Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt Article Swipe
Nicoletta A. Miele
,
Erliza K. Cabisidan
,
Giuseppe Blaiotta
,
Serena Leone
,
Paolo Masi
,
Rossella Di Monaco
,
Silvana Cavella
·
YOU?
·
· 2017
· Open Access
·
· DOI: https://doi.org/10.3168/jds.2017-12894
YOU?
·
· 2017
· Open Access
·
· DOI: https://doi.org/10.3168/jds.2017-12894
Sweeteners and flavors are generally added to yogurt to make them more palatable. However, the addition of these ingredients may affect the fermentation process of yogurt as well as its physical and sensory characteristics. Consumers prioritize yogurt products that are "natural." A modified single-chain form of the natural sweet protein monellin extracted from the fruit of Dioscoreophyllum cumminsii, called MNEI, could be a useful alternative to artificial sweeteners. The aim of the present work was to evaluate new rapid sensory methods in combination with rheology to assess the viability of using MNEI to develop sweetened yogurts without the calories of sugar. We studied the gelation and cooling kinetics of 4 yogurt samples (unsweetened or sweetened with MNEI, aspartame, or sucrose) by using a rheometer. Furthermore, the 4 yogurts, with and without addition of a flavoring agent, were characterized from a sensory perspective using a combination of 2 rapid sensory methods, ultra flash profile and flash profile. Rheological results showed that, when added at typical usage levels, aspartame, sucrose, and MNEI did not generally affect the yogurt fermentation process or its rheological properties. Sensory results demonstrated that texture attributes of yogurts with aspartame and sucrose were strongly linked to sweetness and flavor perception, but this was not true for MNEI-sweetened yogurts. In contrast to results obtained from samples sweetened with sucrose and aspartame, MNEI protein did not sweeten the yogurt when added before fermentation. This study highlights the enhancing effect of flavor on sweetness perception, supporting previous reports that noted synergistic effects between sucrose or aspartame and flavors. Hence, future studies should be conducted to determine how sweet proteins behave in yogurt when added after fermentation.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3168/jds.2017-12894
- http://www.journalofdairyscience.org/article/S0022030217309001/pdf
- OA Status
- bronze
- Cited By
- 26
- References
- 83
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W2762434773
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W2762434773Canonical identifier for this work in OpenAlex
- DOI
-
https://doi.org/10.3168/jds.2017-12894Digital Object Identifier
- Title
-
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurtWork title
- Type
-
articleOpenAlex work type
- Language
-
enPrimary language
- Publication year
-
2017Year of publication
- Publication date
-
2017-10-11Full publication date if available
- Authors
-
Nicoletta A. Miele, Erliza K. Cabisidan, Giuseppe Blaiotta, Serena Leone, Paolo Masi, Rossella Di Monaco, Silvana CavellaList of authors in order
- Landing page
-
https://doi.org/10.3168/jds.2017-12894Publisher landing page
- PDF URL
-
https://www.journalofdairyscience.org/article/S0022030217309001/pdfDirect link to full text PDF
- Open access
-
YesWhether a free full text is available
- OA status
-
bronzeOpen access status per OpenAlex
- OA URL
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https://www.journalofdairyscience.org/article/S0022030217309001/pdfDirect OA link when available
- Concepts
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Aspartame, Sweetness, Food science, Sucrose, Chemistry, Flavor, Sugar, Rheology, Fermentation, Added sugar, Artificial Sweetener, Sensory analysis, Materials science, Composite materialTop concepts (fields/topics) attached by OpenAlex
- Cited by
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26Total citation count in OpenAlex
- Citations by year (recent)
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2025: 1, 2024: 2, 2023: 3, 2022: 5, 2021: 5Per-year citation counts (last 5 years)
- References (count)
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83Number of works referenced by this work
- Related works (count)
-
10Other works algorithmically related by OpenAlex
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