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

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)