Sensory characteristic of sugar reduced yoghurt drink based on check-all-that-apply

•Stevia and pectin improve sweetness and mouthfeel on sugar free yoghurt drink.•Sugar free yoghurt drink added with stevia and pectin is viscous with milky aroma.•Cross-modal interactions improve sensory characteristics of yoghurt drink. Sugar is one of the key factors affecting sensory perception and consumers’ acceptance towards healthy foods and beverages. This study aimed to determine the sensory characteristics of three sugar reduced yoghurt drinks [0S0.02T0.6P, 2S0.02T0.3P, 4S0.01T0.3P where S, sugar percentage (0%, 2%, 4%); T, stevia dosage (0.01%, 0.02%); P, pectin dosage (0.3%, 0.6%)] through Check-All-That-Apply (CATA) analysis, evaluated by 151 consumer panellists. Significant differences (p