Consumer acceptability of no added sugar pound cakes under blind and informed testing conditions

Abstract

AbstractStevia is an emerging natural high‐intensity sweetener. There are negative perceptions of zero‐calorie sweeteners, but studies that provide knowledge of these sweeteners improve their perception. This study evaluated consumer acceptability of a zero‐sugar bakery product under blind and informed conditions (n = 96) along with physicochemical analysis of the products. Rebaudioside A (Reb A) and the new types of stevia (Rebs D and M) with sugar as a control were used to formulate pound cakes. Panelists evaluated the overall hedonic impressions (aroma, texture, flavor, and aftertaste) and intensity (sweetness and bitterness) of the cakes under blind and informed conditions with an enforced 2‐week break between evaluations. During the informed session, a document was provided prior to evaluating samples that included stevia's health benefits and the nutritional facts panels for the cakes. The cakes underwent volatile profile (electronic nose [e‐nose]) and water activity (aw) analysis. Overall, stevia cakes showed an increase in flavor and texture liking during the informed session when compared to the blind session, but only Reb A showed a significant difference (p < 0.05). The increase in liking scores indicated that information positively affected the consumer's perception of the stevia‐sweetened cakes attributes. The e‐nose confirmed differences in aroma. There was a significant difference in aw of the samples Rebs A, D, M versus sucrose (p < 0.05). No significant differences were observed among the Rebs (p > 0.05). This study illustrates that stevia, despite non‐browning or fermenting, can be used in a practical baking application, and product‐related information impacts consumer acceptability.Practical ApplicationThis study demonstrates that product‐related information may have an impact on the consumer acceptability of the product. Through potential labeling improvements, overall consumer perception and acceptability of zero‐sugar added or low‐sugar products could be improved. This study also illustrates that stevia, despite being a non‐browning or fermenting sugar alternative, can be used in a practical baking application.