Abstract
<span style="font-family: Times New Roman; font-size: small;"></span><strong><span style="font-family: &quot;Times New Roman&quot;,&quot;serif&quot;; font-size: 10pt;" lang="EN-US"></span></strong>This study evaluated the effect of various sweetening agents on sensory properties of probiotic yogurt. The growth and survival of <em>Lactobacillus rhamnosus</em><em> </em>GR-1 in yogurt was measured at 1, 14 and 28 days of storage. Bacterial growth reached a range of 10<sup>8</sup>-10<sup>9</sup> Colony Forming Units (CFU) ml<sup>-1</sup> 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.<span style="font-family: Times New Roman; font-size: small;"> </span>
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
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
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
