FNS> Vol.5 No.14, August 2014

Chocolate Milk with Sucrose and Stevia Preference by Pre- and Post-Menopausal Women

DownloadDownload as PDF (Size:2516KB)  HTML    PP. 1352-1358  

ABSTRACT

The objective of this study was to evaluate and compare the preference of chocolate milk products sweetened with sucrose and stevia by pre- and post-menopausal women and to examine their concerns about bone health. Women panelists were divided into two groups according to age: pre- menopausal (from 18 to 47 years old) and post-menopausal (over 48 years old) and answered the frequency of white and chocolate milk consumption during a week and their concerns about bone health. For preference, five kinds of chocolate milk were used: 1) Non Sucrose Added [NSA] with stevia and NutraFlora?, 2) NSA with stevia, 3) with sucrose and stevia, 4) with sucrose, stevia, and NutraFlora?, and 5) control with sucrose. The results showed that both groups (pre- and post- menopausal women) prefer chocolate milk to white milk. Pre-menopausal women prefer the chocolate milk with NSA stevia and NutraFlora?, while post-menopausal women prefer the chocolate milk NSA with stevia without NutraFlora?. For comparisons between chocolate milk with sucrose and stevia vs. chocolate milk with sucrose and stevia and NutraFlora? and chocolate milk with sucrose vs. chocolate milk with sucrose and stevia, there were no visible differences between pre- and post-menopausal women. Both groups were concerned about bone health, fiber, and calories, and their concerns about which influenced their milk choices. Pre-menopausal women showed a greater positive impact on milk choice when being informed the amount of fibers in the sample than post-menopausal women. Therefore, this study suggests that milk sweetened with stevia needs to be produced as calcium resources without increasing calories.

Cite this paper

Verruma-Bernardi, M. , Lee, K. , Liu, S. and Bordi Jr., P. (2014) Chocolate Milk with Sucrose and Stevia Preference by Pre- and Post-Menopausal Women. Food and Nutrition Sciences, 5, 1352-1358. doi: 10.4236/fns.2014.514147.

