Sweetness equivalence of different sweeteners in strawberry-flavored yogurt.

To successfully substitute sucrose for sweeteners, further studiesmust be carried out based on previous knowledge of sweetener concentration to determine the equivalent sweetness of such compounds. In this work, sweetness equivalence of strawberry-flavored yogurt with different sweeteners and/or their combinations (aspartame, acesulfame-K, cyclamate, saccharin, stevia and sucralose) and yogurt sweetened with 11.5% w/w sucrose was measured using the sensory magnitude estimation method. The sweetness concentrations equivalent to strawberry yogurt sweetened with 11.5% w/w sucrose in the tested sweeteners were 0.072% w/w for aspartame, 0.042% w/w for aspartame/acesulfame-K (2:1), 0.064% w/w for cyclamate/saccharin, 0.043% w/w for cyclamate/saccharin (2:1)/stevia (1.8:1) and 0.30% w/w for sucralose. These results can promote the use of different sweetener combinations in strawberry-flavored yogurt, specially acesulfame-K and stevia, once they produce more pleasing in this product.

Bibliographic Details

Main Authors:	REIS, R. C., MINIM, V. P. R., BOLINI, H. M. A., DIAS, B. R. P., MINIM, L. A., CERESINO, E. B.
Other Authors:	RONIELLI CARDOSO REIS, CNPMF; Valéria Paula Rodrigues Minim, UFV; Helena Maria André Bolini, USP; Beatriz Rodrigues Pimentel Dias, UFV; Luis Antônio Minim, UFV; Elaine Berger Ceresino, UFV.
Format:	Separatas biblioteca
Language:	English eng
Published:	2011-07-18T11:11:11Z
Subjects:	Alimento Preparado, Tecnologia de Alimento.,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/896134
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