Temporal sensory characterization of yoghurt formulated with natural sweeteners and fruit puree using multiple-intake Temporal Check-All-That-Apply and multi-block response surface methodology

Response surface methodology was used to investigate the effect of fruit puree and sweeteners on the sensory attributes of yoghurts evaluated using Temporal Check-All-That-Apply. The effects of varying concentrations of sweetener and fruit puree on the cited sensory attributes, dynamic liking, and other post-consumption attributes (intrinsic cues, willingness to pay and complexity) was evaluated. Temporal drivers of liking were also obtained and optimised. Sweetness increased and bitterness decreased with increasing concentration of fruit puree in sucrose, xylitol, and stevia sweetened yoghurts. Addition of fruit puree increased the creaminess of xylitol and stevia sweetened yoghurts. In sucrose sweetened yoghurts, higher concentration of fruit puree and sugar increased the liking score by increasing fruitiness and decreasing sourness. The effect on intrinsic cues and willingness to pay was only significant in sucrose and stevia sweetened yoghurts respectively. Together these results offer a novel perspective on sugar reduction by exploring the technique of cross-modal interaction in yoghurts.