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

Table 4

Comparison of acceptability and purchase intention of yoghurts in terms of appearance in different scenarios with and without knowledge of sugar content.

Scenarios	Formulations
	TY	RSY	RSYL	RSYM
Acceptability^†
SC	3.90 (0.12)^a	3.83 (0.08)^b	3.83 (0.09)^a	3.77 (0.11)^a
CC	3.41 (0.13)^b	4.15 (0.08)^a	3.84 (0.10)^a	3.85 (0.09)^a
Purchase intention^†
SC	3.89 (0.12)^a	3.90 (0.09)^b	3.92 (0.09)^a	3.97 (0.10)^a
CC	3.20 (0.12)^b	4.14 (0.07)^a	3.75 (0.09)^a	3.85 (0.08)^a

^†Data expressed in mean (standard error). 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; SC: without knowledge of sugar content; CC: with knowledge of sugar content. Equal lowercase letters in the column do not differ statistically from each other (-test (LSD) ).