Sheep milk kefir sweetened with different sugars: Sensory acceptance and consumer emotion profiling

The objective of this study was to determine the sensory acceptance and emotional profile sheep milk kefir sweetened with different sugars (demerara sugar, brown fructose, coconut honey, 100 g/L). Consumers (n = 100) assessed (appearance, aroma, taste, texture, overall impression), expressed their emotions (satisfied, active, loving, calm, comfortable, energetic, happy, healthy, refreshing, disgusted, worried, upset). “satisfied,” “active,” “comfortable,” “energetic,” “healthy,” “refreshing” were found between moderate very high levels, indicating that they are important for characterization samples. use had no influence on intensity “calm,” “happy,” or “disgusted,” resulted in a greater sense satisfaction. demerara sugar fructose did not alter products emotions. decreased (taste, impression) “loving,” “refreshing.” taste) “upset.” honey improved appearance aroma but reduced “healthy.” Based data, it is recommended as substitute sucrose. In conclusion, can be used an additional tool obtaining data related products.