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Sensory attributes of low‐fat strawberry yoghurt as influenced by honey from different floral sources, sucrose and high‐fructose corn sweetener
Author(s) -
POPA DARCLEE,
USTUNOL ZEYNEP
Publication year - 2011
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2011.00694.x
Subject(s) - food science , sweetness , sucrose , high fructose corn syrup , fructose , flavour , aroma , chemistry , sugar , corn syrup
Low‐fat strawberry yoghurts were prepared with each of five alternative sweeteners: sucrose, high‐fructose corn syrup and honey from three different floral sources. A ninety‐nine‐member consumer panel evaluated the yoghurts for flavour, aroma, sweetness and overall acceptance. Degree of liking was scored by the panellists on a nine‐point hedonic scale. Panellists preferred sucrose‐sweetened yoghurts over those sweetened with high‐fructose corn syrup and honey ( P < 0.05). Among the honey‐sweetened yoghurts, sage honey was the most liked ( P < 0.05), followed by alfalfa‐ and sourwood‐sweetened yoghurts.