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Influence of sweetener stevia on the quality of strawberry flavoured fresh yoghurt

Katarina Lisak   ORCID icon orcid.org/0000-0002-8465-5551 ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Laboratorij za tehnologiju mlijeka i mliječnih proizvoda, Pierottijeva 6, 10000 Zagreb, Croatia
Irena Jeličić
Ljubica Tratnik
Rajka Božanić

Puni tekst: engleski, pdf (535 KB) str. 220-225 preuzimanja: 1.009* citiraj
APA 6th Edition
Lisak, K., Jeličić, I., Tratnik, Lj. i Božanić, R. (2011). Influence of sweetener stevia on the quality of strawberry flavoured fresh yoghurt. Mljekarstvo, 61 (3), 220-225. Preuzeto s https://hrcak.srce.hr/71490
MLA 8th Edition
Lisak, Katarina, et al. "Influence of sweetener stevia on the quality of strawberry flavoured fresh yoghurt." Mljekarstvo, vol. 61, br. 3, 2011, str. 220-225. https://hrcak.srce.hr/71490. Citirano 04.07.2020.
Chicago 17th Edition
Lisak, Katarina, Irena Jeličić, Ljubica Tratnik i Rajka Božanić. "Influence of sweetener stevia on the quality of strawberry flavoured fresh yoghurt." Mljekarstvo 61, br. 3 (2011): 220-225. https://hrcak.srce.hr/71490
Harvard
Lisak, K., et al. (2011). 'Influence of sweetener stevia on the quality of strawberry flavoured fresh yoghurt', Mljekarstvo, 61(3), str. 220-225. Preuzeto s: https://hrcak.srce.hr/71490 (Datum pristupa: 04.07.2020.)
Vancouver
Lisak K, Jeličić I, Tratnik Lj, Božanić R. Influence of sweetener stevia on the quality of strawberry flavoured fresh yoghurt. Mljekarstvo [Internet]. 2011 [pristupljeno 04.07.2020.];61(3):220-225. Dostupno na: https://hrcak.srce.hr/71490
IEEE
K. Lisak, I. Jeličić, Lj. Tratnik i R. Božanić, "Influence of sweetener stevia on the quality of strawberry flavoured fresh yoghurt", Mljekarstvo, vol.61, br. 3, str. 220-225, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/71490. [Citirano: 04.07.2020.]

Sažetak
Stevia is a natural, non energetic sweetener, 200-300 times sweeter than sucrose, and is obtained by leaves extraction of the Stevia rebaudiana. According to the low energy value of stevia to sweeten food products, it is a great possibility of its use in the dairy industry. This study examined the differences in the sweetness of the strawberry flavoured yoghurt with the addition of sucrose, stevia and equal portions of sucrose and stevia; each combination was used at three different concentrations (3, 4.5 and 6 % / 100 g yoghurt). Stevia was diluted in a concentration which, according to the literature, matches the sweetness profile of sucrose. Viscosity of the yoghurts was determined by the rheometer, and sensory profiling of the products was evaluated by a panel using the ranking test and weighted factors methods. The level of sweetness of all yoghurt samples (using sucrose, stevia and mixture of sucrose and stevia) was judged by a test panel, and products were rated in the terms of degree of sweetness as sucrose > sucrose + stevia > stevia. The recommended level by panelists of any type or combination of sweeteners for strawberry yoghurt was 4.5 g sweetner/100 g. The apparent viscosity was lower in sucrose yoghurts compared to products made with stevia or stevia + sucrose which was also reflected in the sensory scores.

Ključne riječi
strawberry flavoured yoghurt; sensory analysis; stevia; sucrose; viscosity

Hrčak ID: 71490

URI
https://hrcak.srce.hr/71490

[hrvatski]

Posjeta: 1.764 *