Acceptance of sugar reduction in yoghurt among Moroccan population

The Pan African Medical Journal

Nada Benajiba¹  Amina Barkat²  Abderrazzak Khadmaoui³  Youness Taboz⁴  Habiba Bajit⁴  Yasmine Guennoun⁴  Khalid El Kari⁴  Hasnae Benkirane⁴  Amina Bouziani⁴  Nawal Bentahila⁴  Hassan Aguenaou⁴ 

[1] Clinical Nutrition Program, Department of Health Sciences, College of Health and Rehabilitation Sciences, Princess Nourah Bint Abdulrahman University, Riyadh, KSA;GANIM, Groupe de Recherche en Nutrition Infantile, Maroc;Laboratoire de Génétique et Biométrie, Faculté des Sciences, Kénitra, Maroc;Unité Mixte de Recherche en Nutrition et Alimentation URAC 39 (Université Ibn Tofaïl–CNESTEN), RDC-Nutrition, Kénitra, Maroc;

关键词: sugar reduction;    acceptance;    yoghurt;    morocco;   

DOI  :  10.11604/pamj.2017.28.310.12257

来源: DOAJ

【 摘 要 】

INTRODUCTION: Morocco has recently developed a plan of reducing sugar consumption to reinforce prevention of non-communicable diseases and to contribute to the achievement of global voluntary targets for non-communicable diseases set by ICN2 by 2025. The objective of the present study was to assess acceptance of yogurts with different percentage reduction of sugar by the Moroccan population. METHODS: a total of 201 participants (age 15 y.) were recruited to determine the level of sugar reduction in yogurt. Sucrose was added to a plain yoghurt in the following different concentrations 166.5; 149.8; 133.2; 116.5; 99; 83.2 mM/l, corresponding to the reduction of sugar of 0%, -10%, -20%, -30%, -40% and -50%, respectively, compared available yogurt in local market. Overall, the acceptability scores of the different yoghurts were based on liking, "Just About Right" (JAR) and purchase intent scales was used to score the different yoghurts.

【 授权许可】

Unknown