Consumer evaluation of bakery product flavour as affected by incorporating the prebiotic tagatose

Summary This study evaluated whether incorporating tagatose, a monosaccharide with prebiotic properties, into bakery products affected their flavours. Cinnamon muffins, lemon cookies, and chocolate cakes were prepared; 1 or 2% tagatose was added to the experimental products while an equal amount of sucrose was added to the control products. Using triangle tests, untrained consumer panels (n=65–81) were unable to distinguish between the flavour of products with and without tagatose. In addition, the flavours of bakery products containing and not containing tagatose were liked similarly. Based on this data, bakery products may be formulated containing low levels of tagatose for its health benefits without altering the product’s flavour.