Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation

Abstract

This paper is aimed at developing yoghurts with reduced sugar content and evaluating their physicochemical, microbiological, and sensory characteristics including the stimulation of labels with nutritional indications. Four yoghurt formulations were developed (TY (traditional yoghurt), RSY (reduced sugar yoghurt), RSYL (yoghurt with reduced sugar and lactase), and RSYM (yogurt with reduced sugar and flavour modulator)). Yoghurts were evaluated on the first day of storage for physical-chemical aspects: fat, total protein, ash, total dry extract, reducing and nonreducing sugars, and pH, acidity in lactic acid, syneresis, and viscosity (non-Newtonian fluid) parameters were monitored until the end of refrigerated storage. Online questionnaires were carried out for sensory evaluation of acceptability and purchase intention of appearance. The labels were compared to each other to define which one communicated best with the consumer. The results showed that the reduction of sugar in yoghurt interferes with different physical-chemical parameters: pH, acidity, increasing syneresis, decreasing viscosity, total dry extract, and ash content. Storage influences the pH and acidity stabilization of all yogurts. Knowledge about lower sugar content positively influences acceptability and purchase intention, which preferred more flashy nutritional labels. The formulation adjustment associated with adequate labeling can encourage the consumption of yogurts with reduced added sugar content.