation of processed foods has the potential to improve population diet, but evidence of its impact is limited. The purpose of this review was to explore the impact of reformulation on nutrient intakes, health outcomes and quality of life; and to evaluate the quality of modelling studies on reformulation interventions. METHODS A systematic review of peer-reviewed articles published between January 2000 and December 2017 was performed using MEDLINE, ScienceDirect, Embase, Scopus, Cochrane, and the Centre for Reviews and Dissemination of the University of York. Additional studies were identified through informal searches on Google and specialized websites. Only simulation studies modelling the impact of food reformulation on nutrient intakes and health outcomes were included. Included articles were independently extracted by 2 reviewers using a standardized, pre-piloted data form, including a self-developed tool to assess study quality. RESULTS A total of 33 studies met the selected inclusion criteria, with 20, 5 and 3 studies addressing sodium, sugar and fats reformulation respectively, and 5 studies addressing multiple nutrients. Evidence on the positive effects of reformulation on consumption and health was stronger for sodium interventions, less conclusive for sugar and fats. Study features were highly heterogeneous including differences in methods, the type of policy implemented, the extent of the reformulation, and the spectrum of targeted foods and nutrients. Nonetheless, partial between-study comparisons show a consistent relationship between percentages reformulated and reductions in individual consumption. Positive results are also shown for health outcomes and quality of life measures, although comparisons across studies are limited by the heterogeneity in model features and reporting. Study quality was often compromised by short time-horizons, disregard of uncertainty and time dependencies, and lack of model validation. CONCLUSIONS Reformulation models highlight relevant improvements in diets and population health. While models are valuable tools to evaluate reformulation interventions, comparisons are limited by non-homogeneous designs and assumptions. The use of validated models and extensive scenario analyses would improve models' credibility, providing useful insights for policy-makers. REVIEW REGISTRATION A research protocol was registered within the PROSPERO database (ID number CRD42017057341).
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Affiliation(s)
- Carlo Federici
- CeRGAS (Centre for Research on Health and Social Care Management), SDA Bocconi School of Management, Milan, Italy
| | - Patrick Detzel
- Nestlé Research Center, Nestec SA, Lausanne, Switzerland
| | - Francesco Petracca
- CeRGAS (Centre for Research on Health and Social Care Management), SDA Bocconi School of Management, Milan, Italy
| | - Livia Dainelli
- Nestlé Research Center, Nestec SA, Lausanne, Switzerland
| | - Giovanni Fattore
- CeRGAS (Centre for Research on Health and Social Care Management), SDA Bocconi School of Management, Milan, Italy
- Department of Policy Analysis and Public Management, Bocconi University, Milan, Italy
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Parker M, Lopetcharat K, Drake M. Consumer acceptance of natural sweeteners in protein beverages. J Dairy Sci 2018; 101:8875-8889. [DOI: 10.3168/jds.2018-14707] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Accepted: 04/26/2018] [Indexed: 11/19/2022]
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McCain H, Kaliappan S, Drake M. Invited review: Sugar reduction in dairy products. J Dairy Sci 2018; 101:8619-8640. [DOI: 10.3168/jds.2017-14347] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Accepted: 05/21/2018] [Indexed: 11/19/2022]
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35
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Münger LH, Garcia-Aloy M, Vázquez-Fresno R, Gille D, Rosana ARR, Passerini A, Soria-Florido MT, Pimentel G, Sajed T, Wishart DS, Andres Lacueva C, Vergères G, Praticò G. Biomarker of food intake for assessing the consumption of dairy and egg products. GENES & NUTRITION 2018; 13:26. [PMID: 30279743 PMCID: PMC6162878 DOI: 10.1186/s12263-018-0615-5] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Accepted: 09/10/2018] [Indexed: 12/20/2022]
Abstract
Dairy and egg products constitute an important part of Western diets as they represent an excellent source of high-quality proteins, vitamins, minerals and fats. Dairy and egg products are highly diverse and their associations with a range of nutritional and health outcomes are therefore heterogeneous. Such associations are also often weak or debated due to the difficulty in establishing correct assessments of dietary intake. Therefore, in order to better characterize associations between the consumption of these foods and health outcomes, it is important to identify reliable biomarkers of their intake. Biomarkers of food intake (BFIs) provide an accurate measure of intake, which is independent of the memory and sincerity of the subjects as well as of their knowledge about the consumed foods. We have, therefore, conducted a systematic search of the scientific literature to evaluate the current status of potential BFIs for dairy products and BFIs for egg products commonly consumed in Europe. Strikingly, only a limited number of compounds have been reported as markers for the intake of these products and none of them have been sufficiently validated. A series of challenges hinders the identification and validation of BFI for dairy and egg products, in particular, the heterogeneous composition of these foods and the lack of specificity of the markers identified so far. Further studies are, therefore, necessary to validate these compounds and to discover new candidate BFIs. Untargeted metabolomic strategies may allow the identification of novel biomarkers, which, when taken separately or in combination, could be used to assess the intake of dairy and egg products.
