Abstract Public Health bodies like the World Health Organization and Public Health England have identified addition of sugar to processed foods and beverages as a health concern. Owing to the increasing consumption of sugar sweetened chocolate flavoured milk in Australia among all age groups, this study was conducted to investigate the possibility of achieving a 50% of added sugar reduction in chocolate milk using natural non-nutritive sweeteners, namely stevia and monk fruit extract. Optimization of the sweeteners was successfully performed by Response Surface Methodology. Variables for 50% reduction of added sugar in chocolate milk were chosen as stevia sweetener (5-100 ppm) and monk fruit extract (50-100 ppm) based on preliminary trials. Sensory attributes (overall liking, appearance, aroma, sweetness, mouthfeel and aftertaste) were taken as the responses. The process was optimized with a combination of 56.27 ppm of stevia sweetener and 81.90 ppm of monk fruit extract with sensory attributes of 6.78, 6.47, 6.31, 6.47, 6.45 and 6.33, respectively for overall liking, appearance, aroma, sweetness, mouthfeel and aftertaste. Use of the two selected sweeteners in combination resulted in sweetness synergy. In addition, the bitter and metallic aftertastes of stevia were masked by the monk fruit extract and helped enhance the overall sensory attributes of the product compared to the control. This study provides insightful information for optimizing sweeteners for sugar reduction in milk-based product.

中文翻译：

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天然甜味剂降低巧克力味牛奶中糖分的优化及其对感官特性的影响

摘要 世界卫生组织和英国公共卫生机构等公共卫生机构已将在加工食品和饮料中添加糖确定为健康问题。由于澳大利亚所有年龄组对加糖巧克力味牛奶的消费量不断增加，本研究旨在调查使用天然非营养性甜味剂（即甜菊糖和罗汉果）将巧克力牛奶中的添加糖量减少 50% 的可能性。提炼。甜味剂的优化通过响应面方法成功进行。根据初步试验，将巧克力牛奶中添加糖量减少 50% 的变量选择为甜菊糖甜味剂 (5-100 ppm) 和罗汉果提取物 (50-100 ppm)。感官属性（总体喜好、外观、香气、甜味、口感和回味）作为反应。该工艺采用 56.27 ppm 甜菊糖甜味剂和 81.90 ppm 罗汉果提取物的组合进行优化，感官属性分别为 6.78、6.47、6.31、6.47、6.45 和 6.33，总体喜好、外观、香气、甜味、口感和余味分别为. 结合使用两种选定的甜味剂会产生甜味协同作用。此外，甜菊糖的苦味和金属味被罗汉果提取物掩盖，与对照相比，有助于增强产品的整体感官特性。这项研究为优化甜味剂以减少乳制品中的糖分提供了深刻的信息。78、6.47、6.31、6.47、6.45和6.33的总体喜好、外观、香气、甜度、口感和回味分别为78、6.47、6.31、6.47、6.45和6.33。结合使用两种选定的甜味剂会产生甜味协同作用。此外，甜菊糖的苦味和金属味被罗汉果提取物掩盖，与对照相比，有助于增强产品的整体感官特性。这项研究为优化甜味剂以减少乳制品中的糖分提供了深刻的信息。78分、6.47分、6.31分、6.47分、6.45分和6.33分，总体喜好、外观、香气、甜味、口感和回味分别为78、6.47、6.31、6.47、6.45和6.33。结合使用两种选定的甜味剂会产生甜味协同作用。此外，甜菊糖的苦味和金属味被罗汉果提取物掩盖，与对照相比，有助于增强产品的整体感官特性。这项研究为优化甜味剂以减少乳制品中的糖分提供了深刻的信息。甜菊糖的苦味和金属味被罗汉果提取物掩盖，与对照品相比，有助于增强产品的整体感官特性。这项研究为优化甜味剂以减少乳制品中的糖分提供了深刻的信息。甜菊糖的苦味和金属味被罗汉果提取物掩盖，与对照品相比，有助于增强产品的整体感官特性。这项研究为优化甜味剂以减少乳制品中的糖分提供了深刻的信息。