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Effect of sucrose replacement on soy yoghurt characteristic

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Soy yoghurt is known as health-enhancing food which boosts heart health and lowering one?s risk of cancer. However, sucrose is used as nutrient in soy milk fermentation which is not recommended for diabetic people. This study aimed to replace sucrose with diabetic-friendly sugar. Three low glycemic index artificial sweeteners (fructose, xylitol, sucralose) and three concentration ratios of L. bulgaricus and S. thermophilus were applied. Physicochemical and microbial analysis showed that sample with 25 ml/L fructose+ 50mg/L xylitol addition and concentration ratio of L. bulgaricus:S. thermophilus = 1.5%:0.5% exhibited the best properties. It was then added with vanilla essence, green tea extract and cinnamon oil to diminish the natural flavor of soybean and was further evaluated using hedonic test. Flavored and plain soy yoghurts were acceptable with no significant differences. In conclusion, the research showed that soy yoghurt with artificial sweetener is an alternative health-enhancing food that is safe for diabetic people. To the best of author?s knowledge this is the first time where the usage of artificial sweeteners in soy yoghurt has been tested.

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Availability

B00820

(wh)

Available

Detail Information

Series Title

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Call Number

820

Publisher

: Swiss German University., 2010

Collation

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Language

English

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Classification

NONE

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Edition

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Subject(s)

FT

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