The impact of sugar and fat reduction on perception and liking of biscuits

Reducing the fat and/or sugar content in biscuits can be a way to improve their nutritional composition. Seventy-nine consumers of biscuits were recruited to study the impact of these reductions on liking and perception. Four categories of products were selected from a wide range of biscuits available at the French market. Three to six variants of each type of biscuit were produced based on reduced content of sugar, fat or both. Consumers tested the samples under laboratory conditions (6 sessions), recording their liking during initial sessions and crispiness, sweetness and fat perception during latter sessions. Sugar-reduced biscuits were perceived as less sweet than standard biscuits at low reduction levels, whereas fat-reduced biscuits were perceived as less fatty than standard biscuits at higher reduction levels (except for one biscuit among the three biscuits studied). A reduction in the sugar content had no effect on perception of fat, whereas a reduction in the fat content sometimes induced a reduced sweetness perception. For most of the biscuits studied, the least appreciated variants were those perceived as (1) less sweet, (2) less sweet and less fatty or (3) less sweet and less crispy than standard biscuits. Moreover, the variants only perceived as less fatty were not significantly disliked. These results suggest that from a sensory point of view, it is more acceptable to reduce the fat than the sugar content in biscuits, at least when products are not perceived as being less sweet

Evaluation of Enterprise Ireland Research, Development and Innovation Programme. ESRI General Papers March 2021.

This independent evaluation examined the impact of direct financial supports to firms through the Enterprise Ireland Research, Development and Innovation Programme on the innovation and economic performance of beneficiaries over the period 2007-2018

Les préférences hédoniques et leur variabilité

Plan de la présentation : 1. Peut‐on alléger en gras les produits du commerce sans perte de préférences ?2. Le gras indissociable du sucre dans l’univers des biscuits 3. Un outil pour la mesure de la sensation de gras perçue applicable à tout le répertoire alimentaire4. Un questionnaire pour la mesure de la préférence vis‐à‐vis du gras5. Un outil d’analyse sensorielle pour la mesure de la préférence vis‐à‐vis du gra

TDS workshop

International audienc

A SAS/IML program for generalised procrustes analysis

International audienc

Temporal Dominance of Sensations

International audienc

Temporal Dominance of Sensations and Sensory Polarized Positionning. Two new techniques of sensory analysis which should be useful in cosmetics

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Outils d’analyse sensorielle pour l’étude de la perception des gels laitiers

absen

Quel est le secret du mariage réussi entre fromage et vin ?

National audienceTout le monde aime manger un bout de comté avec un verre de vin blanc. Mais pourquoi est-ce si bon ? Le Centre des sciences du goût s'est penché sur la question. Un protocole de recherche a analysé de façon objective le rapport sensoriel qui s'établit entre fromage et vin. Résultat : le second bonifie le premier