Effect of stevia addition on selected properties of yoghurt during refrigerated storage

Polish Journal of Natural Sciences

Volumn 32, Issue 2, 2017, Pages 323-334

  Kalicka, Dorota ^a   Znamirowska, Agata ^a   Buniowska, Magdalena ^a   Esteve Más, María José ^b   Canoves, Ana Frigola ^b  

^a UNIVERSITY OF RZESZÓW   (Poland)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Stevia; Steviol glycoside; Texture; Yoghurt

Indexed keywords

EID: 85031721925     PISSN: 16439953     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

1. CARAKOSTAS M.C., CURRY L.L., BOILEAU A.C., BRUSICK D.J. 2008. Overview. The history, technical function and safety of rebaudioside A, a naturally occurring steviol glycoside, for use in food and beverages. Food Chem. Toxicol., 46, 1-10.
2. CICHOSZ G., AMBROZIAK A., KOWALSKA M., ALJEWICZ M. 2011. Glucose-fructose syrup - health risk. Przegl. Mlecz., 10: 20-24.
3. Commission Regulation (EU) No 1131/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council with regard to steviol glycosides.
4. GUGGISBERG D., PICCINALI P., SCHREIER K. 2011. Effects of sugar substitution with Stevia, Actilight and Stevia combinations or Palatinose on rheological and sensory characteristics of low-fat and whole milk set yoghurt. Int. Dairy J., 21, 636-644.
5. JȨDRYKA T. 2001. Sensory Methods. Wyd, Akademii Ekonomicznej w Krakowie.
6. JUSZCZAK L. 2012. Sweet plant. Agro Przem., 3: 60-63.
7. KUŹMA K., GAJDA-WYRȨBEK J., JARECKA J., ŚWITKA A. 2012. Steviol glycoside - the new sweetener. Przem. Spoz., 6: 25-32.
8. LEMUS-MONDACA R., VEGA-GÁ LVEZ A., ZURA-BRAVO L., AH-HEN K. 2012. Stevia rebaudiana Bertoni, source of a high-potency natural sweetener. A comprehensive review on the biological, nutritional and functional aspects. Food Chem., 132: 1121-1132.
9. PRAKASH I., DUBOIS G.E., CLOS J.F., WILKENS K.L., FOSDICK L.E. 2008. Development of rebiana, a natural, non-caloric sweetener. Food Chem. Toxicol., 46, 75-82.
10. Regulation (EC) No 258/97 of the European Parliament and of the Council of 27 January 1997 concerning novel foods and novel food ingredients.
11. SIKORA M. 2012. Sweetness urgently wanted. Agro Przem., 2, 58-63.
12. Sensory analysis - Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach. PN-ISO 11035:1999.
13. SZAJER P. 2011. Sugar and confectionery market in Poland. Przem. Spoz., 65, 8-12.
14. WASZKIEWICZ-ROBAK B., ŚWIąDER K., ŚWIDERSKI F. 2007. Intense sweeteners part. II. Health security. Przem. Spoz., 6: 16-18.
15. ZBIKOWSKI Z. 2012. Changes in yoghurt during storage in different packaging. Przegl. Mlecz., 1: 16-20.