Sensory attributes of low-fat strawberry yoghurt as influenced by honey from different floral sources, sucrose and high-fructose corn sweetener

Low-fat strawberry yoghurts were prepared with each of five alternative sweeteners: sucrose, high-fructose corn syrup and honey from three different floral sources. A ninety-nine-member consumer panel evaluated the yoghurts for flavour, aroma, sweetness and overall acceptance. Degree of liking was scored by the panellists on a nine-point hedonic scale. Panellists preferred sucrose-sweetened yoghurts over those sweetened with high-fructose corn syrup and honey (P < 0.05). Among the honey-sweetened yoghurts, sage honey was the most liked (P < 0.05), followed by alfalfa-and sourwood-sweetened yoghurts.