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Affiliation(s)
| | - Mar Garcia-Aloy
- Biomarkers and Nutrimetabolomic Laboratory, Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA, Faculty of Pharmacy and Food Sciences, Campus Torribera, University of Barcelona, Barcelona, Spain
- CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
| | - Rosa Vázquez-Fresno
- Department of Biological Sciences, University of Alberta, Edmonton, AB T6G 2E9 Canada
| | - Doreen Gille
- Agroscope, Bern, Switzerland
- Epidemiology, Biostatistics and Prevention Institute, University of Zurich, Hirschengraben 84, 8001 Zurich, Switzerland
| | - Albert Remus R Rosana
- Department of Biological Sciences, University of Alberta, Edmonton, AB T6G 2E9 Canada
| | - Anna Passerini
- University of Copenhagen, NEXS 30, Rolighedsvej, DK-1958 Frederiksberg C, Denmark
| | - María-Trinidad Soria-Florido
- Biomarkers and Nutrimetabolomic Laboratory, Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA, Faculty of Pharmacy and Food Sciences, Campus Torribera, University of Barcelona, Barcelona, Spain
| | - Grégory Pimentel
- Agroscope, Bern, Switzerland
- Service of Endocrinology, Diabetology and Metabolism, Lausanne University Hospital, CHUV, Lausanne, Switzerland
| | - Tanvir Sajed
- Department of Computing Science, University of Alberta, Edmonton, AB T6G 2E9 Canada
| | - David S Wishart
- Department of Biological Sciences, University of Alberta, Edmonton, AB T6G 2E9 Canada
- Department of Computing Science, University of Alberta, Edmonton, AB T6G 2E9 Canada
| | - Cristina Andres Lacueva
- Biomarkers and Nutrimetabolomic Laboratory, Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA, Faculty of Pharmacy and Food Sciences, Campus Torribera, University of Barcelona, Barcelona, Spain
- CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
| | | | - Giulia Praticò
- University of Copenhagen, NEXS 30, Rolighedsvej, DK-1958 Frederiksberg C, Denmark
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Moore JB, Horti A, Fielding BA. Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets. BMJ Open 2018; 8:e021387. [PMID: 30228100 PMCID: PMC6144340 DOI: 10.1136/bmjopen-2017-021387] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
OBJECTIVES To comprehensively survey the sugar and nutrient contents of yogurt products available in UK supermarkets, in particular those marketed to children. DESIGN A cross-sectional survey of yogurt products available in the UK's supermarkets in November 2016. METHODS Data were collected from five major online UK supermarkets and a process flow strategy was used to place yogurts into eight categories: children's, dairy alternatives, dessert, drinks, fruit, flavoured, natural/Greek style and organic. A comprehensive database of product information for 921 unique products was created and analysed. RESULTS The total sugar, fat, protein, calcium and energy contents were highly variable across categories, and the ranges were extremely broad. Although lower than the dessert category, the medians (range) of the total sugar content of children's (10.8 g/100 g (4.8-14.5)), fruit (11.9 g/100 g (4.6-21.3)), flavoured (12.0 g/100 g (0.1-18.8)) and organic (13.1 g/100 g (3.8-16.9)) yogurt products were all well above 10 g/100 g, and represented >45% of total energy. Only two out of 101 children's yogurt and fromage frais products surveyed qualified as low sugar (≤5 g/100 g). Natural/Greek yogurts had dramatically lower sugar contents (5.0 g/100 g (1.6, 9.5), largely lactose) than all other categories. While low-fat (<3 g/100 g) products had less sugar and energy than higher fat yogurts, nonetheless 55% (285 of 518 low-fat yogurts) contained between 10 and 20 g sugar/100 g. Within the children's category, fromage frais had higher protein (5.3 g/100 g (3.3, 8.6) vs 3.2 (2.8, 7.1); p<0.0001) and calcium contents (150 mg/100 g (90, 240) vs 130.5 mg/100 g (114, 258); p=0.0015) than yogurts. CONCLUSIONS While there is good evidence that yogurt can be beneficial to health, products on the market vary widely in total sugars. Fewer than 9%, and only 2% of the children's, products surveyed were low enough in sugar to earn 'green' in UK front of the pack labelling. Reformulation for the reduction of free sugars in yogurts is warranted.
