消费者对酸奶中的甜味剂的看法
E Crown1, D Rovai1, C M Racette1
1Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27606.
Journal of dairy science
|September 8, 2024
概括
消费者更喜欢"天然加糖"的酸奶,而不是减少糖的说法. 虽然蜂蜜在概念上是最喜欢的,但味道驱动购买,最喜欢的是含糖糖的酸奶,尽管糖显示出降低糖的希望.
科学领域:
- 食品科学与技术 食品科学与技术
- 消费者行为 消费者行为
- 感官科学 感官科学
背景情况:
- 由于健康问题 (肥胖,糖尿病,心血管疾病),消费者对低糖产品的兴趣日益增长.
- 酸奶是一个受欢迎的产品类别,其中降低糖分是关键趋势.
- 了解消费者对甜味剂的看法及其对产品喜好影响对于产品开发至关重要.
研究的目的:
- 评估消费者对低糖酸奶的看法,无论是从概念上还是从实际产品喜好来看.
- 评估消费者对商业酸奶中使用的不同甜味剂的偏好.
- 为了确定甜味剂类型和原料对酸奶接受度的影响.
主要方法:
- 一项在线调查 (n=1,290) 评估了消费者对酸奶甜味剂的看法,使用了人口统计学,协议,Kano和MaxDiff缩放问题.
- 五种香草酸奶的配方是以同甜的口味强度,使用糖,豆,豆,糖/蜂蜜混合物或糖/豆/豆混合物.
- 消费者接受测试 (n=229) 评估了喜欢,其中一半的消费者 (n=115) 首次选择了甜味剂类型.
主要成果:
- 从概念上来说",自然含糖"的说法比"减少糖"的说法更受欢迎;蜂蜜是最受欢迎的甜味剂,而粉是最不受欢迎的.
- 给消费者提供甜味剂类型的原料对接受度产生了积极的影响,但含糖糖的酸奶获得了最高的喜欢分数.
- 含有素或素//糖混合的酸奶比单独含有素的酸奶更受欢迎,这表明素具有降糖的潜力.
结论:
- 消费者渴望健康,天然含糖的酸奶,但感官属性 (风味,味道) 是喜欢和购买意图的主要驱动因素.
- 自然非营养甜味剂复制糖的感官体验的能力比消费者对甜味剂的熟悉程度更为关键.
- 艾卢洛斯在酸奶中显示出作为降糖成分的潜力,在混合物中使用时,与甜相比,提高了喜好.
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