A three-step sensory-based approach to maximize consumer acceptability for new low-sugar licorice-chocolate-flavored milk drink

A three-step sensory-based approach to maximize consumer acceptability for new low-sugar... Licorice has many functional characteristics. The present study aimed to 1) develop a new flavored dairy beverage containing licorice extract powder (LEP) and cocoa powder (CP); 2) maximize the consumer acceptability of the beverage, using a three-step sensory-based approach, and 3) verify the physicochemical and microbial stability of the beverage during refrigerated storage. In the first step, 16 formulae containing four CP:LEP ratios (0.85:0.15, 0.70:0.30, 0.55:0.45, 0.40:0.60) and four sucrose levels (2, 4, 6, 8 g 100 g−1), and a control sample (chocolate milk), were evaluated by a liking test. Second, the three formulations that obtained the highest liking scores were assessed, using a preference ranking test. Third, a second liking test was performed on the significantly most preferred formulation (CP:LEP, 0.70:0.30; sucrose, 6 g 100 g−1) and three of its variants. Based on the sensory results, the milk drink was optimized at 0.65:0.35 CP:LEP and 5% sugar. During 14 days at 4 °C, the optimum drink formula showed no significant changes in acidity, pH and microbial growth and a significantly higher color and sedimentation stability than the control. Consequently, licorice showed promising potential to be used in the formulation of acceptable functional milk products, such as low-sugar flavored drinks. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png LWT - Food Science and Technology Elsevier

A three-step sensory-based approach to maximize consumer acceptability for new low-sugar licorice-chocolate-flavored milk drink

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0023-6438
D.O.I.
10.1016/j.lwt.2018.01.064
Publisher site
See Article on Publisher Site

Abstract

Licorice has many functional characteristics. The present study aimed to 1) develop a new flavored dairy beverage containing licorice extract powder (LEP) and cocoa powder (CP); 2) maximize the consumer acceptability of the beverage, using a three-step sensory-based approach, and 3) verify the physicochemical and microbial stability of the beverage during refrigerated storage. In the first step, 16 formulae containing four CP:LEP ratios (0.85:0.15, 0.70:0.30, 0.55:0.45, 0.40:0.60) and four sucrose levels (2, 4, 6, 8 g 100 g−1), and a control sample (chocolate milk), were evaluated by a liking test. Second, the three formulations that obtained the highest liking scores were assessed, using a preference ranking test. Third, a second liking test was performed on the significantly most preferred formulation (CP:LEP, 0.70:0.30; sucrose, 6 g 100 g−1) and three of its variants. Based on the sensory results, the milk drink was optimized at 0.65:0.35 CP:LEP and 5% sugar. During 14 days at 4 °C, the optimum drink formula showed no significant changes in acidity, pH and microbial growth and a significantly higher color and sedimentation stability than the control. Consequently, licorice showed promising potential to be used in the formulation of acceptable functional milk products, such as low-sugar flavored drinks.

Journal

LWT - Food Science and TechnologyElsevier

Published: May 1, 2018

References

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