Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking

The aim of this study was to verify aspects related to the physical and sensory characteristics of skyr yogurt formulations with addition of mango pulp, fructooligosaccharide (FOS), and natural sweeteners. Eight formulations of mango skyr yogurt were produced: four formulations without FOS sweetened with sucrose, stevia, thaumatin and stevia/thaumatin blend; and four formulations with FOS sweetened with the same sweetening agents. Analyzes of instrumental color, texture, and syneresis in the formulations were carried out. Acceptance test and check-all-that-apply (CATA) were carried out in two Brazilian cities (n = 240) localized in different regions. The results of the physical tests revealed that the addition of mango pulp, FOS, and sweeteners had an impact on texture and syneresis of natural skyr yogurt, but not among the elaborated formulations. Differences were observed in acceptance of the samples in the two regions evaluated, and attributes such as mango flavor, sweet taste, and yogurt flavor influenced acceptance positively. The results also demonstrated that the addition of stevia as the only sweetening agent may promote alteration of acceptance and buying intention. Moreover, cultural aspects of consumers are very important information in the development of skyr yogurts.

Automated summary

The study aimed to verify the physical and sensory characteristics of skyr yogurt formulations with added mango pulp, FOS, and natural sweeteners. Results showed that the addition of mango pulp, FOS, and sweeteners impacted texture and syneresis of natural skyr yogurt. Acceptance of the samples varied between regions, with attributes like mango flavor, sweet taste, and yogurt flavor influencing acceptance positively.