Article| Volume 73, ISSUE 1, P54-62, January 1990

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Effect of Alternative Sweeteners in Plain and Fruit-Flavored Yogurts1,2,3

  • K.R. Keating
    Southeast Dairy Foods Research Center, Department of Dairy Science, Mississippi Agricultural and Forestry Experiment Station, Mississippi State 39762
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  • C.H. White
    Southeast Dairy Foods Research Center, Department of Dairy Science, Mississippi Agricultural and Forestry Experiment Station, Mississippi State 39762
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  • Author Footnotes
    1 Mississippi Agricultural and Forestry Experiment Station Manuscript Number J-7160.
    2 Data from M.S thesis by the senior author. Graduate School, Mississippi State University.
    3 Funded by the Wisconsin Milk Marketing Board under project MIS 3136.
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      Plain, strawberry, and cherry Swiss-style lowfat yogurts were produced from cream and reconstituted NDM utilizing alternative sweetening agents. The sweeteners studied were sucrose (control), aspartame, calcium saccharin, sodium saccharin, sorbitol, high fructose corn syrup, high fructose corn syrup plus monoammonium glycyrrhizinate, sucrose plus monoammonium glycyrrhizinate, acesulfame-K, and dihydrochalcone. Measurements and evaluations of acid development, apparent viscosity, microbiological status, and sensory profiles by an expert panel were conducted at approximately 2, 14, 28, and 42 d. For each flavor and over all storage periods, yogurts sweetened with sorbitol or aspartame were among those consistently favored. There were no differences among the flavor scores for the first 28 d of storage. However, at 42 d scores decreased. No differences were observed between the body and texture scores assigned to the alternative sweeteners, although scores did increase for each flavor with prolonged storage. Apparent viscosity increased over time. Fructose samples had a significantly higher viscosity. Both time and sweetener type significantly affected the growth of the microorganisms.

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