D-塔格糖作为蔗糖替代品对草莓酸奶理化性质及可接受性的影响
D-Tagatose as a Sucrose Substitute and Its Effect onthe Physico-Chemical Properties and Acceptability ofStrawberry-Flavored Yogurt
Foods 2019, 8, 256; doi:10.3390/foods8070256
Abstract:Sugar not only provides the desirable sweetness but its reduction can also alter the physico-chemical properties of foods. The objective of this study was to evaluate the effects of tagatose as a sugar substitute on selected physico-chemical properties and sensory acceptability of strawberry-flavored yogurts. Six yogurt samples with decreasing concentrations of sucrose (8.50 to 1.70 g/100 g) and increasing concentrations of tagatose (0.00 to 9.24 g/100 g) were evaluated. Physico-chemical tests (pH, lactic acid (%), Brix, water-holding capacity (WHC), viscosity, and color) were conducted to examine the quality and shelf-life of yogurts during 28 days of storage at 4℃. An acceptability test (n = 55) was conducted to evaluate the sensory characteristics of yogurts. Sucrose reductions by the replacement of up to 80% tagatose showed marginal effects on the selected physico-chemical properties; however, the loss of red color (a*) and increase in yellowness (b*) of the tagatose-substituted samples were significant. Strawberry yogurts with tagatose replacements had similar acceptability scores for all attributes. Sucrose reduction showed a positive effect on the purchase intent of the strawberry yogurts (an increase of 3–30%). These findings can be used to understand the e ects of tagatose/sucrose formulations on the acceptability and physico-chemical properties of yogurts.
Keywords:tagatose; sugar reduction; yogurt; physico-chemical; acceptability