References

[1] Weaver, C. (2006) Calcium. In: Bowman, B.A. and Russell, R.M., Eds., Present Knowledge in Nutrition, 9th Edition, ILSI Press, Washington DC.
[2] Committee to Review Dietary Reference Intakes for Vitamin D and Calcium, Food and Nutrition Board, Institute of Medicine (2010) Reference Intakes for Calcium and Vitamin D. National Academy Press, Washington DC.
[3] Nordin, B.E., Need, A.G., Morris, H.A., O’Loughlin, P.D. and Horowitz, M. (2004) Effect of Age on Calcium Absorption in Postmenopausal Women. The American Journal of Clinical Nutrition, 80, 998-1002.
[4] Qureshi, H.J., Hussain, G., Jafary, Z.A., Bashir, M.U., Latif, N., et al. (2010) Calcium Status in Premenopausal and Postmenopausal Women. Journal of Ayub Medical College Abbottabad, 22, 143-145.
[5] National Institutes of Health, Office of Dietary Supplements (2011) Calcium: Dietary Supplement Fact Sheet for Health Professionals. Washington DC.
[6] Hess, J.R., Birkett, A.M., Thomas, W. and Slavin, J.L. (2011) Effects of Short-Chain Fructooligosaccharides on Satiety Responses in Healthy Men and Women. Appetite, 56, 128-134.
http://dx.doi.org/10.1016/j.appet.2010.12.005
[7] Tahiri, M., Tressol, J.C., Arnaud, J., Bornet, F.R.J., Bouteloup-Demange, C., et al. (2003) Effect of Short-Chain Fructooligosaccharides on Intestinal Calcium Absorption and Calcium Status in Postmenopausal Women: A Stable-Isotope Study. American Journal of Clinical Nutrition, 77, 449-457.
[8] Van den Heuvel, E.G.M., Schaafsma, G., Muys, T. and Van Dokkum, W. (1998) Nondigestible Oligosaccharides Do Not Interfere with Calcium and Nonheme Iron Absorption in Young, Healthy Men. American Journal of Clinical Nutrition, 67, 445-451.
[9] Tranquilli, A., Lucino, E., Garzetti, G. and Romanini, C. (1994) Calcium, Phosphorus and Magnesium Intakes Correlate with Bone Mineral Content in Postmenopausal Women. Gynecological Endocrinology, 8, 55-58.
http://dx.doi.org/10.3109/09513599409028459
[10] US Department of Agriculture, US Department of Health and Human Services (2010) Dietary Guidelines for Americans (Chapter 4). www.dietaryguidelines.gov
[11] Bartoshuk, L.M., Marino, S.E. and Snyder, D.J. (2007) Age and Hormonal Effects on Sweet Taste and Preference. Appetite, 49, 277. http://dx.doi.org/10.1016/j.appet.2007.03.029
[12] Willett, W.C., Hunter, D.J., Stampfer, M.J., Colditz, G., Manson, J.E., et al. (19920 Dietary Fat and Fiber in Relation to Risk of Breast Cancer: An 8-Year Follow-Up. JAMA, 268, 2037-2044.
http://dx.doi.org/10.1001/jama.1992.03490150089030
[13] Nall, R. (2011) Diet and Nutrition for Post-Menopausal Women.
http://www.livestrong.com/article/465962-diet-nutrition-for-post-menopausal-women/
[14] Guggisberg, D., Piccinali, P. and Schreier, K. (2011) Effects of Sugar Substitution with Stevia, ActilightTM and Stevia Combinations or PalatinoseTM on Rheological and Sensory Characteristics of Low-Fat and Whole Milk Set Yoghurt. International Dairy Journal, 21, 636-644.
http://dx.doi.org/10.1016/j.idairyj.2011.03.010
[15] Sclafani, A., Bahran, M., Zukerman, S. and Ackroff, K. (2010) Stevia and Saccharin Preferences in Rats and Mice. Chemical Senses, 35, 433-443.
http://dx.doi.org/10.1093/chemse/bjq033
[16] Prakash, I., DuBois, G.E., Clos, J.F., Wilkensa, K.L. and Fosdick, L.E. (2008) Development of Rebiana, a Natural, Non-Caloric Sweetener. Food and Chemical Toxicology, 46, S75-S82.
http://dx.doi.org/10.1016/j.fct.2008.05.004
[17] Goyal, S.K., Samsher and Goyal, R.K. (2010) Stevia (Stevia rebaudiana) a Bio-Sweetener: A Review. International Journal of Food Sciences and Nutrition, 61, 1-10.
http://dx.doi.org/10.3109/09637480903193049
[18] Figlewicz, D.P., Ioannou, G., Bennett, J., Kittleson, S., Savard, C. and Roth, C.L. (2009) Effect of Moderate Intake of Sweeteners on Metabolic Health in the Rat. Physiology & Behavior, 98, 618-624.
http://dx.doi.org/10.1016/j.physbeh.2009.09.016
[19] Niknam, M., Saadatnia, M., Shakeri, F., Keshteli, A.H. and Esmaillzadeh, A. (2013) Consumption of Sugar-Sweetened Beverages in Relation to Stroke: A Case-Control Study. International Journal of Food Sciences and Nutrition, 64, 1-6.
http://dx.doi.org/10.3109/09637486.2012.694850
[20] Thompson, J.L., Drake, M.A., Lopetcharat, K. and Yates, M.D. (2004) Preference Mapping of Commercial Chocolate Milks. Journal of Food Science, 69, S406-S413.
http://dx.doi.org/10.1111/j.1365-2621.2004.tb09958.x
[21] Javoor, D.B. (2006) Nutritional Status of Pre, Peri and Post Menopausal Women. M.HSc Thesis, University Library, University of Agricultural Sciences, Dharwad.
[22] Hogenkamp, P.S., Stafleu, A., Mars, M., Brunstrom, J.M. and De Graaf, C. (2011) Texture, Not Flavor, Determines Expected Satiation of Dairy Products. Appetite, 57, 635-641.
http://dx.doi.org/10.1016/j.appet.2011.08.008
[23] Agarwal, V., Kochhar, A. and Sachdeva, R. (2010) Sensory and Nutritional Evaluation of Sweet Milk Products Prepared Using Stevia Powder for Diabetics. EthnoMed, 4, 9-13.
[24] Bogue, J. and Troy, A.J. (2008) Consumers’ Attitudes to Dietary Fibre and the Market Potential for a Beta-Glucan Enriched Food Product. Agribusiness Discussion Paper 49, Department of Food Business and Development, University College, Cork.
[25] Sandler, R.B., Slemenda, C.W., LaPorte, R.E., Cauley, J.A., Schramm, M.M., et al. (1985) Postmenopausal Bone Density and Milk Consumption in Childhood and Adolescence. The American Journal of Clinical Nutrition, 42, 270-274.
[26] Dourisseau, D., Fawcett, T., Mobley, S. and Remley, D.P. (2012) “Going Grain”: Using Social Marketing to Promote Intake of Fiber-Rich Foods at Choice Pantries in Food Deserts.
http://www.denadietetics.com/uploads/1/1/4/9/11491174/food_desert_grant_proposal.pdf
[27] Anton, S.D., Martin, C.K., Han, H., Coulon, S., Cefalu, W.T., et al. (2010) Effectsof Stevia, Aspartame, and Sucrose on Food Intake, Satiety, and Postprandial Glucose and Insulin Levels. Appetite, 55, 37-43.
http://dx.doi.org/10.1016/j.appet.2010.03.009

comments powered by Disqus

Copyright © 2014 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.