Frozen yogurt is known as ice cream with some properties of yogurt. Frozen yogurts
are a rich source of sucrose levels between 15% and 28% of total ingredients. Consumers suffering
from lactose intolerance and metabolic syndrome are looking for sugar-free products. The current
study investigates the sugar replacements by using sweeteners (stevia, sucralose and sorbitol) on
physicochemical, microbiological, microstructural and sensory characteristics of probiotic-frozen
yogurt. Four different treatments of probiotic-frozen yogurts were studied (control probiotic-frozen
yogurt with sucrose (F1), probiotic-frozen yogurt with stevia (F2), probiotic-frozen yogurt with
sucralose (F3) and probiotic-frozen yogurt with sorbitol (F4)). The chemical properties were not
significantly present p > 0.05) during storage in all treatments. In the F1 treatment, sucrose value
was higher (14.87%) and not detected in the F2, F3 and F4 treatments. The highest values of overrun,
hardness and viscosity (p < 0.05) were detected in the F2, F3 and F3 samples, but the lowest value
was detected in the F1 treatment. Total Str. thermophilus and Lb. delbrueckii ssp. bulgaricus counts were
gradually decreased (p < 0.05) during storage periods. At 1 day, the Bifidobacteria counts ranged from
7.56 to 7.60 log10 CFU g−1
in all groups and gradually decreased during storage, but these bacterial
counts remained viable (>6.00 log10 CFU g−1
) during storage periods up to 60 d. During storage
periods, the highest scores of total acceptability were detected in the F3, F4 and F2 treatments.
Scanning electron microscopy (SEM) micrographs of all probiotic-frozen yogurt treatments illustrated
that the microstructures showed a difference with a fine network, size pores and structure between
the frozen yogurt with sweeteners (F2, F3 and F3) and control frozen yogurt (F1 |
