External preference map to evaluate the acceptance of light and diet yogurt preparedusingnatural sweeteners

ABSTRACT: Owing to the high demand for healthier foods, the food industry has been marketing diet and light yogurts. The present study aimed to sensorially evaluate yogurts prepared using natural sweeteners through a simple centroid mixture design with three repetitions at the central point using the preference map methodology. Different formulations were processed using stevia, xylitol, and sucrose in delimited proportions based on the sweetness of the sweetener. A team of tasters was recruited to survey the sensory attributes of the formulations using the check-all-that-apply (CATA) methodology. A product acceptance analysis was also conducted in which 50 consumers evaluated the formulations using a 9-point hedonic scale. After assessing the acceptance, consumers completed the CATA questionnaire. Internal and external preference maps were built using the obtained results. We found high acceptance means (xylitol:stevia:sugar)for F7 (1.0:0:0), F1 (0.5:0:0), and F2 (0:0.5:0.5), which were characterized by a sweet taste, creamy texture, strawberry flavor, fermented milk flavor, and light pink appearance. Formulations with the lowest scores were F6 (0:1.0:0), F3 (0.33:0.33:0.33), and F4(0.5:0.5:0), which were characterized by a residual and bitter taste, astringent sensation, and inconsistent texture.

摘要：鉴于消费者对健康食品的旺盛需求，食品行业近年来持续推广减脂轻食酸奶（diet and light yogurts）。本研究旨在结合偏好图法（preference map methodology），采用简单质心混料设计（centroid mixture design）并在中心点设置三次重复试验，对使用天然甜味剂制备的酸奶开展感官评价。研究基于各甜味剂的甜度特性，划定甜菊糖苷、木糖醇与蔗糖的配比区间，制备了多款不同配方的酸奶样品。招募专业感官品评小组，采用逐项勾选法（check-all-that-apply, CATA）对各配方的感官属性进行调研。同时开展产品接受度分析：招募50名消费者，使用9点喜好量表（9-point hedonic scale）对各配方进行评分。在完成接受度评估后，消费者需填写CATA调查问卷。基于所得实验数据，分别构建内部偏好图与外部偏好图。研究结果表明，F7（1.0:0:0）、F1（0.5:0:0）与F2（0:0.5:0.5）三款配方拥有较高的接受度均值，其感官特征为甜味醇厚、质地细腻顺滑、带有草莓风味与发酵乳风味，外观呈浅粉色。而评分最低的三款配方为F6（0:1.0:0）、F3（0.33:0.33:0.33）与F4（0.5:0.5:0），其感官特征为带有余味与苦味、涩感明显且质地不均。