29 4 - 2552

Effect of Sweeteners on Quality of Yogurt

.
.
.
.
.
.
. E-mail: usamas_jar@utcc.ac.th
.

(
) 2, 4 6
(p < 0.05)

4
pH
(p < 0.05)
3 4 oC 4 pH
%Syneresis
4 8.40-8.47 logCFU/g
:

102

29 4 - 2552

Abstract
The fermentation time for the production of yogurts made by varying 3 sweeteners
(honey, sucrose and fructose) at 2, 4 and 6% levels (by weight basis) was initially

studied. The yogurt with honey added had a significantly shorter fermentation time
(p < 0.05) than that with either glucose or fructose. The yogurt with sucrose added
has more overall acceptance than with fructose, whereas honey yogurt has the lowest
overall acceptance. The 4% honey yogurt showed a significant decrease (p < 0.05) in
pH, but an increase in lactic acid production and Lactobacilli counts among the three
yogurts (p < 0.05). With respect to storage time at 4 oC for 4 weeks, all yogurts with
the three sweeteners showed a decrease in pH and an increase in lactic acid
production whereas the syneresis rate was found to increase remarkably in the first
week of storage, before changing slightly in later weeks. Also, the viability retention of
Lactobacilli was found to range between 8.40-8.47 logCFU/g after the fourth week of
storage.
Keywords: Yogurt, Honey, Quality, Lactic Acid Bacteria

Lactobacillus delbrukeii subsp. bulgaricus
Streptococcus thermophilus







(Tamime and Marshall, 1997)

()
38.5 31.3
7.2 1.5 -
4.2
0.17-1.17


pH 3.9

Bacillus cereus, Listeria monocytogenes,
Escherichia coli, Mycobacterium tuberculosis,
Salmonella Typhi, Salmonella Typhimurium,
Shigella spp. Staphylococcus aureus, Vibrio

29 4 - 2552

103

cholera Helicobacter pylori

Water activity

Glucose oxidase, Catalase, Hydrogen
peroxide Lysozyme

(Varga, 2006)






(Chick, Shin, and Ustunol, 2001)

1.

Fluka

104

2.

Reddy, Shahani,
and Kulkarni (1975)
100
2 ()
(
) 2, 4 6
( ) 70
15
45
10 ()
200
42
pH
4.30




pH

4-6
0 ( 1) 2 3 4
pH
%Syneresis
3.

3.1 pH

10 100
pH
pH-meter Mettler Toledo 320

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3.2 Titratable
acidity AOAC (1990)
10 125

10

0.1 N. NaOH 1%
phenolphthalein
0.1 N.
NaOH
3.3 %Syneresis Tan and
Korel (2007)
10
Hettich Centrifuge Universal D-7200
5000 rpm 20
%Syneresis
3.4 AOAC
(1998)
25 0.1% Peptone
water (Difco) 225
Stomacher Seward
BA 7021 2

0.1
Man Rogosa Sharp (Difco) 37
24-48
Colony
Forming Unit (logCFU/g)
3.5

9-point
hedonic scale test (1 = , 9 =
) 20

4.

Completely Randomized Design (CRD)
pH

%Syneresis Randomized Complete
Block Design (RCBD)
Duncans
New Multiple Range Test (DMRT)

1.


pH 4.30

40-42 pH
4.30 (Aportela-Palacios, Sosa-
Morales, and Velez-Ruiz, 2005) 1

(p > 0.05)
306-313 ( 5 )

250-257 ( 4
)

5
4

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105

(p >
0.05)

(p < 0.05)
31.3 38.5

(Ray, 1996)

pH

1 pH 4.30

(%)

2

4

6

2

4

6

2

4

6

()
313a
310a
307a
313a
310a
306a
257b
253b
250b

a, b

95% DMRT

2.