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Affiliation(s)
- J Bernadette Moore
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
- Department of Nutritional Sciences, Faculty of Health and Medical Sciences, University of Surrey, Surrey, UK
| | - Annabelle Horti
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | - Barbara A Fielding
- Department of Nutritional Sciences, Faculty of Health and Medical Sciences, University of Surrey, Surrey, UK
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Hutchings SC, Low JYQ, Keast RSJ. Sugar reduction without compromising sensory perception. An impossible dream? Crit Rev Food Sci Nutr 2018; 59:2287-2307. [DOI: 10.1080/10408398.2018.1450214] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Scott C. Hutchings
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Julia Y. Q. Low
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Russell S. J. Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
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Lima M, Ares G, Deliza R. Children and adults' sensory and hedonic perception of added sugar reduction in grape nectar. J SENS STUD 2018. [DOI: 10.1111/joss.12317] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Mayara Lima
- Food Technology Department; Technology Institute - Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro; Brazil
| | - Gastón Ares
- Sensometrics & Consumer Science; Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Pando; Uruguay
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos, Avenida das Américas; Rio de Janeiro Brazil
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Benkirane H, Taboz Y, Benajiba N, Guennoun Y, Khadmaoui A, Bouziani A, Bajit H, Kari KE, Bentahila N, Barkat A, Aguenaou H. Acceptance of sugar reduction in yoghurt among Moroccan population. Pan Afr Med J 2017; 28:310. [PMID: 29721140 PMCID: PMC5927571 DOI: 10.11604/pamj.2017.28.310.12257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2017] [Accepted: 11/27/2017] [Indexed: 11/11/2022] Open
Abstract
Introduction Morocco has recently developed a plan of reducing sugar consumption to reinforce prevention of non-communicable diseases and to contribute to the achievement of global voluntary targets for non-communicable diseases set by ICN2 by 2025. The objective of the present study was to assess acceptance of yogurts with different percentage reduction of sugar by the Moroccan population. Methods A total of 201 participants (age > 15 y.) were recruited to determine the level of sugar reduction in yogurt. Sucrose was added to a plain yoghurt in the following different concentrations 166.5; 149.8; 133.2; 116.5; 99; 83.2 mM/l, corresponding to the reduction of sugar of 0%, -10%, -20%, -30%, -40% and -50%, respectively, compared available yogurt in local market. Overall, the acceptability scores of the different yoghurts were based on liking, “Just About Right” (JAR) and purchase intent scales was used to score the different yoghurts. Results Yogurts containing -20% and -30% added sugar were highly accepted by 81% and 74% of respondents. Based on JAR score, yoghurt with 20% (133.2mM/l) and 30% (116.5 mM/l) reduction were considered as “Just about right” by 42.7% and 44.3% respectively. Best average score of purchase intent was obtained for sucrose concentration of 149.8 mM/l. 35.8% and 40.3% for yoghurt with sucrose concentration of 133.2 mM/l and 116.5 mM/l respectively. Conclusion The finding from this study indicated that yogurts containing -20% and -30% added sugar were most accepted by respondents. Advocacy before dairy industry to have them commit towards sugar reduction in yogurt is needed, in order to help achieving the national sugar reduction strategy in Morocco.
