Development of Low-Sugar Steviol Glycosides Set Yogurt and Analysis of the Volatile Flavor Compounds
In order to explore the impact of steviol glycoside as a nature sweetener on the quality of sugar-free or low-sucrose yogurt,a comparative analysis was conducted on the physical and chemical index,total lactic acid bacteria(LAB)count,sensory scores,and volatile flavor substances composition among fresh milk,commercial sugar-free yogurt and steviol glycoside yogurt fermented with two different starter cultures(4 or 10 LAB).The results showed that all steviol glycoside yogurt samples without sucrose had poor flavor,but the yogurt added 0.01％steviol glycoside and 2％sucrose has good sensory quality.The total acidity content of two steviol glycoside yogurt samples were(90.0±2.0)°T and(80.0±4.0)°T,and the LAB count were 2.06×107 CFU/g and 2.97×107 CFU/g,respectively,which indicated that the steviol glycosides had no significant effect on the growth of LAB.The volatile substances in yogurt were mainly ketones,aldehydes,alcohols,acids,esters,and furans.The volatile flavor substances of yogurt would be mainly the 3-hydroxy-2-butanone,2,3-butanedione,3-methyl-2-butenal,and ethyl acetate,and the characteristic flavor components of steviol glycoside yogurt might be(E)-2-butenal,butanol-M,butanol-D,and acetic acid-M.These results provide a theoretical basis for the exploration and commercial application of low-sucrose steviol glycoside yogurt.
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