Prebiótico e edulcorantes naturais como alternativas saudáveis à substituição de sacarose em iogurte

Abstract

Excessive sucrose intake is a risk factor for chronic noncommunicable diseases, such as obesity, diabetes and metabolic syndrome. In this context, consumers have been showing a growing interest in healthy and balanced food planning, seeking product options that meet health, wellness, practicality and convenience trends. This research aimed to: (i) determine the equivalence and sweetness potency of the prebiotic fructo-oligosaccharide (FOS) and natural sweeteners (stevia, xylitol, isomaltulose) in relation to sucrose in yogurts; (ii) characterize yogurt sensory profile with prebiotic and natural sweeteners by means of descriptive and temporal sensorial tests, such as Check -All-That-Apply (CATA) and Time-Intensity (TI); and (iii) evaluate yogurt acceptance by consumers. Five yogurt samples were evaluated, each of them sweetened with sucrose, stevia, xylitol, isomaltulose or FOS. Sensorial tests were carried out by yogurt-consuming volunteers. Magnitude scale method was used to determine sweetness equivalence and potency, considering yogurt ideal sucrose concentration 5.1%. In time-intensity analysis, the sweetness intensity of the samples was evaluated over the time of ingestion. Regarding CATA analysis, consumers were asked to select attributes that characterized each sample and then evaluate the acceptance. To amount to the ideal sucrose concentration, stevia, xylitol, isomaltulose and FOS should be added to the yogurt at concentrations of 0.0263%; 6.10%; 18.20% and 23.88%, respectively. As for the time-intensity analysis, the samples showed a sweetness-intensity temporal profile similar to sucrose, but FOS and isomaltulose presented higher intensities. Regarding CATA analysis and acceptance, the yogurts sweetened with FOS and isomaltulose were characterized as viscous, consistent / full-bodied, creamy, aerated, velvety, sweet taste and characteristic flavor of natural yogurt. These characteristics contributed to the fact that consumers preferred the samples with an average acceptance of 5.58 and 5.84, respectively. Yogurt sweetened with sucrose presented the same flavor characteristics as FOS and isomaltulose, but with a liquid texture and it was well accepted by consumers with an average of 5.01. The samples with xylitol and stevia were described as fermented milk flavor, acid and bitter taste, metallic taste, residual taste and liquid, and these characteristics contributed to the fact that the samples were the least preferred by consumers with an average of 4.58 and 4.09, respectively. Based on the results, FOS and isomaltulose are potential sucrose substitutes in yogurts being well accepted by consumers and adding nutritional value to the product with beneficial health effects.