文献类型：期刊文献

英文题名：Optimization of sweetener formulation in sugar-free yoghurt using response surface methodology

作者：Yang, Xuyan[2];Lu, Yanhua[1];Hu, Guohua[1]

机构：[1]E China Univ Sci & Technol, Dept Food Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]Shanghai Normal Univ, Coll Life & Environm Sci, Inst Food Addit & Ingredients, Shanghai 200234, Peoples R China

年份：2014

卷号：12

期号：2

起止页码：121

外文期刊名：CYTA-JOURNAL OF FOOD

收录：;EI(收录号：20141517552210);WOS:【SCI-EXPANDED(收录号:WOS:000333874700003)】；

基金：This work is supported by the National Natural Science Foundation of China (31171747), the Fundamental Research Funds for the Central Universities, and the National Special Fund for State Key Laboratory of Bioreactor Engineering (Grant No. 2060204).

语种：英文

外文关键词：analisis sensorial; yogurt; metodologia de respuesta de superficie; Rebaudiosido A; analisis de perfil de textura; response surface methodology; Rebaudioside A; texture profile analysis; yoghurt; sensory analysis

摘要：The sweetener combinations played an important role in yoghurt making. In this study, we investigated the effects of rebaudioside A, erythritol, and isomalto-oligosaccharide (IMO) combinations on sensory score, hardness, consistency, viscosity, pH, and water-holding capacity of sugar-free yoghurt. A central composite rotatable design (CCRD) was adopted to obtain data for the correlative statistical models. Through the response surface analysis, the optimum formulation conditions of sweetener combinations were obtained by superimposing sensory properties, texture, pH, and water-holding capacity data, i.e. rebaudioside A 0.2 g/kg, erythritol 18.09 g/kg, and IMO 29.08 g/kg. In this condition, the quality of the yoghurt was acceptable, shown as harmonious taste, reasonable pH, exquisite texture, and high water-holding capacity.