Asian Journal of Dairy and Food Research, volume 39 issue 3 (september 2020) : 201-206

Optimization of Sugar Reduction in the Formulation of Set-type Yogurt Using Pure Lactic Acid Bacterial Culture

Tasnia Umme Zahan, Md. Zakirul Islam, Md. Nurul Islam, Raihan Habib, Md. Harun-ur-Rashid
1Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
Cite article:- Zahan Umme Tasnia, Islam Zakirul Md., Islam Nurul Md., Habib Raihan, Harun-ur-Rashid Md. (2020). Optimization of Sugar Reduction in the Formulation of Set-type Yogurt Using Pure Lactic Acid Bacterial Culture. Asian Journal of Dairy and Food Research. 39(3): 201-206. doi: 10.18805/ajdfr.DR-163.
Background: Reducing the sugar content of processed products has been claimed to be one of the most efficient strategies for decreasing sugar intake. To investigate what level of sugar reduction is accepted in set-type yogurt, we conducted a hedonic test focusing on the sensory attributes and assessed the nutritional quality of the yogurt. 
Methods: We prepared a total of 12 set-type yogurt samples using four sugar concentrations (viz. 0, 4, 5 and 12%). The starter culture was used as a 1:1 ratio mixture of Streptococcus thermophilus and Lactobacillus bulgaricus. The sensorial, chemical and microbiological analyses were performed.
Result: From the investigation, yogurt containing at least 4 and 5% added sugar was found acceptable based on overall sensory score. On the hedonic scale, yogurt containing 12% sugar was more often described as too sweet compared with yogurt containing 4 and/or 5% sugar. On the other hand, the sweetness and aroma intensity for yogurt containing 0% sugar was judged as too low. The 4 and 5% added sugar yogurt was recorded highest with protein content 4.35 and 4.53%, respectively. The initial total viable count (TVC) of the yogurt made was found highest in 4 and 5% sugar yogurt each with » 5 log10 cfu/mL. These results indicate that consumers would accept set-type yogurts with 4 to 5% added sugar instead of 12 to 15%, but 0 to 3% sugar would be too low.
  1. Akter N, Nahar A, Islam MN, Al-Amin M. (2010). Effects of different level of starter culture and sugar on manufacturing characteristics of Misti Dahi (Sweet Yoghurt). M.S. Thesis, Department of Dairy Science. Bangladesh Agricultural University, Mymensingh. 
  2. Amna M, Naheed A, Gilani AH. (2008). Quality of stirred buffalo milk yoghurt blended with apple and banana fruits. Pakistani Journal of Agricultural Science. 45(2): 275-279.
  3. AOAC. (2000). Official Methods of Analysis of the Association of Official Analytical Chemists (17th Ed.). Washington, D.C. USA.
  4. Barnes DL, Harper SJ, Bodyfelt FW and McDaniel MR. (1991). Prediction of consumer acceptability of yogurt by sensory and analytical measures of sweetness and sourness. Journal of Dairy Science. 74(11): 3746-3754.
  5. Bayarri S, Carbonell I, Barrios EX, Costell E. (2011). Impact of sensory differences on consumer acceptability of yoghurt and yoghurt-like products. International Dairy Journal. 21(2): 111-118.
  6. Begum J, Islam MN, Rashid MH, Hasssan N, Islam MZ, Siddiki MSR. (2019). Effect of coagulants on the yield and quality of Chhana and Rasogolla. Asian Journal of Dairy and Food Research. 38(3): 186-90.
  7. Begum J, Islam MN, Rashid MH, Islam MZ, Haque MR, Siddiki MSR. (2020). Effects of Different Concentrations of Cooking and Soaking Sugar Syrup on the Physico-chemical Quality of Rasogolla. Journal of Dairy and Veterinary Sciences. 14(3): 77-81.
  8. Begum T, Islam MZ, Siddiki MSR, Habib R, Rashid MH. (2019). Preparation of Fermented Beverage from Whey-Based Watermelon (Citrullus lanatus) Juice. Asian Journal of Dairy and Food Research. 38(4): 301-306.
  9. Beheshtipour H, Mortazavian AM, Haratian P, Darani KK. (2012). Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties. European Food Research and Technology. 235(4): 719-28.
  10. Birch LL. (1999). Development of food preferences. Animal Review of Nutrition. 19: 41-62.
  11. Caballero B. (2013). Sucrose: dietary sucrose and disease. In: Encyclopaedia of Human Nutrition. [B. Caballero (Ed)], (Third Edition). pp. 231-233.
  12. Chollet M, Gille D, Schmid A, Walther B, Piccinali P. (2013). Acceptance of sugar reduction in flavored yogurt. Journal of Dairy Science. 96(9): 5501-5511.
  13. Civille CV, Offedal KN. (2012). Sensory evaluation techniques- make “good for you” taste “good”. Physiology and Behavior. 107: 598-605.
  14. Desai SR, Toro VA, Joshi SV. (1994). Utilization of different fruits in the manufacture of yogurt. Indian Journal of Dairy Science. 47(10): 870-874. 
  15. Endrizzi I, Menichelli E, Johansen SB, Olsen NV, Naes T. 2(011). Handling of individual differences in rating-based conjoint analysis. Food Quality and Preference. 22(3): 241-254.
