Effect of Sugar Esters on the Textural Properties of Nonfat Low Calorie Yogurt

¹ Department of Food Science and Technology, Southeast Dairy Foods Research Center, Mississippi Agriculture and Forestry Experiment Station, Mississippi State University 39762

The influence of sugar esters (.05%) of various hydrophilic-lipophilic balances on the textural properties of nonfat low calorie yogurts was assessed over 14-d storage at 4°C. Aspartame was used (200 ppm) to sweeten a skim milk-based yogurt that was stabilized with starch (.5%). The total solids content was 12.68% by weight. Sugar esters improved the overall quality of the yogurt. Yogurts with sugar esters, mainly the stearates with a hydrophilic-lipophilic balance range of 5 to 9, had better body, texture, and mouthfeel compared with yogurts without sugar esters, which were rated as coarse and grainy. The nonfat low calorie yogurts sweetened with aspartame had 101.4 (i.e., 50%) fewer calories per 226.8-g (8-oz) serving than regular yogurt containing 3.25% fat and 4% sucrose.

Key Words: yogurt • texture • sugar ester

Submitted on September 30, 1991
Accepted on June 3, 1992

This article has been cited by other articles:

				F. Y. Ekinci and M. Gurel Effect of Using Propionic Acid Bacteria as an Adjunct Culture in Yogurt Production J Dairy Sci, March 1, 2008; 91(3): 892 - 899. [Abstract] [Full Text] [PDF]

				O. Gun and N. D. Issikli The Effects of Fat and Non Fat Dry Matter Concentration and Storage Time on the Physical Properties and Acidity of Yoghurts Made with Probiotic Cultures Food Science and Technology International, December 1, 2006; 12(6): 467 - 476. [Abstract] [PDF]