Markey_1-s2.0-S0022030217307464-main.pdf (303.75 kB)
Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content
journal contribution
posted on 2017-08-24, 09:17 authored by Oonagh MarkeyOonagh Markey, Kallis Souroullas, Colette C. Fagan, Kirsty E. Kliem, Dafni Vasilopoulou, Kim G. Jackson, David J. Humphries, Alistair S. Grandison, David Ian Givens, Julie A. Lovegrove, Lisa MethvenAgriculture-based reformulation initiatives, including oleic acid–rich lipid supplementation of the dairy cow diet, provide a novel means for reducing intake of saturated fatty acids (SFA) at a population level. In a blinded manner, this study evaluated the consumer acceptance of SFA-reduced, monounsaturated fatty acid–enriched (modified) milk, Cheddar cheese, and butter when compared with control and commercially available comparative samples. The effect of providing nutritional information about the modified cheese was also evaluated. Consumers (n = 115) rated samples for overall liking (appearance, flavor, and texture) using 9-point hedonic scales. Although no significant differences were found between the milk samples, the modified cheese was liked significantly less than a regular-fat commercial alternative for overall liking and liking of specific modalities and had a lower liking of texture score compared with the control cheese. The provision of health information significantly increased the overall liking of the modified cheese compared with tasting the same sample in a blinded manner. Significant differences were evident between the butter samples for overall liking and modalities of liking; all of the samples were significantly more liked than the commercial butter and sunflower oil spread. In conclusion, this study illustrated that consumer acceptance of SFA-reduced, monounsaturated fatty acid–enriched dairy products was dependent on product type. Future research should consider how optimization of the textural properties of fatty acid–modified (and fat-reduced) cheese might enhance consumer acceptance of this product.
Funding
The study was funded by the Medical Research Council (MR/K020218/1) in collaboration with Arla Foods UK. The authors gratefully acknowledge AAK Ltd. (UK) for kindly donating the high-oleic sunflower oil.
History
School
- Sport, Exercise and Health Sciences
Published in
Journal of Dairy ScienceCitation
MARKEY, O. ... et al, 2017. Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content. Journal of Dairy Science, 100(10), pp. 7953-7966.Publisher
FASS and Elsevier Inc. on behalf of the American Dairy Science Association © The AuthorsVersion
- VoR (Version of Record)
Publisher statement
This work is made available according to the conditions of the Creative Commons Attribution 3.0 Unported (CC BY 3.0) licence. Full details of this licence are available at: http://creativecommons.org/licenses/by/3.0/Acceptance date
2017-06-16Publication date
2017Notes
This is an Open Access Article. It is published by Elsevier under the Creative Commons Attribution 2.0 Generic Licence (CC BY). Full details of this licence are available at: http://creativecommons.org/licenses/by/2.0/ISSN
0022-0302Publisher version
Language
- en