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MOST PREFERRED LEVEL OF SUGAR: RAPID MEASURE AND CONSUMPTION TEST
Author(s) -
DAILLANT B.,
ISSANCHOU S.
Publication year - 1991
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1991.tb00510.x
Subject(s) - mathematics , sugar , statistics , ideal point , test (biology) , ideal (ethics) , consumption (sociology) , toxicology , econometrics , psychology , food science , chemistry , biology , ecology , social science , philosophy , geometry , epistemology , sociology
. This study dealt with the determination of the most preferred level of sugar in plain yoghurt. Twenty‐four consumers participated in 13 lab meals. The results of a rapid test, based on ideal relative‐rating were compared to the results of a consumption test, based on the amount of test product consumed, in order to assess if this rapid test predict actual consumption behavior. Linear regression of the ideal‐relative intensity ratings on logarithms of sucrose concentrations was used to estimate, for each subject, ideal‐point (i.e., sucrose level corresponding to a null distance from ideal) and slope (which accounts for tolerance) with a good reproducibility. The consumption tests revealed behavior which could not be related to the level of sugar for 30% of the subjects. Moreover, the most preferred level of sugar obtained with the rapid test was not always the most consumed. However, the two mean values of ideal level are close: 6.3% with ideal‐relative rating, and 7.5% with measurement of eaten quantity. Thus our experimentation underlines the interest of ideal‐relative rating as a good predictor of consumption behavior.