SENSORY PROFILE AND PHYSICOCHEMICAL CHARACTERISTICS OF YOGURTS SWEETENED WITH DIFFERENT SWEETENERS SAFE FOR DIABETICS

  • Dorota Kalicka University of Rzeszów
  • Magdalena Buniowska University of Rzeszow
  • Mayra Anticona Universidad César Vallejo
  • Agata Znamirowska University of Rzeszow
  • Małgorzata Pawlos University of Rzeszow

Resumen

The stability of sweetening ingredients during processing or cold storage of yoghurt is a decisive factor for their incorporation into the manufacturing process. The objective of this study was to determine the physicochemical characteristics and sensory profile of yogurt sweetened with different sweeteners throughout storage time. The yogurt samples were sweetened with xylitol (8%), erythritol (10%), acesulfam (0.05%), stevia (TRUVIA®) and sucrose (as control). The physicochemical analyses carried out included pH, titratable acidity, syneresis and color (L*, a*, b*). All analyses were carried out at day one as well as 7, 14 and 21 days of storage. To evaluate consumer acceptance and sensory profile of the samples, 36 panellists investigated randomly coded yogurt samples. The analysis of syneresis showed not significant difference between sweetened samples during storage. Regarding color parameters a* and b*, a significant difference was observed when compared acesulfam and stevia addition, which could be explained by the different proportion of sweeteners added. The consistency characteristics was scored as the best in yogurts with the addition of sucrose. Surprising was that acesulfam and stevia addition affected similar to consistency parameters. During storage the highest pH was detected in sample with erythritol addition. In samples storage from 7 to 21 days the lowest acidity (0SH) was observed. In conclusion, the study has shown that application of stevia, xylitol and erythritol as a natural sweetener, has a positive impact on producing a yogurt safe for diabetics, with remarkably low calorie without impeding effect on physicochemical and sensory properties of the yogurt. Key words: yogurts, sweeteners, sensory profile, physicochemical characteristics

Publicado
2018-08-24
Sección
Resúmenes de Investigación