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Acceptance of sugar reduction in yoghurt among Moroccan population

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...

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Autores principales: Benkirane, Hasnae, Taboz, Youness, Benajiba, Nada, Guennoun, Yasmine, Khadmaoui, Abderrazzak, Bouziani, Amina, Bajit, Habiba, Kari, Khalid El, Bentahila, Nawal, Barkat, Amina, Aguenaou, Hassan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The African Field Epidemiology Network 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5927571/
https://www.ncbi.nlm.nih.gov/pubmed/29721140
http://dx.doi.org/10.11604/pamj.2017.28.310.12257
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author Benkirane, Hasnae
Taboz, Youness
Benajiba, Nada
Guennoun, Yasmine
Khadmaoui, Abderrazzak
Bouziani, Amina
Bajit, Habiba
Kari, Khalid El
Bentahila, Nawal
Barkat, Amina
Aguenaou, Hassan
author_facet Benkirane, Hasnae
Taboz, Youness
Benajiba, Nada
Guennoun, Yasmine
Khadmaoui, Abderrazzak
Bouziani, Amina
Bajit, Habiba
Kari, Khalid El
Bentahila, Nawal
Barkat, Amina
Aguenaou, Hassan
author_sort Benkirane, Hasnae
collection PubMed
description 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. RESULTS: Yogurts containing -20% and -30% added sugar were highly accepted by 81% and 74% of respondents. Based on JAR score, yoghurt with 20% (133.2mM/l) and 30% (116.5 mM/l) reduction were considered as “Just about right” by 42.7% and 44.3% respectively. Best average score of purchase intent was obtained for sucrose concentration of 149.8 mM/l. 35.8% and 40.3% for yoghurt with sucrose concentration of 133.2 mM/l and 116.5 mM/l respectively. CONCLUSION: The finding from this study indicated that yogurts containing -20% and -30% added sugar were most accepted by respondents. Advocacy before dairy industry to have them commit towards sugar reduction in yogurt is needed, in order to help achieving the national sugar reduction strategy in Morocco.
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spelling pubmed-59275712018-05-02 Acceptance of sugar reduction in yoghurt among Moroccan population Benkirane, Hasnae Taboz, Youness Benajiba, Nada Guennoun, Yasmine Khadmaoui, Abderrazzak Bouziani, Amina Bajit, Habiba Kari, Khalid El Bentahila, Nawal Barkat, Amina Aguenaou, Hassan Pan Afr Med J Research 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. RESULTS: Yogurts containing -20% and -30% added sugar were highly accepted by 81% and 74% of respondents. Based on JAR score, yoghurt with 20% (133.2mM/l) and 30% (116.5 mM/l) reduction were considered as “Just about right” by 42.7% and 44.3% respectively. Best average score of purchase intent was obtained for sucrose concentration of 149.8 mM/l. 35.8% and 40.3% for yoghurt with sucrose concentration of 133.2 mM/l and 116.5 mM/l respectively. CONCLUSION: The finding from this study indicated that yogurts containing -20% and -30% added sugar were most accepted by respondents. Advocacy before dairy industry to have them commit towards sugar reduction in yogurt is needed, in order to help achieving the national sugar reduction strategy in Morocco. The African Field Epidemiology Network 2017-12-15 /pmc/articles/PMC5927571/ /pubmed/29721140 http://dx.doi.org/10.11604/pamj.2017.28.310.12257 Text en © Hasnae Benkirane et al. http://creativecommons.org/licenses/by/2.0/ The Pan African Medical Journal - ISSN 1937-8688. This is an Open Access article distributed under the terms of the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research
Benkirane, Hasnae
Taboz, Youness
Benajiba, Nada
Guennoun, Yasmine
Khadmaoui, Abderrazzak
Bouziani, Amina
Bajit, Habiba
Kari, Khalid El
Bentahila, Nawal
Barkat, Amina
Aguenaou, Hassan
Acceptance of sugar reduction in yoghurt among Moroccan population
title Acceptance of sugar reduction in yoghurt among Moroccan population
title_full Acceptance of sugar reduction in yoghurt among Moroccan population
title_fullStr Acceptance of sugar reduction in yoghurt among Moroccan population
title_full_unstemmed Acceptance of sugar reduction in yoghurt among Moroccan population
title_short Acceptance of sugar reduction in yoghurt among Moroccan population
title_sort acceptance of sugar reduction in yoghurt among moroccan population
topic Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5927571/
https://www.ncbi.nlm.nih.gov/pubmed/29721140
http://dx.doi.org/10.11604/pamj.2017.28.310.12257
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