Optimization of Sugar Reduction in the Formulation of Set-type Yogurt Using Pure Lactic Acid Bacterial Culture

Abstract

Background: Reducing the sugar content of processed products has been claimed to be one of the most efficient strategies for decreasing sugar intake. To investigate what level of sugar reduction is accepted in set-type yogurt, we conducted a hedonic test focusing on the sensory attributes and assessed the nutritional quality of the yogurt. Methods: We prepared a total of 12 set-type yogurt samples using four sugar concentrations (viz. 0, 4, 5 and 12%). The starter culture was used as a 1:1 ratio mixture of Streptococcus thermophilus and Lactobacillus bulgaricus. The sensorial, chemical and microbiological analyses were performed. Result: From the investigation, yogurt containing at least 4 and 5% added sugar was found acceptable based on overall sensory score. On the hedonic scale, yogurt containing 12% sugar was more often described as too sweet compared with yogurt containing 4 and/or 5% sugar. On the other hand, the sweetness and aroma intensity for yogurt containing 0% sugar was judged as too low. The 4 and 5% added sugar yogurt was recorded highest with protein content 4.35 and 4.53%, respectively. The initial total viable count (TVC) of the yogurt made was found highest in 4 and 5% sugar yogurt each with » 5 log10 cfu/mL. These results indicate that consumers would accept set-type yogurts with 4 to 5% added sugar instead of 12 to 15%, but 0 to 3% sugar would be too low.

Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties

“…The lowest and highest acidity values were observed in yoghurts A (8 % sugar, 0 % milk powder and 0 % sweet apricot kernel powder) and E (0 % sugar, 8 % milk powder and 0 % sweet apricot kernel powder), respectively. According to Zahan et al ( 43 ), a total of 12 set-type yoghurt samples with four sugar mass fractions (0, 4, 5 and 12 %) were used, and the plain yoghurt had an average acidity (0.9 %) and pH (4.45). Additionally, Elkot et al ( 14 ) reported that titratable acidity and pH in yoghurt samples supplemented with detoxified apricot kernels were between 0.61 and 0.75 % and 4.55 and 4.65, respectively.…”

“…On the other hand, formulations C (5.33 % sugar, 1.33 % milk powder and 1.33 % sweet apricot kernel powder) and D (4 % sugar, 4 % milk powder and 0 % sweet apricot kernel powder) had the highest mean scores of overall acceptability, namely 6.06 and 6, respectively. According to Zahan et al ( 43 ), a higher concentration of sugar should lead to an increase in preference. However, the acceptability of sweet taste varies from consumer to consumer.…”