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Influence of stevia to sweetness profile of strawberry flavored yoghurt (CROSBI ID 569908)

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Lisak, Katarina ; Božanić, Rajka ; Jeličić, Irena Influence of stevia to sweetness profile of strawberry flavored yoghurt // Abstract book of 15th World Congress of Food Science and Technology / Sigge, G. (ur.). Cape Town: SAAFoST, 2010

Podaci o odgovornosti

Lisak, Katarina ; Božanić, Rajka ; Jeličić, Irena

engleski

Influence of stevia to sweetness profile of strawberry flavored yoghurt

INTRODUCTION Stevia is natural non-calorie sweetener, 200-300 times sweeter than sucrose. It is extracted from Stevia rebaudian leaves. There is a great potential of its usage in the food industry because of its low energy value. METHODOLOGY Difference in sweetness of strawberry flavored yoghurt with the addition of sucrose, stevia and equal ration of sucrose and stevia, are reviewed in this paper. Previously, stevia has been diluted in a ratio that, according to the literature, matches to sweetness profile of sucrose. Yoghurts are sweetened by addition of 1) sucrose 2) stevia and 3) equal ratio of sucrose and stevia, in three different concentrations (3 ; 4.5 and 6g/100g yoghurt). Sensory properties of yoghurt where evaluated by panel using two methods ; comparison of samples and weighted points. Viscosity was measured by viscosimeter. RESULTS AND DISCUSSION Addition of equal concentration of sweetener (sucrose, stevia and mixture of sucrose and stevia) panel rated with various levels of sweetness. The sweetest samples were yoghurts with sucrose, followed by yoghurts with a mixture of sweetener, and the least sweet were yoghurts with stevia. According to the panel, the best graded samples were yoghurts sweetened with 4.5g sweetner/100g regardless of the type (sucrose, stevia or mixture). Between three sweeteners (sucrose, stevia and a mixture of sucrose and stevia) the best sensory evaluation were given to yogurts with mixture of stevia and sucrose, followed by yoghurt with sucrose, while stevia sweetened yogurts had the lowest sensory evaluation. Apparent viscosity was lower in yogurts in which only sucrose was added compared to the other samples, which also reflected to the sensory score. CONCLUSIONS The best sensory evaluation had the yoghurt sweetened with addition of 4.5g/100g mixture of sucrose and stevia. Addition of stevia in yoghurt did not inluence viscosity decrease like sucrose addition.

stevia; sweetness profile; flavored yoghurt

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Podaci o prilogu

2010.

objavljeno

Podaci o matičnoj publikaciji

Abstract book of 15th World Congress of Food Science and Technology

Sigge, G.

Cape Town: SAAFoST

Podaci o skupu

15th World Congress of Food Science and Technology

poster

22.08.2010-26.08.2010

Cape Town, Južnoafrička Republika

Povezanost rada

Prehrambena tehnologija