  16. Fellows JW, Chang SW, Shazer WH. (1991). Stability of aspartame in fruit preparations used in yogurt. Journal of Food Science. 56(3): 689-91.
  17. Ghosh J, Rajorhia GS. (1987). Technology for production of Misti Dahi, A traditional fermented milk product. Indian Journal of Dairy Science. 43(2): 239-246.
  18. Gonc S, Oktar J. (1973). Tec. and chemical compostion of winter yoghurt made in the Hatay region. Ege University Ziraat Fakultesi Dergisi. 10(1): 97-110.
  19. Hassan A, Amjad I. (2010). Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analysis during storage. African Journal of Biotechnology. 9(20): 2913-2917.
  20. Havey RE. (2010). How Sweet it is: Sugar- sweetened beverage consumption, obesity and cardiovascular risk in Childhood. Journal of the American Dietetic Association. 110: 1456-1460. 
  21. Islam MN, Akhter F, Masum AKM, Khan MAS, Asaduzzaman M. (2010). Preparation of dahi for diabetic patient. Bangladesh Journal of Animal Science. 39(1-2): 144-145. 
  22. Jeoun K, Kim YJ, Park S, Part SI. (1995). Preparation and characteristics of yoghurt from milk with added soya milk and brown rice. Korean Journal of Food Science and Technology. 27(1):47-55
  23. Johansen SB, Næs T, Øyaas J, Hersleth M. (2010). Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information. Food Quality and Preference. 21(1):13-21.
  24. Kälviäinen N, Roininen K, Tuorila H. (2003). The relative importance of texture, taste and aroma on a yogurt-type snack food preference in the young and the elderly. Food Quality and Preference. 14(3): 177-86.
  25. Kim SH, Lim CH, Lee C, An G. (2009). Optimization of growth and storage conditions for lactic acid bacteria in yogurt and frozen yogurt. Journal of the Korean Society for Applied Biological Chemistry. 52(1): 76-9.
  26. Köster EP. (2009). Diversity in the determinants of food choice: A psychological perspective. Food Quality and Preference. 20(2): 70-82.
  27. Lustig RH, Schmidt LA, Brindics CD. (2012). The toxic truth about sugar. Nature. 482: 27-29.
  28. MacGreyor GA, Hashem KM. (2014). Action on sugar- lessons from UK salt reduction programme. Lancet. 383: 929-931.
  29. Martýìn-Diana AB, Janer C, Peláez C, Requena T. (2003). Development of a fermented goat’s milk containing probiotic bacteria. International Dairy Journal. 13(10): 827-33.
  30. Morenga L, Mallard S, Man J 2013: Dietary Sugars and body weight: Systematic review and meta-analyses of randomised controlled trials and cohort studies. BMJ. 346: 74-92.
  31. Pohjanheimo T, Sandell M. (2009). Explaining the liking for drinking yoghurt: The role of sensory quality, food choice motives, health concern and product information. International Dairy Journal. 19(8): 459-466.
  32. Popa D, Ustunol Z. (2011). Sensory attributes of low- fat strawberry yoghurt as influenced by honey from different floral sources, sucrose and high fructose corn sweetener. International Journal of Dairy Technology. 64: 451-454. 
  33. Rad AH, Javadi M, Kafil HS, Pirouzian HR, Khaleghi M. (2019). The safety perspective of probiotic and non-probiotic yoghurts: a review. Food Quality and Safety. 3(1): 9-14.
  34. Rangappa KS, Achaya KT. (1974). Indian Dairy Products. 2nd edition, Asia Publishing House, Bombay, pp. 119-124.
  35. Ray HP, Srivasan RA. (1972). Use of microorganisms for production of indigenous fermented milk products (Sweetened dahi). Journal of Food Science Technology. 9: 26.
  36. Sarkar S, Kuila RK, Misra AK. (1996). Organoleptical, microbiological and chemical quality of misti dahi sold in different districts of West Bengal. Indian Journal of Dairy Science. 49(1): 54-61.
  37. Sarkar SPJM, Sannabhadti SS. (1992). A note on the effect of thermization of misti Dahi on the acid producers count. Indian Journal of Dairy Science. 45: 13-134. 
  38. SPSS Inc. Released in 2007. SPSS for Windows, Version 17.0. Chicago, SPSS Inc. 
  39. Thompson JL, Lopetcharat K, Drake MA. (2007). Preferences for commercial strawberry drinkable yogurts among African American, Caucasian and Hispanic consumers in the United States. Journal of Dairy Science. 90(11): 4974-87.
  40. Vanderzant C, Splittstoesser DF. (1992). Compendium of Methods for the Microbiological Examination of foods, Washington D. DC: American Public Health Association.
  41. Yasni S, Maulidya A. (2014). Development of corn milk yoghurt using mixed culture of Lactobacillus delbruekii, Streptococcus salivarus and Lactobacillus casei. HAYATI Journal of Biosciences. 21(1): 1-7.
  42. Yebra-Biurrun MC. (2005). Sweeteners. In: Encyclopaedia of Analytical Science. [p. Worsfold, A. Townshend and C. Poole (Eds.)] pp. 562-572.
  43. Younus (1998). A Comparative Study on the Quality of Dahi (Yogurt) available in Mymensingh Town. M. S. Thesis, Department of Dairy Science. Bangladesh Agricultural University, Mymensingh. 

Editorial Board

View all (0)