Original scientific paper
Sensory Evaluation of the Strawberry Flavored Yoghurt with Stevia and Sucrose Addition
Katarina Lisak
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
Abstract
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
Publication date:
6.6.2012.
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