Formulation of sugar-reduced flavored yogurt

Abstract

The WHO and MINSAP recommend reducing the consumption of free sugars to less than 10% of total caloric intake because excessive consumption is related to diseases such as obesity, type 2 diabetes mellitus, hypertriglyceridemia, dental caries, among others. Replacing sugar with high-intensity non-caloric sweeteners is the most used strategy to reduce sugar content. The aim of this work was to formulate a flavored yogurt reduced in sugar by replacing it with the high-intensity non-caloric sweeteners sucralose and acesulfame potassium. The sensory characteristics intensity of sweetness, bitterness and strange taste measured with a structured scale of 10 cm in length were studied. For the intensity of sweetness and bitterness, good fit was obtained to quadratic mixture models and for strange flavor to the linear model. Sucralose makes the largest contribution to sweetness intensity and has a smaller contribution than acesulfame-K to bitterness and off-flavor. The combination of both sweeteners, in the range studied, decreases the intensity of sweetness and increases the perception of bitterness. A strawberry-flavored yogurt was formulated in which sugar was replaced by the 0.19/0.03 g/Kg ratio of the high-intensity non-caloric sweeteners sucralose and acesulfame-K.