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Original scientific paper

Sensory Evaluation of the Strawberry Flavored Yoghurt with Stevia and Sucrose Addition

Katarina Lisak   ORCID icon orcid.org/0000-0002-8465-5551 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Maja Lenc ; Milsing d.o.o., Velika cesta 99, HR-10000 Zagreb, Croatia.
Irena Jeličić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Rajka Božanić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia

Fulltext: english, pdf (184 KB) pages 39-43 downloads: 5.574* cite
APA 6th Edition
Lisak, K., Lenc, M., Jeličić, I. & Božanić, R. (2012). Sensory Evaluation of the Strawberry Flavored Yoghurt with Stevia and Sucrose Addition. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 7 (SPECIAL ISSUE - 7th), 39-43. Retrieved from https://hrcak.srce.hr/82774
MLA 8th Edition
Lisak, Katarina, et al. "Sensory Evaluation of the Strawberry Flavored Yoghurt with Stevia and Sucrose Addition." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 7, no. SPECIAL ISSUE - 7th, 2012, pp. 39-43. https://hrcak.srce.hr/82774. Accessed 21 Jan. 2020.
Chicago 17th Edition
Lisak, Katarina, Maja Lenc, Irena Jeličić and Rajka Božanić. "Sensory Evaluation of the Strawberry Flavored Yoghurt with Stevia and Sucrose Addition." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 7, no. SPECIAL ISSUE - 7th (2012): 39-43. https://hrcak.srce.hr/82774
Harvard
Lisak, K., et al. (2012). 'Sensory Evaluation of the Strawberry Flavored Yoghurt with Stevia and Sucrose Addition', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 7(SPECIAL ISSUE - 7th), pp. 39-43. Available at: https://hrcak.srce.hr/82774 (Accessed 21 January 2020)
Vancouver
Lisak K, Lenc M, Jeličić I, Božanić R. Sensory Evaluation of the Strawberry Flavored Yoghurt with Stevia and Sucrose Addition. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2012 [cited 2020 January 21];7(SPECIAL ISSUE - 7th):39-43. Available from: https://hrcak.srce.hr/82774
IEEE
K. Lisak, M. Lenc, I. Jeličić and R. Božanić, "Sensory Evaluation of the Strawberry Flavored Yoghurt with Stevia and Sucrose Addition", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.7, no. SPECIAL ISSUE - 7th, pp. 39-43, 2012. [Online]. Available: https://hrcak.srce.hr/82774. [Accessed: 21 January 2020]

Abstracts
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 Bifi dobacterium 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.

Keywords
sensory evaluation; stevia; sucrose; sweetness profile; viscosity

Hrčak ID: 82774

URI
https://hrcak.srce.hr/82774

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