The effect of sweeteners on the acceptability of dairy-based espresso beverages

A study was performed to determine the role of product formulations on the quality of coffee-flavoured dairy beverages. The study evaluated the effect of sweetener type on product quality. Three soft-serve mixes varying in sweetener type were manufactured using 100% sucrose, a 50:50 blend of corn sweetener and sucrose, and 100% corn sweetener. The three mixes were used as ingredients in the manufacture of espresso-based coffee beverages. Samples were analysed for colour, separation, composition, pH and viscosity. Sensory analysis was carried out by trained panels and consumer panels. The beverages made using soft-serve ice cream mix sweetened solely with sucrose were sweeter and preferred by consumers. Soft-serve ice cream mixes sweetened with sucrose were significantly more viscous and resulted in less foaming and less viscous than fresh-blended, iced espresso beverages.