2004•Unpublished venueRequires access
Dulzura Percibida de Aspartame y Sacarosa en Yogur
Arturo Hernández-Montes, Emilia Palomo López, Armando Santos Moreno
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Abstract
Reports on the effect of aspartame on the perceived sweetness of yoghurt do not exist. The aim of this research was to evaluate the effect of aspartame and sucrose on the sensory and physical properties of stirred yoghurt. Five equivalent concentrations of each sweetener (aspartame and sucrose) were used. Acidity, consistency, sweetness, the just noticeable difference and the point of subjective equality were evaluated in yoghurt. At low concentrations, aspartame sweetness was greater than sucrose sweetness. Aspartame sweetness was reduced through time. The ideal concentration of aspartame was equivalent to 14 % (g·g -1 ) sucrose and it can be modified up to ± 3 %. Consistency and firmness of yoghurt was not affected by aspartame concentration. Aspartame sweetened yoghurt showed a greater development of acidity than sucrose sweetened yoghurt.