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dc.contributor.authorTorrico, Damiren
dc.contributor.authorTam, J.en
dc.contributor.authorFuentes, S.en
dc.contributor.authorGonzalez Viejo, C.en
dc.contributor.authorDunshea, F. R.en
dc.date.accessioned2019-08-12T21:32:39Z
dc.date.available2019-07-12en
dc.date.issued2019-07en
dc.identifier.citationTorrico, D.D., Tam, J., Fuentes, S., Gonzalez Viejo, C., & Dunshea, F.R. (2019). D-Tagatose as a sucrose substitute and its effect on the physico-chemical properties and acceptability of strawberry-flavored yogurt. Foods, 8(7), 256. doi:10.3390/foods8070256en
dc.identifier.issn2304-8158en
dc.identifier.urihttps://hdl.handle.net/10182/10866
dc.description.abstractSugar not only provides the desirable sweetness but its reduction can also alter the physico-chemical properties of foods. The objective of this study was to evaluate the effects of tagatose as a sugar substitute on selected physico-chemical properties and sensory acceptability of strawberry-flavored yogurts. Six yogurt samples with decreasing concentrations of sucrose (8.50 to 1.70 g/100 g) and increasing concentrations of tagatose (0.00 to 9.24 g/100 g) were evaluated. Physico-chemical tests (pH, lactic acid (%), °Brix, water-holding capacity (WHC), viscosity, and color) were conducted to examine the quality and shelf-life of yogurts during 28 days of storage at 4 °C. An acceptability test (n = 55) was conducted to evaluate the sensory characteristics of yogurts. Sucrose reductions by the replacement of up to 80% tagatose showed marginal effects on the selected physico-chemical properties; however, the loss of red color (a*) and increase in yellowness (b*) of the tagatose-substituted samples were significant. Strawberry yogurts with tagatose replacements had similar acceptability scores for all attributes. Sucrose reduction showed a positive effect on the purchase intent of the strawberry yogurts (an increase of 3–30%). These findings can be used to understand the effects of tagatose/sucrose formulations on the acceptability and physico-chemical properties of yogurts.en
dc.format.extent18en
dc.language.isoenen
dc.publisherMDPIen
dc.relationThe original publication is available from - MDPI - https://doi.org/10.3390/foods8070256en
dc.relation.urihttps://doi.org/10.3390/foods8070256en
dc.rights© 2019 by the authors. Licensee MDPI, Basel, Switzerland.en
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjecttagatoseen
dc.subjectsugar reductionen
dc.subjectyogurten
dc.subjectphysico-chemicalen
dc.subjectacceptabilityen
dc.titleD-Tagatose as a sucrose substitute and its effect on the physico-chemical properties and acceptability of strawberry-flavored yogurten
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.identifier.doi10.3390/foods8070256en
dc.subject.anzsrc0908 Food Sciencesen
dc.subject.anzsrc090801 Food Chemistry and Molecular Gastronomy (excl. Wine)en
dc.relation.isPartOfFoodsen
pubs.issue7en
pubs.notesDate of acceptance: 10 Jul 2019 Article number: 256en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.publication-statusPublisheden
pubs.volume8en
dc.identifier.eissn2304-8158en
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0003-1482-2438


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