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The Role of Sugar Reduction on Flavor and Acceptance of School Lunch Chocolate Milk.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	The Role of Sugar Reduction on Flavor and Acceptance of School Lunch Chocolate Milk./
作者:	Nakamura, Ryan Perry.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2023,
面頁冊數:	146 p.
附註:	Source: Masters Abstracts International, Volume: 85-05.
Contained By:	Masters Abstracts International85-05.
標題:	Nutrition. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30673640
ISBN:	9798380717748

The Role of Sugar Reduction on Flavor and Acceptance of School Lunch Chocolate Milk.
Nakamura, Ryan Perry.

The Role of Sugar Reduction on Flavor and Acceptance of School Lunch Chocolate Milk. - Ann Arbor : ProQuest Dissertations & Theses, 2023 - 146 p.

Source: Masters Abstracts International, Volume: 85-05.

Thesis (M.S.)--North Carolina State University, 2023.

This item must not be sold to any third party vendors.

Our objective was to investigate sucrose replacement in school lunch chocolate milk with nutritive and nonnutritive sweeteners with and without lactose hydrolysis of milk on adult and child acceptance. In experiment 1, chocolate milk was formulated with nutritive and nonnutritive sweeteners (allulose, mixed sugar syrup, stevia, monk fruit, or sucralose) to the iso-sweet intensity of a current school lunch chocolate milk formulation with 3.69% sucrose (w/v). In experiment 2, lactose-hydrolyzed chocolate milk was formulated with nutritive and nonnutritive sweeteners (allulose, mixed sugar syrup, stevia, monk fruit) to the iso-sweet intensity of 3.69% sucrose (w/v). In experiment 3, lactose-hydrolyzed chocolate milk was formulated with sweetener blends of allulose, monk fruit and stevia to the iso-sweet intensity 3.69% sucrose (w/v). Iso-sweetness for all experiments was determined using magnitude estimation scaling and confirmed by 2-alternative forced choice paired comparison tests. Sensory properties of chocolate milks in each experiment were documented by descriptive analysis (DA) and temporal dominance of sensations (TDS). Consumer acceptance of chocolate milks was evaluated by young adult consumers for all experiments, and by child consumers for experiment 3. Sweeteners in unhydrolyzed chocolate milk (experiment 1) were differentiated (p<0.05) from the sucrose control chocolate milk due to bitter and metallic tastes inherent in the sweeteners. Liking scores for chocolate milks sweetened with allulose, mixed sugar syrup and sucralose were not different (p>0.05) from the sucrose control chocolate milk while liking scores for chocolate milks sweetened with stevia and monkfruit were lower than the sucrose control (p<0.05). The application of lactose-hydrolysis to milk (experiment 2) increased sweetness and reduced the amounts of each sweetener needed for isosweet taste by approximately one-third compared to unhydrolyzed chocolate milk. Consumer acceptance of lactose hydrolyzed chocolate milks were not different (p>0.05). The application of sweetener blends in lactose hydrolyzed chocolate milk resulted in minimal differences by DA and TDS, and no differences (p>0.05) in overall liking to the sucrose control chocolate milk among adult and child consumers. The application of blends of nonnutritive sweeteners in combination with lactose hydrolysis proved effective at mitigation of sensory differences from sucrose sweetened chocolate milk while providing a lactose free no added sugar chocolate milk. The findings from this study can be useful for milk manufacturers in accomplishing the objective of a school lunch milk that is appealing to parents and children.

ISBN: 9798380717748Subjects--Topical Terms:

581367
Nutrition.

The Role of Sugar Reduction on Flavor and Acceptance of School Lunch Chocolate Milk.
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520 $a Our objective was to investigate sucrose replacement in school lunch chocolate milk with nutritive and nonnutritive sweeteners with and without lactose hydrolysis of milk on adult and child acceptance. In experiment 1, chocolate milk was formulated with nutritive and nonnutritive sweeteners (allulose, mixed sugar syrup, stevia, monk fruit, or sucralose) to the iso-sweet intensity of a current school lunch chocolate milk formulation with 3.69% sucrose (w/v). In experiment 2, lactose-hydrolyzed chocolate milk was formulated with nutritive and nonnutritive sweeteners (allulose, mixed sugar syrup, stevia, monk fruit) to the iso-sweet intensity of 3.69% sucrose (w/v). In experiment 3, lactose-hydrolyzed chocolate milk was formulated with sweetener blends of allulose, monk fruit and stevia to the iso-sweet intensity 3.69% sucrose (w/v). Iso-sweetness for all experiments was determined using magnitude estimation scaling and confirmed by 2-alternative forced choice paired comparison tests. Sensory properties of chocolate milks in each experiment were documented by descriptive analysis (DA) and temporal dominance of sensations (TDS). Consumer acceptance of chocolate milks was evaluated by young adult consumers for all experiments, and by child consumers for experiment 3. Sweeteners in unhydrolyzed chocolate milk (experiment 1) were differentiated (p<0.05) from the sucrose control chocolate milk due to bitter and metallic tastes inherent in the sweeteners. Liking scores for chocolate milks sweetened with allulose, mixed sugar syrup and sucralose were not different (p>0.05) from the sucrose control chocolate milk while liking scores for chocolate milks sweetened with stevia and monkfruit were lower than the sucrose control (p<0.05). The application of lactose-hydrolysis to milk (experiment 2) increased sweetness and reduced the amounts of each sweetener needed for isosweet taste by approximately one-third compared to unhydrolyzed chocolate milk. Consumer acceptance of lactose hydrolyzed chocolate milks were not different (p>0.05). The application of sweetener blends in lactose hydrolyzed chocolate milk resulted in minimal differences by DA and TDS, and no differences (p>0.05) in overall liking to the sucrose control chocolate milk among adult and child consumers. The application of blends of nonnutritive sweeteners in combination with lactose hydrolysis proved effective at mitigation of sensory differences from sucrose sweetened chocolate milk while providing a lactose free no added sugar chocolate milk. The findings from this study can be useful for milk manufacturers in accomplishing the objective of a school lunch milk that is appealing to parents and children.
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