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Affiliation(s)
- Hasnae Benkirane
- Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl-CNESTEN), RDC-Nutrition, Kénitra, Maroc
| | - Youness Taboz
- Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl-CNESTEN), RDC-Nutrition, Kénitra, Maroc
| | - Nada Benajiba
- Clinical Nutrition Program, Department of Health Sciences, College of Health and Rehabilitation Sciences, Princess Nourah Bint Abdulrahman University, Riyadh, KSA
| | - Yasmine Guennoun
- Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl-CNESTEN), RDC-Nutrition, Kénitra, Maroc
| | | | - Amina Bouziani
- Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl-CNESTEN), RDC-Nutrition, Kénitra, Maroc
| | - Habiba Bajit
- Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl-CNESTEN), RDC-Nutrition, Kénitra, Maroc
| | - Khalid El Kari
- Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl-CNESTEN), RDC-Nutrition, Kénitra, Maroc
| | - Nawal Bentahila
- Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl-CNESTEN), RDC-Nutrition, Kénitra, Maroc.,GANIM, Groupe de Recherche en Nutrition Infantile, Maroc
| | - Amina Barkat
- GANIM, Groupe de Recherche en Nutrition Infantile, Maroc.,Equipe de Recherche en Santé et Nutrition du Couple Mère-Enfant, Faculté de Médecine et de Pharmacie de Rabat, Université Mohammed V de Rabat, Maroc
| | - Hassan Aguenaou
- Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl-CNESTEN), RDC-Nutrition, Kénitra, Maroc.,GANIM, Groupe de Recherche en Nutrition Infantile, Maroc
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Aryana KJ, Olson DW. A 100-Year Review: Yogurt and other cultured dairy products. J Dairy Sci 2017; 100:9987-10013. [DOI: 10.3168/jds.2017-12981] [Citation(s) in RCA: 204] [Impact Index Per Article: 29.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Accepted: 08/01/2017] [Indexed: 11/19/2022]
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41
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Aroma-related cross-modal interactions for sugar reduction in milk desserts: Influence on consumer perception. Food Res Int 2017; 97:45-50. [DOI: 10.1016/j.foodres.2017.02.019] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2016] [Revised: 02/24/2017] [Accepted: 02/26/2017] [Indexed: 11/20/2022]
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42
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Oliveira D, Reis F, Deliza R, Rosenthal A, Giménez A, Ares G. Difference thresholds for added sugar in chocolate-flavoured milk: Recommendations for gradual sugar reduction. Food Res Int 2016; 89:448-453. [DOI: 10.1016/j.foodres.2016.08.019] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2016] [Revised: 08/18/2016] [Accepted: 08/20/2016] [Indexed: 11/28/2022]
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Panahi S, Tremblay A. The Potential Role of Yogurt in Weight Management and Prevention of Type 2 Diabetes. J Am Coll Nutr 2016; 35:717-731. [PMID: 27332081 DOI: 10.1080/07315724.2015.1102103] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Yogurt is a semisolid fermented milk product that originated centuries ago and is viewed as an essential food and important source of nutrients in the diet of humans. Over the last 30 years, overweight and obesity have become characteristic of Western and developing countries, which has led to deleterious health outcomes, including cardiovascular disease, type 2 diabetes, hypertension, and other chronic conditions. Recent epidemiological and clinical evidence suggests that yogurt is involved in the control of body weight and energy homeostasis and may play a role in reducing the risk for type 2 diabetes partly via the replacement of less healthy foods in the diet, its food matrix, the effect of specific nutrients such as calcium and protein on appetite control and glycemia, and alteration in gut microbiota. This review will discuss the specific properties that make yogurt a unique food among the dairy products, epidemiological and clinical evidence supporting yogurt's role in body weight, energy balance, and type 2 diabetes, including its potential mechanisms of action and gaps that need to be explored. Key teaching points • Several epidemiological and clinical studies have suggested a beneficial effect of yogurt consumption in the control of body weight and energy homeostasis, although this remains controversial. • Yogurt possesses unique properties, including its nutritional composition; lactic acid bacteria, which may affect gut microbiota; and food matrix, which may have a potential role in appetite and glycemic control. • Potential mechanisms of action of yogurt include an increase in body fat loss, decrease in food intake and increase in satiety, decrease in glycemic and insulin response, altered gut hormone response, replacement of less healthy foods, and altered gut microbiota. • The relative energy and nutrient content and contribution of a standard portion of yogurt to the overall diet suggest that the percentage daily intake of these nutrients largely contributes to nutrient requirements and provides a strong contribution to the regulation of energy metabolism.
