Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation

Figure 5

Acceptability and yoghurt purchase intention index as to the appearance of yoghurts, without (a, c) and with (b, d), respectively, knowledge of the sugar content of the formulations. TY: conventional yoghurt; RSY: yoghurt with reduced sugar content; RSYL: yoghurt with reduced sugar content+lactase enzyme; RSYM: yoghurt with reduced sugar content+flavour modulator.

(a)

(b)

(c)

(d)