6533b7d8fe1ef96bd126a0b0

RESEARCH PRODUCT

Is the improvement of the nutritional quality compatible with the maintenance of the sensory quality? : the example of biscuits

subject

description

French biscuit producers are willing to improve the nutritional composition of their products. The. objective of this work was to determine whether it was possible while maintaining the sensory. quality of the reduced product. The first study dealt with the impact of fat and sugar reduction on liking and sensory perception of. 9 types of biscuits and cakes. Results show that children perceived almost no difference and liked. equally the standard and the fat- and/or sugar-reduced variants for most types of biscuits. For. products reduced without adding polyols, adults less like fat- or sugar-reduced variants than. standard ones mainly when they were perceived as less sweet, and to a lesser extent as less fatty. and/or as different in terms of textural aspects. Furthermore, a reduction in fat content was more. difficult to perceive than a reduction in sugar content. With similar levels of reduction, fat-reduced. products were less disliked than sugar-reduced ones. Sugar-reduced biscuits with an addition of. polyols were not disliked and some of them were not perceived as less sweet than standard. biscuits. The second study was about two strategies to promote consumer acceptance for fat- or sugarreduced. products. On the one hand, some consumers were exposed almost daily to -30 % fat- or. sugar-reduced biscuits. After a month of exposure, reduced variants were more appreciated than. before exposure, but it was more significant for fat reduction. On the other hand, no difference of. liking was observed after a month of stepwise exposure. Besides, a nutritional claim indicating the. fat or sugar reduction does not seem to be efficient to increase liking for fat- or sugar-reduced. biscuits and cakes.