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Sugar reduction in dairy food: an overview with flavoured milk as an example

Mahato, Dipendra Kumar, Keast, Russell, Liem, Djin Gie, Russell, Catherine Georgina, Cicerale, Sara and Gamlath, Shirani 2020, Sugar reduction in dairy food: an overview with flavoured milk as an example, Foods, vol. 9, no. 10, pp. 1-39, doi: 10.3390/foods9101400.

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Title Sugar reduction in dairy food: an overview with flavoured milk as an example
Author(s) Mahato, Dipendra KumarORCID iD for Mahato, Dipendra Kumar orcid.org/0000-0001-8857-2326
Keast, RussellORCID iD for Keast, Russell orcid.org/0000-0001-6882-2877
Liem, Djin GieORCID iD for Liem, Djin Gie orcid.org/0000-0002-6619-6101
Russell, Catherine GeorginaORCID iD for Russell, Catherine Georgina orcid.org/0000-0002-0848-2724
Cicerale, SaraORCID iD for Cicerale, Sara orcid.org/0000-0002-1100-0423
Gamlath, ShiraniORCID iD for Gamlath, Shirani orcid.org/0000-0002-2053-2624
Journal name Foods
Volume number 9
Issue number 10
Article ID 1400
Start page 1
End page 39
Total pages 39
Publisher MDPI
Place of publication Basel, Switzerland
Publication date 2020-10
ISSN 2304-8158
2304-8158
Keyword(s) Science & Technology
Life Sciences & Biomedicine
Food Science & Technology
sugar reduction strategies
flavoured milk
sweeteners
stevia
monk fruit
Summary Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in sweetened dairy foods, the present review provides an overview of different types and functions of sugar, various sugar reduction strategies, and current trends in the use of sweeteners for sugar reduction in dairy food, taking flavoured milk as a central theme where possible to explore the aforementioned aspects. The strength and uniqueness of this review are that it brings together all the information on the available types of sugar and sugar reduction strategies and explores the current trends that could be applied for reducing sugar in dairy foods without much impact on consumer acceptance. Among different strategies for sugar reduction, the use of natural non-nutritive sweeteners (NNSs), has received much attention due to consumer demand for natural ingredients. Sweetness imparted by sugar can be replaced by natural NNSs, however, sugar provides more than just sweetness to flavoured milk. Sugar reduction involves multiple technical challenges to maintain the sensory properties of the product, as well as to maintain consumer acceptance. Because no single sugar has a sensory profile that matches sucrose, the use of two or more natural NNSs could be an option for food industries to reduce sugar using a holistic approach rather than a single sugar reduction strategy. Therefore, achieving even a small sugar reduction can significantly improve the diet and health of an individual.
Language eng
DOI 10.3390/foods9101400
Indigenous content off
Field of Research 0908 Food Sciences
HERDC Research category C1 Refereed article in a scholarly journal
Free to Read? Yes
Persistent URL http://hdl.handle.net/10536/DRO/DU:30143505

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Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.