Effect of yogurt sweetness on sensory specific satiety

Zata M Vickers, Elizabeth Holton, Jian Wang

Research output: Contribution to journalArticle

19 Scopus citations

Abstract

The objective of this study was to determine if hedonically different sweetness levels in yogurt, determined by the ideal-relative rating methods, affected the consumption of yogurt in a sensory specific satiety test. Fifteen subjects attended a preliminary session, six taste tests and three sensory specific satiety tests. During each taste test, subjects rated yogurt with one of the three levels of sweetness (high, optimum, and low) for six attributes. During each sensory specific satiety test, subjects were offered a large serving of yogurt with one of the sweetness levels. Liking for optimum or high sweet yogurts decreased more after consumption than the liking for the low sweet yogurt, however, the consumption of optimum and high sweet yogurts was also greater, thus confounding the experiment.

Original languageEnglish (US)
Pages (from-to)377-388
Number of pages12
JournalJournal of Sensory Studies
Volume13
Issue number4
DOIs
StatePublished - Dec 1998

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