Acceptance of sugar reduction in yoghurt among moroccan population

Hasnae Benkirane, Youness Taboz, Nada Benajiba, Yasmine Guennoun, Abderrazzak Khadmaoui, Amina Bouziani, Habiba Bajit, Khalid El Kari, Nawal Bentahila, Amina Barkat, Hassan Aguenaou

Research output: Contribution to journalArticleResearchpeer-review

Abstract

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.

Original languageEnglish
Article number310
JournalPan African Medical Journal
Volume28
DOIs
Publication statusPublished - 15 Dec 2017

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Yogurt
Population
Sucrose
Morocco
Dairying

Keywords

  • Acceptance
  • Morocco
  • Sugar reduction
  • Yoghurt

Cite this

Benkirane, H., Taboz, Y., Benajiba, N., Guennoun, Y., Khadmaoui, A., Bouziani, A., ... Aguenaou, H. (2017). Acceptance of sugar reduction in yoghurt among moroccan population. Pan African Medical Journal, 28, [310]. https://doi.org/10.11604/pamj.2017.28.310.12257
Benkirane, Hasnae ; Taboz, Youness ; Benajiba, Nada ; Guennoun, Yasmine ; Khadmaoui, Abderrazzak ; Bouziani, Amina ; Bajit, Habiba ; El Kari, Khalid ; Bentahila, Nawal ; Barkat, Amina ; Aguenaou, Hassan. / Acceptance of sugar reduction in yoghurt among moroccan population. In: Pan African Medical Journal. 2017 ; Vol. 28.
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abstract = "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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Benkirane, H, Taboz, Y, Benajiba, N, Guennoun, Y, Khadmaoui, A, Bouziani, A, Bajit, H, El Kari, K, Bentahila, N, Barkat, A & Aguenaou, H 2017, 'Acceptance of sugar reduction in yoghurt among moroccan population', Pan African Medical Journal, vol. 28, 310. https://doi.org/10.11604/pamj.2017.28.310.12257

Acceptance of sugar reduction in yoghurt among moroccan population. / Benkirane, Hasnae; Taboz, Youness; Benajiba, Nada; Guennoun, Yasmine; Khadmaoui, Abderrazzak; Bouziani, Amina; Bajit, Habiba; El Kari, Khalid; Bentahila, Nawal; Barkat, Amina; Aguenaou, Hassan.

In: Pan African Medical Journal, Vol. 28, 310, 15.12.2017.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Acceptance of sugar reduction in yoghurt among moroccan population

AU - Benkirane, Hasnae

AU - Taboz, Youness

AU - Benajiba, Nada

AU - Guennoun, Yasmine

AU - Khadmaoui, Abderrazzak

AU - Bouziani, Amina

AU - Bajit, Habiba

AU - El Kari, Khalid

AU - Bentahila, Nawal

AU - Barkat, Amina

AU - Aguenaou, Hassan

PY - 2017/12/15

Y1 - 2017/12/15

N2 - 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.

AB - 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.

KW - Acceptance

KW - Morocco

KW - Sugar reduction

KW - Yoghurt

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