Publication type: Conference poster
Type of review: Peer review (abstract)
Title: Stepwise sugar reduction in breakfast cereals by different approaches without compromising taste
Authors: Cezanne, Marie-Louise
Bongartz, Annette
Julius, Nina
Brombach, Christine
Schlüchter, Steffi
et. al: No
Conference details: EUROSENSE 2020 : 9th European Conference on Sensory and Consumer Research, online, 13-16 December 2020
Issue Date: 13-Dec-2020
Language: English
Subjects: Sensory; Sugar reduction; Breakfast cereals
Subject (DDC): 664: Food technology
Abstract: Sugar reduction in food is omnipresent in the media. Especially processed foods are in focus. And it is particularly critical when foods perceived as healthy (e.g. breakfast cereals or yogurt) contain a lot of sugar. In this research project, various (technology and recipe based) possibilities for reducing added sugar in breakfast cereals were investigated. The aim was to ensure that consumers perceive the sugar-reduced products as "equally sweet" compared to those without sugar reduction. For three different categories of breakfast cereals (crunchy, flakes and puffs) and three different tastes each (plain, fruit, chocolate), sugar-reduced variants were developed. Different strategies were explored to reduce added sugar, for example, the use of flavourings, the use of a binder based on soluble fibres or the generation of sensory contrasts. To confirm the "silent" reduction of sugar in the resulting prototypes, sensory tests (A / not-A tests, ISO 8588) were carried out in different target groups (regarding gender, age groups, consumption habits). Results of the study show in general, that the use of a binder based on soluble fibres is best suited for sugar reduction in crunchy mueslis. A reduction of up to 20% added sugar can be achieved. For flakes, a reduction of up to 22% sugar can be achieved using the "sensory contrast" approach. And with the "flavourings" approach, the added sugar in puffs can also be reduced by up to 20% within one adjustment step. A substantial reduction of added sugar without changing the sensory properties is an incredibly challenging task - no matter what kind of food. Only relatively small reduction steps are possible without sensory impairments. It is therefore recommended to combine different approaches and to choose small to medium reduction steps in order to maintain consumer acceptance.
Fulltext version: Published version
License (according to publishing contract): Licence according to publishing contract
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Appears in collections:Publikationen Life Sciences und Facility Management

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