Kawakami Cintia Akina, Selani Miriam Mabel, Saldaña Erick, Pimentel-Filho Natan de Jesus, Fontenele Domingues Maria Aliciane
Centro de Ciências da Natureza (CCN), Campus Lagoa do Sino, Universidade Federal de São Carlos (UFSCar), Rod. Lauri Simões de Barros, Km 12, 18290-000 Buri, SP, Brazil.
Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru.
Food Res Int. 2025 Jan;200:115524. doi: 10.1016/j.foodres.2024.115524. Epub 2024 Dec 17.
This study aimed to investigate the impact of sucrose reduction on the sensory dynamics and consumer acceptance of short-dough biscuits, incorporating thaumatin as a flavor enhancer. Using the hedonic threshold, the research identified that a 25 % reduction in sucrose was generally acceptable to consumers, whereas a 50 % reduction led to product rejection, indicating a strong preference for sweetness. Temporal Dominance of Sensations (TDS) analysis further confirmed consumers' sensitivity to sugar levels, with a marked preference for biscuits containing a 25 % sucrose reduction. Interestingly, thaumatin's inclusion did not influence the perception of sweetness but enhanced the buttery flavor. Despite lower fracturability in reduced-sugar biscuits, hardness remained largely unaffected, contrary to initial expectations. Additionally, the reduced sugar content resulted in darker biscuits, which may have contributed to variations in consumer acceptance. The storage time did not significantly impact the sensory attributes, indicating that sugar reduction can be implemented without compromising consumer satisfaction over time. These findings are significant for food manufacturers seeking to develop healthier biscuit formulations while maintaining product appeal.
本研究旨在探讨降低蔗糖含量对短面团饼干感官动态及消费者接受度的影响，并将索马甜作为风味增强剂。通过享乐阈值研究发现，蔗糖含量降低25%通常能为消费者所接受，而降低50%则会导致产品被拒，这表明消费者对甜味有强烈偏好。感官主导性分析（TDS）进一步证实了消费者对糖分水平的敏感度，明显更青睐蔗糖含量降低25%的饼干。有趣的是，添加索马甜并未影响对甜味的感知，但增强了黄油味。尽管低糖饼干的易碎性较低，但硬度基本未受影响，这与最初的预期相反。此外，糖分含量降低导致饼干颜色变深，这可能是消费者接受度存在差异的原因之一。储存时间对感官属性没有显著影响，这表明在不影响消费者长期满意度的情况下，可以实施降低糖分的措施。这些发现对于寻求开发更健康饼干配方同时保持产品吸引力的食品制造商具有重要意义。
