Utjecaj sladila stevie na pofil slatkoće aromatiziranog jogurta od jagode

master's thesis

• Title (english): Influence of sweetener stevia to sweetness profile of strawberry flawored yoghourt
• Author: Maja Novoselec
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2011-01-31, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Stevia je prirodno sladilo, bez kalorijske vrijednosti, 200-300 puta slađe od saharoze koje se dobiva ekstrakcijom lišca biljke Stevia rebaudiana. U ovom je radu ispitivana razlika u slatkoći aromatiziranog jogurta sa dodatkom saharoze, stevie te saharoze i stevie, u tri razlicite koncentracije (3; 4,5 i 5%). Senzorska svojstva jogurta ocijenila je panel skupina ranking testom i metodom ponderiranih bodova nakon prvog i sedmog dana cuvanja. Najbolju senzorsku ocijenu postigli su jogurti sa dodatkom kombinacije saharoze i stevie u srednjoj koncentraciji (4,5%). Nakon sedam dana hladnog cuvanja uzoraka jogurta došlo je do blagog smanjenja slatkoce u odnosu na prvi dan cuvanja. Viskoznost proizvedenih jogurta određivana je reometrom. Prividna viskoznost uzoraka kojima je dodana samo saharoza bila je podjednaka kao i prividna viskoznost uzoraka sa dodatkom stevie ili kombinacije saharoze i stevie.

Abstract (english)

Stevia is natural non-calorie sweetener 200-300 times more potent than sucrose and is extracted from leaves of Stevia rebaudiana. Difference in sweetness of strawberry flavored yoghurt with the addition of sucrose, stevia and combination of sucrose and stevia, in three different concentrations (3; 4,5; 5%), are reviewed in this paper. Sensory properties of yoghurt where evaluated by panel using two methods: comparation of samples and weighted points after first and seventh day. The best sensory evaluation of yoghurts were achieved with the addition a combination of sucrose and stevia in concentration 4.5%. After seven days of cold storage of yoghurt there was a slight decrease in sweetness as compared to the first day of storage. Viscosity of produced yoghurts is determined by viscosimeter. Apparent viscosity of samples which is added only sucrose was similar to the apparent viscosity of samples with the addition of stevia or a combination of sucrose and stevia.

• Keywords: stevia; saharoza; aromatizirani jogurt; senzorika; viskoznost
• Keywords (english): stevia; sucrose; flavored yoghurt; sensory analysis; viscosity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:811065
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-30 08:59:07