Naslov
Sensory evaluation of the strawberry flavored yoghurt with stevia and sucrose addition

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

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

Izvornik
Book of Abstracts of 7th International Congress of Food Technologists, Biotechnologists and Nutritionists / Medić, H - , 2011

ISBN
978-953-99725-3-8

Skup
7th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
flavored yoghurt; sensory analysis; stevia; sucrose; viscosity

Sažetak
Stevia is natural, non-calorie sweetener, 200-300 times sweeter than sucrose and is extracted from Stevia rebaudiana leaves. As obesity is growing problem in the world the target of food industries is to produce low calorie products safe for the human health. According to the non-caloric value of stevia and its beneficial influence to human health, there is a great possibility of its use in the food industry. The aim of the present study was to examine differences in sweetness profile and viscosity of strawberry flavored yogurt with the addition of sucrose, stevia and mixtures of sucrose and stevia and observe the changes after seven days of cold storage.

Izvorni jezik
Engleski

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