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Sweetened Plain and Flavored Carbonated Yogurt Beverages

Department of Food Science Cornell University, Ithaca, NY 14853

ABSTRACT

Sweetened plain and strawberry-flavored carbonated yogurt beverages without free whey were developed. Yogurts, after blending with a 12% sucrose solution and additionally with flavor extract, were carbonated under .5 kg/cm² at 4°C. Sweetened flavored yogurt beverages contained 15.5% total solids, 2.8% protein, 1.5% fat, .5% ash, and 10.7% carbohydrates.

Carbonation of chilled sweetened plain yogurt beverages at .5 kg carbon dioxide/cm² at 4°C retarded acid development during cold storage with excellent quality being maintained in the product for 4 mo at 4.4°C. Sweetened plain noncarbonated yogurt beverage controls were unacceptable within 30 days.

A consumer acceptance test statistically conducted with strawberry-flavored carbonated yogurt beverages showed that 89.8% of the respondents liked the product and 5.1% disliked it. A hydrolyzed whey concentrate as a replacement for the 12% sucrose solution produced less acceptable, flavored carbonated yogurt beverages.

¹ Hyunsook Choi Park, 1172, S-1, Fifield Avenue, St. Paul, MN 55108.