3.3. Limitations and future considerations
As the results from the present study could be specific for the
concentration of lime flavour and fibres used, it is relevant to study if
different concentrations would lead to the same results e.g. to study
the level of lime flavour required to lower perception of the negative
sensory consequences of adding fibres. The present study is one of the
few studies focusing on the effect of adding both fibres and a flavour
to a S. rebaudiana sweetened product. As functibe counteracted, to such an extent, that the FBs were evaluated just as
favourably in terms of liking, wanting and sensory satisfying as the FB
not containing fibres.
This study adds to existing knowledge about the sensory characteristics
of stevia sweetened fruit beverages and following consumer responses,
by addressing how stevia is perceived in combination with
flavour and fibres. Adding a flavour (in this case lime flavour) might
be the future solution to howto make products healthier and appealing,
as the addition of a flavour can mask the generally negative sensory
effects of replacing sugar with stevia.
Acknowledgements
This work has been conducted as a part of the SensWell project. The
authors would like to thank the Danish Strategic Research Council
(grant-no. 10-093479) for the financial support.Wewould additionally
like to thank Rynkeby Foods A/S for their collaboration and for providing
the fruit beverages for the study as well as the sensory assessors
and consumers who took part in this study.onal foods are becoming