Abstract
The influence of sugar esters (.05%) of various hydrophilic-lipophilic balances on the textural properties of nonfat low calorie yogurts was assessed over 14-d storage at 4°C. Aspartame was used (200ppm) to sweeten a skim milk-based yogurt that was stabilized with starch (.5%). The total solids content was 12.68% by weight. Sugar esters improved the overall quality of the yogurt. Yogurts with sugar esters, mainly the stearates with a hydrophilic-lipophilic balance range of 5 to 9, had better body, texture, and mouthfeel compared with yogurts without sugar esters, which were rated as coarse and grainy. The nonfat low calorie yogurts sweetened with aspartame had 101.4 (i.e., 50%) fewer calories per 226.8-g (8-oz) serving than regular yogurt containing 3.25% fat and 4% sucrose.
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