Sensory dynamic profile and consumer acceptance of short-dough biscuits with reduced sucrose and thaumatin addition

Kawakami C.A.; Selani M.M.; Saldaña E.; Pimentel-Filho N.D.J.; Fontenele Domingues M.A. · Food Research International (2025) · DOI: 10.1016/j.foodres.2024.115524

Resumen

This study aimed to investigate the impact of sucrose reduction on the sensory dynamics and consumer acceptance of short-dough biscuits, incorporating thaumatin as a flavor enhancer. Using the hedonic threshold, the research identified that a 25 % reduction in sucrose was generally acceptable to consumers, whereas a 50 % reduction led to product rejection, indicating a strong preference for sweetness. Temporal Dominance of Sensations (TDS) analysis further confirmed consumers’ sensitivity to sugar levels, with a marked preference for biscuits containing a 25 % sucrose reduction. Interestingly, thaumatin's inclusion did not influence the perception of sweetness but enhanced the buttery flavor. Despite lower fracturability in reduced-sugar biscuits, hardness remained largely unaffected, contrary to initial expectations. Additionally, the reduced sugar content resulted in darker biscuits, which may have contributed to variations in consumer acceptance. The storage time did not significantly impact the sensory attributes, indicating that sugar reduction can be implemented without compromising consumer satisfaction over time. These findings are significant for food manufacturers seeking to develop healthier biscuit formulations while maintaining product appeal.

Instituciones: Universidad Nacional de Moquegua