Naslov
Influence of stevia to sweetness profile of strawberry flavored yoghurt

Autori
Lisak, Katarina ; Božanić, Rajka ; Jeličić, Irena

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract book of 15th World Congress of Food Science and Technology / Sigge, G. - Cape Town : SAAFoST, 2010

Skup
15th World Congress of Food Science and Technology

Mjesto i datum
Cape Town, Južnoafrička Republika, 22.08.2010. - 26.08.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
stevia; sweetness profile; flavored yoghurt

Sažetak
INTRODUCTION Stevia is natural non-calorie sweetener, 200-300 times sweeter than sucrose. It is extracted from Stevia rebaudian leaves. There is a great potential of its usage in the food industry because of its low energy value. METHODOLOGY Difference in sweetness of strawberry flavored yoghurt with the addition of sucrose, stevia and equal ration of sucrose and stevia, are reviewed in this paper. Previously, stevia has been diluted in a ratio that, according to the literature, matches to sweetness profile of sucrose. Yoghurts are sweetened by addition of 1) sucrose 2) stevia and 3) equal ratio of sucrose and stevia, in three different concentrations (3 ; 4.5 and 6g/100g yoghurt). Sensory properties of yoghurt where evaluated by panel using two methods ; comparison of samples and weighted points. Viscosity was measured by viscosimeter. RESULTS AND DISCUSSION Addition of equal concentration of sweetener (sucrose, stevia and mixture of sucrose and stevia) panel rated with various levels of sweetness. The sweetest samples were yoghurts with sucrose, followed by yoghurts with a mixture of sweetener, and the least sweet were yoghurts with stevia. According to the panel, the best graded samples were yoghurts sweetened with 4.5g sweetner/100g regardless of the type (sucrose, stevia or mixture). Between three sweeteners (sucrose, stevia and a mixture of sucrose and stevia) the best sensory evaluation were given to yogurts with mixture of stevia and sucrose, followed by yoghurt with sucrose, while stevia sweetened yogurts had the lowest sensory evaluation. Apparent viscosity was lower in yogurts in which only sucrose was added compared to the other samples, which also reflected to the sensory score. CONCLUSIONS The best sensory evaluation had the yoghurt sweetened with addition of 4.5g/100g mixture of sucrose and stevia. Addition of stevia in yoghurt did not inluence viscosity decrease like sucrose addition.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA