ArticleJournal of food science2022
Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners.
Article in Journal of food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers, 2 of them syntheses that pooled it.
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Who cites it
9 citing papers in PubMed, 2 syntheses or guidelines pooled it, 29 citations in OpenAlex.
- Bibliometric analysis on the literature of monk fruit extract and mogrosides as sweeteners.Frontiers in nutrition · 2023Pooled it
- Can Artificial Sweeteners Increase the Risk of Cancer Incidence and Mortality: Evidence from Prospective Studies.Nutrients · 2022Pooled it
- Mogrosides as Dual-Function Sweeteners: A Comprehensive Review of Extraction, Metabolism, Antidiabetic Mechanisms, and Food Applications.Nutrients · 2026Review
- Gradual increases in sugar concentration enhance total perceived sweetness in individuals prone to sweetness habituation.Frontiers in psychology · 2025Article
- Low Fat Yoghurts Produced with Different Protein Levels and Alternative Natural Sweeteners.Foods (Basel, Switzerland) · 2024Article
- Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt.Molecules (Basel, Switzerland) · 2023Article
- Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits.Frontiers in nutrition · 2023Review
- Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations.Foods (Basel, Switzerland) · 2022Article
- Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners.Journal of food science · 2022Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sweetened yogurts can contain between 10 and 13% added sugar. However, studies have shown that sugar reduction or replacement can influence yogurt quality. The main objective of this research was to investigate the effects of yogurt with added natural sweeteners on temporal sensory profile, liking, satiety and postconsumption measures. Yogurt samples were prepared with iso-sweet concentrations of sucrose (9 g/100 g of plain yogurt) using xylitol (10 g/100 g), stevia (0.15 g/100 g), and monk fruit (0.15 g/100 g). Fifty panelists evaluated the temporal sensory profile of these yogurts using multiple-intake temporal dominance of sensations (TDS), and overall liking for each intake. In addition, satiety (hunger, thirst, and fullness) and other postconsumption attributes (healthiness, satisfaction, and purchase intent) were determined. The temporal profile of yogurt sweetened with xylitol was similar to yogurt sweetened with sucrose without any onset of negative sensory characteristics at any point in intake. Yogurt sweetened with stevia had a high dominance duration for astringency. Moreover, yogurt sweetened with monk fruit showed increased dominance of attributes bitter and astringent from the first to third intake. In terms of liking, yogurt containing xylitol was scored the highest followed by stevia and monkfruit. Sweet was a positive temporal driver of liking in yogurt sweetened with monk fruit. However, mouthcoating, sweet, and sour decreased liking in yogurt sweetened with sucrose, xylitol, and stevia respectively. In terms of perceived healthiness, satisfaction and purchase intent, yogurt sweetened with sucrose scored the highest followed by xylitol. Consumption of yogurt sweetened with xylitol, stevia, or monk fruit significantly decreased hunger compared to yogurt sweetened with sucrose. PRACTICAL APPLICATION: The current findings will play an important role for the dairy industry in understanding how sugar replacement with natural sweeteners in yogurt can influence its sensory perception and postconsumption behavior.
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