2, 4 6
()

4 6
()

106

(p > 0.05) 2
4 ()
(p > 0.05)
3 4
()
2, 3 4

3 4 (
)

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2

(%)




a
a
a
8.04
7.99
7.41b
8.23a

2
8.10

4
8.35a
8.03a
8.01a
8.69a
8.23a

6
8.30a
8.06a
8.04a
8.29a
8.12a

8.02b
8.66a
8.20a

a,b

95% DMRT

3

(%)




a
a
b
8.35
7.09
7.02b
7.95a
7.61b

2
8.24

4
8.45a
8.60a
8.01a
7.99a
8.00a
8.32a

6
8.40a
8.62a
7.83a
7.75a
8.14a
8.07ab
a,b

95% DMRT

(%)




a
a
a
6.42
6.01
5.35a
6.78a
6.32a
2
6.30
4
6.45a
6.51a
5.89a
5.42a
7.12a
6.34a
6
6.40a
5.84b
5.21b
4.34b
7.06a
5.23b

a,b

95% DMRT

3.


6
pH

(p < 0.05) 5
pH

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107

4.2

(Chick, Shin, and

Ustunol, 2001)

5 pH


pH

4%

0 .
6 .

5.91a
5.91a
5.84a

4.15a
4.04b
3.99c

(%)
0 .
6 .

(log CFU/g)
0 .
6 .

0.21a
0.24a
0.27a

7.83a
7.87a
7.92a

0.81c
1.04b
1.12a

8.59b
8.44c
8.84a

a,b,c

95% DMRT

4.

3
pH


3
6


(Syneresis) -
(p < 0.05)

%Syneresis 37.12

%Syneresis 30.82

Monosaccharide

108

(Water Holding Capacity)

(Keating and White, 1990)
4 %Syneresis
3
(p > 0.05)
%Syneresis

Isoelectric Point
%Syneresis


(La Torre, Tamine,
and Muir, 2003) 6

3
6
pH

29 4 - 2552

(Kneifel, Jaros, and Erhard, 1993)

8.40-8.47
LogCFU/g

(Therapeutic) Kurman and Rasic (1991)

> 106 /

6 pH %Syneresis


pH


(%)


Syneresis (%)



(LogCFU/g)

()
4%
0
1
2
3
Aa
Cb
Bb
4.02
4.00
4.02Bb

4.32

4.36Aa
4.09Bc
4.12Ab
4.13Ab

4.37Aa
4.15Ab
4.13Ab
4.15Ab

0.79Ad
0.85Ac
0.91Bb
0.92Ab

0.78Ad
0.85Ac
0.85Cc
0.89Bb

0.78Ad
0.86Ac
0.94Ab
0.93Ab

34.97Bc
42.52Cb
45.64Ba
45.78Aa

30.82Cc
47.42Aa
47.43Aa
45.70Ab

37.12Ab
45.79Ba
45.34Ba
45.20Aa

8.71Aa
8.69Aa
8.71Aa
8.61Ab

8.49Ba
8.45Cb
8.46Bb
8.45Bb

8.79Aa
8.54Bc
8.65Ab
8.60Ab

4
4.01Bb
4.13Ab
4.14Ab
1.02Aa
0.91Ba
1.02Aa
45.87Aa
45.72Ab
45.90Aa
8.47Ac
8.40Bc
8.46Ad

A,B,C
95% DMRT
a,b,c,d
95% DMRT

4
4

4
8.46 logCFU/g


(Syneresis)

29 4 - 2552

109

AOAC. 1990. Official Method of Analysis.
15th ed. Arlington, VA: Association of
Official Analytical Chemists.
____. 1998. Bacteriological Analytical
Manual. 8 th ed. Gaithersburg, MD:
Association of Official Analytical
Chemists.
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and Velez-Ruiz, J.F. 2005. Rheological
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Growth and Acid Production by Lactic
Acid Bacteria and Bifidobacteria
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478-481.
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Effect of Alternative Sweeteners
in Plain and Fruit-Flavored Yogurts.
Journal of Dairy Science 73: 54-62.
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Microflora and Acidification Properties
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110

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during Refrigerated Storage.
International Journal of Food
Microbiology 108: 272-275.

29 4 - 2552

Miss Usamas Jariyawaranugoon received her Master of Science Degree

in Biotechnology from Chulalongkorn University, Thailand, and Diploma in
Microbiology
from Osaka University, Japan. She is a lecturer at the

Department of Food Science and Technology, University of the Thai
Chamber of Commerce. She has experience in researching food
microbiology and food hygiene.

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111