Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages

This study evaluated the application of penalty analysis to temporal evaluation of vanilla‐flavored protein beverages sweetened with different sweeteners. Iso‐sweet concentrations of sucrose, sucralose, stevia, and monk fruit, as well as natural sweetener blends, were assessed in the study. Ready‐to‐mix protein beverages were formulated with flavoring, sweetener, and whey protein isolate (25 g protein per 360 ml serving). Consumers (n = 143 total) participated in both temporal liking and temporal check‐all‐that‐apply (TCATA) exercises. Consumer results from temporal liking were matched at each second with results from their TCATA profiling. Significant penalties to liking associated with the presence or absence of attributes were subsequently identified. The sucrose formulation received no penalties and had the most consistent temporal liking of all formulations. Monk fruit beverages were penalized (p < .05) for metallic sensation over the course of aftertaste evaluation, and stevia beverages were penalized for bitter and metallic tastes, astringency, and lingering bitterness. Natural sweetener blends proved effective at mitigation of these unpleasant temporal sensory qualities. Understanding the temporal aspects of protein beverages related to the different sweetener types may provide guidance for formulating reduced‐sugar products that maintain an acceptable consumer temporal experience. PRACTICAL APPLICATION: Nonnutritive sweetener systems are often less palatable than sucrose‐sweetened products, presenting a barrier to more widespread consumption. This study utilized a novel penalty analysis approach from a temporal perspective to identify formulations that are viable alternatives to nutritive sweetener formulations. Findings from this study may be of specific interest to manufacturers of high‐protein products. Additionally, the approaches used within this study may hold practical value for food manufacturers as a whole, as they outline a novel consumer‐centric approach for refining product formulations.