The aim of this study was to investigate the effect of replacing sucrose 25%, 50%, 75% and 100% of the addition of stevia on yoghurt properties, during refrigerated storage. Reference sample was yoghurt sweetened with 8% added sucrose, the addition of stevia was 0,04%. The yoghurt was analysed for pH, titratable acidity, dry matter, and texture. It was also sensory assessed. With the increase in the concentration of stevia sweetener, the mixture pH decreased, and the increased acidity of the yoghurt. Despite the lower dry matter content of yoghurt with stevia exhibited higher curdhardness values, but the cohesiveness was slightly lower. Springiness and chewiness in yoghurtsweetened with stevia decreased remarkably after 7 days of storage. Yoghurt with stevia were lessintense sweet flavor and considered to be more pronounced sweetness and persistent. The best was the yoghurt sweetened with sucrose, and the worst yoghurt with stevia. Mixtures of these sweeteners showed a higher degree of acceptance
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.