Journal article

D-Tagatose as a Sucrose Substitute and Its E ff ect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt

Damir D Torrico, Jennifer Tam, Sigfredo Fuentes, Claudia Gonzalez Viejo, Frank R Dunshea

Foods | MDPI | Published : 2019

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 °C. An acceptability test..

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Grants

Awarded by 2017 Early Career Researcher Grant Scheme from the University of Melbourne, Australia


Awarded by Australian Government through the Australian Research Council


Funding Acknowledgements

This research was partially funded by the 2017 Early Career Researcher Grant Scheme from the University of Melbourne, Australia (603403) and the Australian Government through the Australian Research Council (IH120100053).