Chemistry Reference
In-Depth Information
table 8.2
List of Some Sweetening Compounds
Sweetening Compounds
relative Sweetness (Sucrose = 1)
Lactose
0.4
Dulcitol
0.4
Maltose
0.4
Sorbitol
0.5
Mannose
0.6
Galactose
0.6
Xylose
0.7
Mannitol
0.7
Glycine
0.7
Inverted sugar
0.7-0.9
Glycerol
0.8
Sucrose
1.0
Fructose
1.1-1.5
Cyclamate
30-80
Acesulfame K
300-400
Aspartame
200
Saccharine
240-300
Sucralose
400-800
Neohesperidin DC
1500-2000
Thaumatin
3000
Neotame
7000-13,000
manufacturers(TamimeandRobinson2007).Thelevelofaddedsugarisdecidedbyconsidering
theperceivedsweetnessoffruitsinfruit-lavoredyogurts.Ingeneral,theconcentrationofadded
nutritivesweetenersintoprocessedfruitsforyogurtmanufacturerangesfrom25%to65%(Tamime
andRobinson2007).Becauseoftheinhibitoryeffectofsugarsontheyogurtstarterbacteria,the
concentrationofaddedsugarshouldnotexceedthelevelof10%-11%(ChandanandO'Rell2006).
The development of acidity by yogurt starter bacteria was demonstrated to be suppressed as the
sugar level was increased from 6% to 12%. It is a well-established fact that thermophilic yogurt
bacteria(
Str.thermophilus
)ismoretoleranttosugarthanlactobacilli(Dimitrovetal.2005;Kim,
Baick,andYu1995).Inanextensivestudy,KeatingandWhite(1990)compareddifferentsweeten-
ers,includingsucrose,sorbitol,HFCS,HFCS+monoammoniumglycyrrhizinate(MAG),sucrose+
MAG,aspartame,Ca-saccharine,Na-saccharine,acesulfame-K,anddihydrochalcone,withregard
totheireffectsonaciddevelopment,viscosity,andthemicrobiologicalandsensorypropertiesof
lavoredyogurt.Thetypeofsweetenersandstoragetimeaffectedthegrowthofyogurtcultures.
Independentlyfromthetypeofsweeteners,theapparentviscositiesoftheyogurtsincreasedover
time.Theyogurtssupplementedwithfructosesyruphadthehighestviscosityvalue.Theyogurts
addedwithsucrose+MAGandaspartamereceivedclosesensoryscorestotheyogurtaddedwith
sucrose. Hyvonen and Slotte (1983) found that 15% sorbitol added prior to incubation inhibited
theculturegrowthsuchthatnoacid,aroma,orcoagulationdeveloped.Regardingthebehaviorof
yogurtstarterbacteriainthepresenceofnutritivesweeteners,contradictoryresultshavebeenpub-
lished.TamimeandRobinson(2007)reviewedmostofthecommerciallyavailableyogurtstarter
bacteriaandlearnedtheyaretoleranttosugarupto12%inamilkbase.Onthecontrary,Songet
al.(1996)reportedthegrowthofyogurtstartercultureswasinhibitedbyvarioussweeteningagents
atdifferentlevels(Table8.3).Theinhibitoryeffectofaddedsugaronyogurtstartersstemsfroman
adverseosmoticeffectofsolutesinthemilkandreducedwateractivity(a
w
),theformerbeingmore
effective.
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