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

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

Izvornik
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (1847-3423) 7 (2012), Special Issue; 39-43

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
sensory evaluation; stevia; sucrose; sweetness profile; viscosity

Sažetak
As obesity is a 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 on human health, there is a great possibility of its use in the food industry. Plain yoghurts were produced by fermentation with ABT-5 cultures (Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium spp.) and flavored by addition of 0.2 mL/100 g strawberry aroma. Yoghurts were sweetened by the addition of 1) sucrose 2) stevia and 3) equal portion of sucrose and stevia in three different concentrations. Sensory properties of yoghurt where evaluated by panel using two methods ; ranking test and 20 – point scaling system of weighted factors. Viscosity was measured by viscosimeter. According to sensory panel it was determined that 6 g of stevia was equal to 1000 g of sucrose. The best sensory evaluation had the yoghurts sweetened with addition of 4.5 g/100 g equal portions of sucrose and stevia. Addition of sweeteners weren’t influenced the apparent viscosity.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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