Li X E, Lopetcharat K, Drake M A
Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ, Raleigh, NC 27695, U.S.A.
Nouveau Centric Co. Ltd, Bangkok, 10250, Thailand.
J Food Sci. 2015 May;80(5):S1083-92. doi: 10.1111/1750-3841.12835. Epub 2015 Apr 6.
Chocolate milk increases milk consumption of children, but high sugar content raises health concerns. Interest in sugar reduction and parents' preference for natural sweeteners necessitates further research on natural nonnutritive sweeteners. However, it is important to maintain consumer acceptability, especially for children, while reducing sugar in chocolate milk. The objectives of this study were to identify the sweetness intensity perception of stevia leaf (STV) and monk fruit (MK) extracts in skim chocolate milk (SCM), to evaluate STV and MK as the sole or partial sweetener source for SCM for young adults (19 to 35 y) and children (5 to 13 y), and to determine if information on natural nonnutritive sweeteners impacted parents' acceptability of SCM. Power function and 2-alternative forced choice studies were used to determine the iso-sweetness of nonnutritive sweeteners to a sucrose control in SCM (51.4 g/L, SUC control). Young adults (n = 131) evaluated 9 different SCM (SUC control, STV, MK, STV:sucrose blends, or MK:sucrose blends) in a completely randomized 2-d test. Children (n = 167) evaluated SUC control SCM and SCM with 39.7 g/L sucrose and 46 mg/L MK (MK25) or 30 mg/L STV (STV25). Parents evaluated SUC control, MK25, and STV25 in a balanced crossover design with a 40-d wait time between primed or unprimed ballots. Chocolate milks solely sweetened by nonnutritive sweeteners were less acceptable compared with SUC control by young adults. MK25 and STV25 were acceptable by young adults and children. The presentation of chocolate milk label information had different effects on parental acceptance. Traditional parents preferred sucrose sweetened SCM, and label conscious parents preferred SCM with natural nonnutritive sweeteners.
巧克力牛奶增加了儿童的牛奶摄入量，但高糖含量引发了健康担忧。鉴于对降低糖分的关注以及家长对天然甜味剂的偏好，有必要对天然非营养性甜味剂进行进一步研究。然而，在减少巧克力牛奶中的糖分的同时，保持消费者的接受度很重要，尤其是对于儿童。本研究的目的是确定甜叶菊（STV）和罗汉果（MK）提取物在脱脂巧克力牛奶（SCM）中的甜度感知强度，评估STV和MK作为年轻人（19至35岁）和儿童（5至13岁）SCM的唯一或部分甜味剂来源，并确定关于天然非营养性甜味剂的信息是否会影响家长对SCM的接受度。使用幂函数和二项强制选择研究来确定非营养性甜味剂与SCM中蔗糖对照（51.4 g/L，SUC对照）的等甜度。131名年轻人在一项完全随机的两天测试中评估了9种不同的SCM（SUC对照；STV；MK；STV与蔗糖的混合物；或MK与蔗糖的混合物）。167名儿童评估了SUC对照SCM以及含有39.7 g/L蔗糖和46 mg/L MK（MK25）或30 mg/L STV（STV25）的SCM。家长们在平衡交叉设计中评估了SUC对照、MK25和STV25，在有提示或无提示投票之间有40天的等待时间。与SUC对照相比，仅用非营养性甜味剂调味的巧克力牛奶不太受年轻人欢迎。MK25和STV25受到年轻人和儿童的接受。巧克力牛奶标签信息的呈现对家长的接受度有不同影响。传统家长更喜欢蔗糖调味的SCM，而注重标签的家长更喜欢含有天然非营养性甜味剂的SCM。
