Narayanan P, Chinnasamy B, Jin L, Clark S
Department of Food Science and Human Nutrition, Iowa State University, Ames 50010.
Department of Food Science and Human Nutrition, Iowa State University, Ames 50010.
J Dairy Sci. 2014;97(6):3262-72. doi: 10.3168/jds.2013-7365. Epub 2014 Mar 27.
With the mainstream emergence of natural sweeteners such as stevia, which is available in different commercial formulations, suitability for yogurt needs to be validated. The present study aimed to determine the appropriate concentration level of 3 processed stevia sweeteners/supplements in commercial plain low-fat yogurt flavored with natural vanilla. Three different levels of sucrose, aspartame, an erythritol and 95% rebaudiana A stevia sweetener, a 95% pure mix of maltodextrin and steviol glycosides, and a cold water stevia extract were used in the study. The just-about-right level for each sweetener and consumer acceptability of each naturally flavored low-fat vanilla yogurt were evaluated. Results from penalty analysis demonstrated that only 0.7% of stevia containing maltodextrin and 95% steviol glycoside was necessary, whereas higher levels (between 4.0 to 5.5%) were more appropriate for stevia containing erythritol and 95% rebaudiana A or cold water extract of stevia, respectively. The concentrations of stevia sweeteners used influenced the perceived sweetness and sourness. In general, consumers disliked the yogurt sweetened with stevia or aspartame, and neither disliked nor liked the yogurt sweetened with sucrose, which was largely driven by perceived sourness of the base yogurt. The findings underline the importance of careful selection of stevia type and concentration as well as optimizing yogurt cultures and fermentation conditions before product launch.
随着甜叶菊等天然甜味剂成为主流，市面上有不同的商业配方，其用于酸奶的适用性需要得到验证。本研究旨在确定三种加工甜叶菊甜味剂/补充剂在天然香草味商业纯低脂酸奶中的合适浓度水平。研究中使用了三种不同水平的蔗糖、阿斯巴甜、赤藓糖醇以及95%的甜叶菊甜味剂、95%的麦芽糊精和甜菊糖苷纯混合物，还有一种冷水甜叶菊提取物。评估了每种甜味剂的恰到好处的水平以及每种天然风味低脂香草酸奶的消费者接受度。惩罚分析结果表明，仅需0.7%含麦芽糊精和95%甜菊糖苷的甜叶菊，而对于含赤藓糖醇和95%甜叶菊A或甜叶菊冷水提取物的甜叶菊，分别需要更高水平（4.0%至5.5%之间）。所用甜叶菊甜味剂的浓度影响了感知到的甜度和酸度。总体而言，消费者不喜欢用甜叶菊或阿斯巴甜加甜的酸奶，对用蔗糖加甜的酸奶既不讨厌也不喜欢，这在很大程度上是由基础酸奶的感知酸度驱动的。研究结果强调了在产品推出前仔细选择甜叶菊类型和浓度以及优化酸奶培养物和发酵条件的重要性。
