Natural sweeteners as sugar replacers
Natural non-nutritive sweeteners (NNSs) like Stevia and Monk fruit have greater potential as sugar replacers. As no single sugar has a sensory profile close to sucrose, therefore, use of two or more sweeteners could be an option to partially reduce the sugar in products. In order to develop a low sugar product with optimum sensory attributes, a powerful tool i.e. Response Surface Methodology (RSM) could be employed for optimizing the level of sweeteners taking the sensory attributes into consideration.
Response Surface Methodology (RSM) and Consumer panel
n=120 consumers were recruited for the tasting of flavoured milk and were asked to rate liking for different sensory attributes e.g. overall liking, appearance, aroma, sweetness, mouthfeel and aftertaste.
Optimization of the sweeteners was performed based on their responses for different sensory attributes for the maximum liking of the product.