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Affiliation(s)
- Shirin Panahi
- a Department of Kinesiology , Université Laval , Québec City , Québec , CANADA
| | - Angelo Tremblay
- a Department of Kinesiology , Université Laval , Québec City , Québec , CANADA.,b Centre de Recherche de l`Institut de Cardiologie et de Pneumologie de Québec , Québec City , Québec , CANADA
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Sensory impact of lowering sugar content in orange nectars to design healthier, low-sugar industrialized beverages. Appetite 2015; 96:239-244. [PMID: 26428862 DOI: 10.1016/j.appet.2015.09.028] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2015] [Revised: 09/23/2015] [Accepted: 09/24/2015] [Indexed: 12/28/2022]
Abstract
The presence of added sugars (AS) in the diet is associated with increased risk of obesity and other chronic diseases. We assessed sensory impact of lowering AS in orange nectar, aiming at new WHO sugar guideline. Ideal sweetness by just-about-right (JAR) tests (60 consumers), difference and rejection thresholds (36 and 35 assessors), and acceptance and sensory profile by Check-all-that-apply (CATA) tests (100 consumers) were performed. JAR test comprised six concentrations of AS from 12% down to 4.5%. Thresholds tests comprised orange nectars at reference sugar concentration (10%) and at lower sugar levels. Acceptance and CATA tests compared reference, ideal sweetness and thresholds concentrations. There were two groups of consumers; one with ideal sweetness lower at 5.5% AS and another with ideal sweetness at standard 10.5% AS. The average ideal sweetness among all consumers was 7.3% AS. The difference threshold from the reference at 10.5% AS was at 8.5% AS and the rejection threshold was 7.2%. Overall acceptance of nectar with 8.5% and 7.2% AS was similar to reference and higher than acceptance of nectar with 5.5%. However, after cluster analysis, nectars with 5.5% AS did not differ from nectars with 8.5% or 7.2% AS, suggesting the possibility of a gradual reduction until 5.5% in the long term. Lowering AS to 7.2% or 5.5% caused significant changes in viscosity, sweet odor, bitterness and sweetness in comparison to the reference concentration. Lowering sugar from 10% to 8.5% did not affect acceptance or sensory attributes, and could be indicated for a first reduction. Results indicate that a gradual reduction to 7.2% and 5.5% would be feasible. Reductions can remove 3150-9450 tons of sugar per year from the Brazilian diet resulting in healthier beverages.
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Oliveira D, Antúnez L, Giménez A, Castura JC, Deliza R, Ares G. Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking. Food Res Int 2015; 75:148-156. [DOI: 10.1016/j.foodres.2015.05.050] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 05/14/2015] [Accepted: 05/27/2015] [Indexed: 11/28/2022]
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Miklavec K, Pravst I, Grunert KG, Klopčič M, Pohar J. The influence of health claims and nutritional composition on consumers’ yoghurt preferences. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.02.006] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Prebiotic and diet/light chocolate dairy dessert: Chemical composition, sensory profiling and relationship with consumer expectation. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.015] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Markey O, Lovegrove JA, Methven L. Sensory profiles and consumer acceptability of a range of sugar-reduced products on the UK market. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Li X, Lopetcharat K, Drake M. Parents’ and Children's Acceptance of Skim Chocolate Milks Sweetened by Monk Fruit and Stevia Leaf Extracts. J Food Sci 2015; 80:S1083-92. [DOI: 10.1111/1750-3841.12835] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Accepted: 02/04/2015] [Indexed: 11/26/2022]
Affiliation(s)
- X.E. Li
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh NC 27695 U.S.A
| | | | - M.A. Drake
- Dept. of Food Science; North Carolina State Univ; Raleigh NC 27695-7624 U.S.A
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Gaze L, Oliveira B, Ferrao L, Granato D, Cavalcanti R, Conte Júnior C, Cruz A, Freitas M. Preference mapping of dulce de leche commercialized in Brazilian markets. J Dairy Sci 2015; 98:1443-54. [DOI: 10.3168/jds.2014-8470] [Citation(s) in RCA: 84] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2014] [Accepted: 10/16/2014] [Indexed: 11/19/2022]
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