The Effect of Stevia rebaudiana on the Growth and Survival of Lactobacillus rhamnosus GR-1 and Sensory Properties of Probiotic Yogurt

Alison Weber,Sharareh Hekmat

doi:10.5539/jfr.v2n2p136

Abstract

This study evaluated the effect of various sweetening agents on sensory properties of probiotic yogurt. The growth and survival of Lactobacillus rhamnosus GR-1 in yogurt was measured at 1, 14 and 28 days of storage. Bacterial growth reached a range of 108-109 Colony Forming Units (CFU) ml-1 over the storage period for six probiotic yogurt samples (0.12% stevia, 0.12% stevia-inulin-chromium (SIC), 1.0% sucralose, 5.0% sucrose, 6.0% xylitol and a control). Sensory panelists (n = 109) used a 9-point hedonic scale and evaluated five sensory characteristics (flavour, appearance, sweetness, texture, and overall quality) of the four sweetened probiotic yogurts (0.12% stevia, 0.12% SIC, 1.0% sucralose and 5.0% sucrose). The sucralose sample was significantly preferred for all five characteristics (P &lt; 0.001) and the sucrose sample was significantly liked more than both the stevia and SIC samples for all characteristics except flavour (P &lt; 0.001). Overall, the stevia sample received higher mean scores than the SIC sample.

Highlights

There has been an increased consumer demand for low calorie functional foods for weight management and diabetes prevention and control
Bacterial growth reached a range of 108-109 Colony Forming Units (CFU) ml-1 over the storage period for six probiotic yogurt samples (0.12% stevia, 0.12% stevia-inulin-chromium (SIC), 1.0% sucralose, 5.0% sucrose, 6.0% xylitol and a control)
This study showed that the addition of various sweeteners to probiotic yogurt resulted in viable counts of the probiotic of interest, L. rhamnosus GR-1, to levels greater than the therapeutic level of 1×107 CFU ml-1 of yogurt during a storage period of 28 days

Summary

Introduction

There has been an increased consumer demand for low calorie functional foods for weight management and diabetes prevention and control. With increased consumer interest in reducing sugar intake, the use of artificial sweeteners during the last decade has triggered the development of new sugar free products (Pinheiro, Oliveira, Penna, & Tamime, 2005). Probiotic yogurts are among functional dairy products that have contributed to the increasing growth in sales of functional foods (Agri-Food Canada, 2010). Low calorie yogurts in the Canadian market are mostly artificially sweetened with sucralose, aspartame and acesulfame-k (Agri-Food Canada, 2011). Natural and low caloricsweeteners are warranted as consumers concern with these artificial sweeteners are evident (Agri-Food Canada, 2011). A low calorie, stevia sweetened yogurt may be an acceptable product on the market for diabetic diets or to aid in blood glucose control and weight management

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Discussion

Conclusion