Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener

Abstract

A yogurt using monk fruit extract (MFE) as a sweetener was developed. The aim of the study was to investigate the viability of using MFE to develop sweetened yogurts without the calories of added sugar. The physiochemical, rheological, microstructural, and antioxidant properties of yogurt were studied. Rheological results showed that MFE affected the yogurt fermentation process and its rheological properties. Yogurt sweetened with MFE had similar microstructural properties to yogurt sweetened with sucrose. Yogurt with MFE showed higher levels of gly-pro-p-nitroanilide and dipeptidyl peptidase IV inhibitory activities, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity, α-glucosidase inhibitory activities, and superoxide anion radical scavenging ability compared with other yogurt samples. Results indicated that MFE could be a novel sweetener and a food antioxidant for functional yogurt and related products.

Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

“…The two stress values were associated with a static yield stress τ o−1 (first decline) and fluidic yield stress, τ 0−2 (second decline). The same behavior has been reported in the literature, e.g., in yogurts formulated with monk fruit extract as a sweetener [50], yogurt containing selecan [51], and fat-free stirred yogurt [44], when the authors associated this behavior with the apparent yield stress [50] that could be due to breakage of the yogurt structure and the sensitive reaction of yogurts to shear stress due to its quasi-stable status [51]. However, there is no evidence of any analysis reports of these two areas regarding this behavior.…”

Effect of Supplementation on the Properties of Yogurt: A Review

“…modified or without modification used as stabilizers to reduce the degree of syneresis. All types of sugars and starches decrease the syneresis formation of yogurt except monk fruit extract (Ban et al, 2020) as it has no effects on the syneresis production. Decrease in the syneresis is may be either by increased total solids or by high water binding capacity of sugar and starches.…”

“…Many researchers tried to incorporate different forms of carbohydrates into the yogurt i.e. fructose, sucrose (Fernandez-Garcia et al, 1998;Haque and Aryana, 2002), native maize starch, chemically modified maize starch, tapioca starch (Lobato-Calleros et al, 2014), pectin and pectic oligosaccharide (Sabater et al, 2020), potato starch, maize starch, waxy maize starch (Najgebauer-Lejko et al, 2007), modified cassava starch (Imbachi-narvaez et al, 2018), Carboxy Methyl Cellulose, Canna Edulis Ker Starch (Umam et al, 2018), caramel jam (Ramirez-Sucre and Velez-Ruiz, 2013), galactomannans gaur and locust bean gum (Kok, 2010), lentil flour (Zare et al, 2012), monk fruit extract (Ban et al, 2020) and studied the effect of it on the physical as well as chemical properties of yogurt.…”

Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt

“…The latter is made up of a base of almost 50% natural yogurt, including components such as guar gum, inulin, and agave syrup, which can reduce the amount of carbohydrates present. Qingfeng et al (2020) [31], who studied the behavior of yogurt sweetened with different components, report 7.2% for yogurt that was only formulated with milk and the culture without adding sugars or sweeteners, increasing to 13.32% when sucrose was added to the formulation, coupled with the natural presence of lactose in milk. Considering the same for total sugars, which is mainly considered lactose as sugar coming mainly from milk, a reduction of almost 50% of this component is observed in rehydrated yogurt, being 2.45% compared to 5.15% for commercial yogurt.…”