The Effect of Stevia rebaudiana on the Growth and Survival of Lactobacillus rhamnosus GR-1 and Sensory Properties of Probiotic Yogurt

Alison Weber, Sharareh Hekmat

Abstract


This study evaluated the effect of various sweetening agents on sensory properties of probiotic yogurt. The growth and survival of Lactobacillus rhamnosus GR-1 in yogurt was measured at 1, 14 and 28 days of storage. Bacterial growth reached a range of 108-109 Colony Forming Units (CFU) ml-1 over the storage period for six probiotic yogurt samples (0.12% stevia, 0.12% stevia-inulin-chromium (SIC), 1.0% sucralose, 5.0% sucrose, 6.0% xylitol and a control). Sensory panelists (n = 109) used a 9-point hedonic scale and evaluated five sensory characteristics (flavour, appearance, sweetness, texture, and overall quality) of the four sweetened probiotic yogurts (0.12% stevia, 0.12% SIC, 1.0% sucralose and 5.0% sucrose). The sucralose sample was significantly preferred for all five characteristics (P < 0.001) and the sucrose sample was significantly liked more than both the stevia and SIC samples for all characteristics except flavour (P < 0.001). Overall, the stevia sample received higher mean scores than the SIC sample.

Full Text: PDF DOI: 10.5539/jfr.v2n2p136

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Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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