期刊名称：Croatian Journal of Food Technology, Biotechnology and Nutrition
印刷版ISSN：1847-3423
电子版ISSN：1847-7461
出版年度：2012
卷号：7
期号：SPECIAL ISSUE - 7th
页码：39-43
出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
摘要：As obesity is a growing problem in the world the target of food industries is to produce low calorie products safe for the human health. According to the non-caloric value of stevia and its beneficial influence on human health, there is a great possibility of its use in the food industry. Plain yoghurts were produced by fermentation with ABT-5 cultures (Lactobacillus acidophilus, Streptococcus thermophilus and Bifi dobacterium spp.) and flavored by addition of 0.2 mL/100 g strawberry aroma. Yoghurts were sweetened by the addition of 1) sucrose 2) stevia and 3) equal portion of sucrose and stevia in three different concentrations. Sensory properties of yoghurt where evaluated by panel using two methods; ranking test and 20 – point scaling system of weighted factors. Viscosity was measured by viscosimeter. According to sensory panel it was determined that 6 g of stevia was equal to 1000 g of sucrose. The best sensory evaluation had the yoghurts sweetened with addition of 4.5 g/100 g equal portions of sucrose and stevia. Addition of sweeteners weren’t influenced the apparent viscosity.
