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  • 标题:The Effect of Stevia rebaudiana on the Growth and Survival of Lactobacillus rhamnosus GR-1 and Sensory Properties of Probiotic Yogurt
  • 本地全文:下载
  • 作者:Alison Weber ; Sharareh Hekmat
  • 期刊名称:Journal of Food Research
  • 印刷版ISSN:1927-0887
  • 电子版ISSN:1927-0895
  • 出版年度:2013
  • 卷号:2
  • 期号:2
  • 页码:136
  • DOI:10.5539/jfr.v2n2p136
  • 出版社:Canadian Center of Science and Education
  • 摘要: This study evaluated the effect of various sweetening agents on sensory properties of probiotic yogurt. The growth and survival of Lactobacillus rhamnosus GR-1 in yogurt was measured at 1, 14 and 28 days of storage. Bacterial growth reached a range of 108-109 Colony Forming Units (CFU) ml-1 over the storage period for six probiotic yogurt samples (0.12% stevia, 0.12% stevia-inulin-chromium (SIC), 1.0% sucralose, 5.0% sucrose, 6.0% xylitol and a control). Sensory panelists (n = 109) used a 9-point hedonic scale and evaluated five sensory characteristics (flavour, appearance, sweetness, texture, and overall quality) of the four sweetened probiotic yogurts (0.12% stevia, 0.12% SIC, 1.0% sucralose and 5.0% sucrose). The sucralose sample was significantly preferred for all five characteristics (P < 0.001) and the sucrose sample was significantly liked more than both the stevia and SIC samples for all characteristics except flavour (P < 0.001). Overall, the stevia sample received higher mean scores than the SIC sample.
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