Sweetness Equivalence of Different Sweeteners in Strawberry‐flavored Yogurt

Abstract

To successfully substitute sucrose for sweeteners, further studies must be carried out based on previous knowledge of sweetener concentration to determine the equivalent sweetness of such compounds. In this work, sweetness equivalence of strawberry-flavored yogurt with different sweeteners and/or their combinations (aspartame, acesulfame-K, cyclamate, saccharin, stevia and sucralose) and yogurt sweetened with 11.5% w/w sucrose was measured using the sensory magnitude estimation method. The sweetness concentrations equivalent to strawberry yogurt sweetened with 11.5% w/w sucrose in the tested sweeteners were 0.072% w/w for aspartame, 0.042% w/w for aspartame/acesulfame-K (2:1), 0.064% w/w for cyclamate/saccharin, 0.043% w/w for cyclamate/saccharin (2:1)/stevia (1.8:1) and 0.30% w/w for sucralose. These results can promote the use of different sweetener combinations in strawberry-flavored yogurt, specially acesulfame-K and stevia, once they produce more pleasing in this product. PRACTICAL APPLICATIONSThis study provides some useful information, since there is no data in the literature about sweetness equivalence of sweeteners in yogurt, but only in simpler matrices such as pure water, juices, coffee and teas. The use of stevia blend presented several advantages such as increased sweetening power, demonstrating the potential of this natural sweetener. The magnitude estimation method has been successful in this study, being an important tool for development of new low-calorie products. It may be noted that when evaluating different types of food using the same kinds of sweeteners, these promote distinct characteristics and that reflect directly on the sensory quality of the final product. Thus, such studies generate important information for the food industries working with dietetic food.

Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness

“…Probably the acidity of the product was a factor that interfered with the sweetness perception of the sweeteners derived from stevia leaf extract, by masking the sweetness. Reis et al (2011) reported that the acidity interfered with the sweetness perception in a study on equivalent sweetness in strawberry yoghurt. The concentration of each sweetener was calculated in equivalence of the ideal sweetness of sucrose in acerola nectar (80 g/L) and the sweetness power was defined as the number of times a compound is sweeter than sucrose.…”

Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp dilution, ideal sweetness, and sweetness equivalence

“…Cardoso et al (2004) obtained a similar result (678) for 8.3% sucrose in mate tea at 45 °C and a lower value (554) for 8.3% sucrose in mate tea at 6 °C. Moreover, Reis et al (2011) reported a lower value (388) for 11.5% sucrose in strawberry yogurt.…”

“…As for coffee and tea, Moraes & Bolini (2009) found 9.5% and 12.5% sucrose, respectively, for instant coffee and roasted ground coffee, and Cardoso et al (2004) found 8.3% sucrose for mate tea at 6 °C and 45 °C. With regard to yogurt, Reis et al (2011) obtained 11.5% sucrose for strawberry yogurt.…”

“…Cardoso et al (2004) found a similar value (163) for 8.3% sucrose in mate tea at 45 °C and a higher value (277) for 8.3% sucrose in mate tea at 6 °C. Furthermore, Reis et al (2011) Figure 3. Relationship between perceived sweetness and sweetener concentrations in pitanga nectar.…”

The Effect of Stevia rebaudiana on the Growth and Survival of Lactobacillus rhamnosus GR-1 and Sensory Properties of Probiotic Yogurt

“…This study concluded that the concentration of 4.5% of all sweeteners (0.045% stevia) was preferred in the following order: sucrose and stevia, sucrose, stevia (Lisak et al, 2011). Another sensory evaluation study examined the sweetness equivalence of various combinations of sweeteners in strawberry flavoured yogurt including stevia, aspartame, acesulfame-k, cyclamate, saccharin, sucralose and sucrose (Reis et al, 2011). Using the magnitude estimation method, sucralose was found to be the sweetest while the cyclamate/saccharin/stevia mixture scored low (Reis et al, 2011).…”