Journal of Food Research; Vol. 9, No. 2; 2020 ISSN 1927-0887 E-ISSN 1927-0895 Published by Canadian Center of Science and Education 7 Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar Claudia Regina S. Amaral 1 , Priscila Becker Siqueira 2 , Luciane Yuri Yoshiara 2 , Edgar Nascimento 1 , Rozilaine A. P. Gomes de Faria 1 & Nagela Farias M. Picanço 1 1 Federal Institute of Education, Science and Technology of Mato Grosso, Cuiabá Bela Vista, Campus, CEP, 78050-560, Cuiabá, MT, Brazil 2 Faculty of Nutrition, Federal University of Mato Grosso, Cuiabá, Mato Grosso, Brazil Correspondence: Rozilaine A. P. Gomes de Faria, Departamento de Pesquisa, Ensino e Extensão, Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso – IFMT, Avenida Juliano Costa Marques, s/n, Bairro Bela Vista, Cuiabá, Brazil. Tel: 55-659-253-0207. E-mail: rozilaine.faria@blv.ifmt.edu.br Received: December 22, 2019 Accepted: February 6, 2020 Online Published: February 18, 2020 doi:10.5539/jfr.v9n2p7 URL: https://doi.org/10.5539/jfr.v9n2p7 Abstract This study aimed to evaluate the effect of sucralose added in Greek Yogurt flavored with araticum (Annona crassiflora) and mangaba (Hancornia speciosa) through sensory characterization. The Greek yogurt was prepared with skimmed milk, inoculated starter cultures, filtered and it was supplemented with the appropriate amount of sucralose, added sweetened and pasteurized fruit pulp (araticum or mangaba). The total phenolic compounds and texture were performed and sensory analyses were carried out by Quantitative descriptive analysis (QDA) and acceptance test in storage for 7 and 28 days. The QDA results showed that the main attributes were color, lightness, creaminess, presence of particles, fullness, and aroma. Eighty percent and 85% of the panelists were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after 7 days of storage, respectively. Additionally, 71% and 77% were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after storage for 28 days at 4ºC, respectively. The sensory profile and acceptance test results of the Greek yogurts developed indicated no perceptions caused by adding sucralose to the yogurt after storage for different times. The highest concentration of phenolic compounds in the araticum Greek yogurt was perceived by the panelists in aroma and flavor attributes. Changing sucrose to sucralose was not imperceptible under the storage and consumption conditions. Keywords: araticum, Annona crassiflora, dairy product, greek yogurt, Hancornia speciosa, mangaba, sucralose 1. Introduction The growing awareness of the risks for developing diseases such as obesity and diabetes, which are associated with the consumption of diets rich in fats and sugars, has generated discussions regarding the popularity of Greek yogurt, propelling the demand for versions with a reduction, elimination, and or substitution of these components (Jaoude et al., 2010). Substituting sucrose with a sweetener conditioned to meet the sensory-characteristic requirements of the products prepared, which must be indistinguishable to products elaborated with sucrose, is the most important condition for guaranteeing the acceptability of the product. Methods such as magnitude estimation and graphical representation of the data using Steven’s power function are used to estimate the sugar content (Cardoso & Bolini, 2007; Moraes & Bolini, 2010; Souza et al., 2011; De Souza et al., 2013; Esmerino et al., 2013). The sensory quality is one of the fundamental aspects most intimately associated with the perceived quality by the consumer and, consequently, with the product choice (Dutcosky, 2013). The sensory analysis has been used by food industries to ensure the acceptability of the new product in the consumer market (Carbonell-Barrachina, 2019). Quantitative Descriptive Analysis (QDA) is a sophisticated method capable of offering a complete sensory description of the product, i.e., it can be used to identify the main differences in food quality and intensity between products. The results can reveal correlations between the ingredients or process variables and the sensory attributes (Stone & Sidel, 2004). In turn, the acceptance test is the main quantitative affective test used to evaluate the responses of a large number of consumers to a series of questions, aimed at identifying the overall acceptance level of a product, determining sensory factors affecting consumer preferences, or measuring