RT Journal Article
T1 Sensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and Inulin
A1 Iriondo De Hond, Amaia
A1 Herrera, Teresa
A1 Fernández-Fernández, Adriana Maite
A1 Sorzano, Carlos Oscar S.
A1 Miguel Casado, Eugenio José
A1 Castillo, María Dolores del
A1 Iriondo-DeHond, Maite
AB The improvement of the nutritional quality of dairy foods has become a key strategy for reducing the risk of developing diet-related non-communicable diseases. In this context, we aimed to optimize the concentration of inulin in combination with 10 mg/mL of coffee-cascara extract in yogurt while considering their effect on appetite control, gastrointestinal wellbeing, and their effect on the sensory and technological properties of the product. For this purpose, we tested four coffee-cascara yogurt treatments in a blind cross-over nutritional trial with 45 healthy adults: a coffee-cascara yogurt without inulin (Y0) and coffee-cascara yogurts containing 3% (Y3), 7% (Y7), and 13% (Y13) of inulin. The ratings on sensory acceptance, satiety, gastrointestinal tolerance, and stool frequency were measured. Surveys were carried out digitally in each participant’s cellphone. Yogurt pH, titratable acidity, syneresis, and instrumental texture were analyzed. Inulin addition increased the yogurt’s firmness and consistency. Y13 achieved significantly higher overall acceptance, texture, and taste scores than Y0 (p < 0.05). Y3 presented similar gastrointestinal tolerance to Y0. However, 7% and 13% of inulin produced significant (p < 0.05) bloating and flatulence when compared to Y0. The appetite ratings were not significantly affected by the acute intake of the different yogurts. Overall, Y3 was identified as the formulation that maximized nutritional wellbeing, reaching a “source of fiber” nutritional claim, without compromising its technological and sensory properties.
PB MDPI
SN 2072-6643
YR 2020
FD 2020-02-27
LK https://hdl.handle.net/20.500.14352/94950
UL https://hdl.handle.net/20.500.14352/94950
LA eng
NO Iriondo-DeHond, M., Iriondo-DeHond, A., Herrera, T., Fernández-Fernández, A. M., Sorzano, C. O. S., Miguel, E., & del Castillo, M.D. 2020. Sensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and Inulin, Nutrients, 12(3), 627. https://doi.org/10.3390/nu12030627
NO AuthorContributions:M.I.-D. contributed to data curation, formal analysis, funding acquisition, investigation and writing the original draft. A.I.-D., T.H. and A.M.F.-F. contributed to data curation, formal análisis and writing-review editing. C.O.S.S. contributed to methodology, formal analisis and writing-review and editing. E.M. contributed to the investigation, supervisión and writing-review and editing. M.D.d.C. contributed to conceptualization, formal analysis, funding acquisition, investigation, Project administration, supervisión and writing-review and editing. All authors have read and agreed to the published version of the manuscript.
NO Ministerio de Economía y Competitividad (BES-2015-072191)
NO Agencia Española de Cooperación Internacional para el Desarrollo
NO SUSCOFFEE
DS Docta Complutense
RD 16 ago 2025