Effect of Sweeteners on the Quality and Acceptability of Yogurt

Abstract

Sweetened low fat plain and Swissstyle fruit-flavored yogurts were manufactured using cream and reconstituted nonfat dry milk. The Swiss-style yogurt was manufactured by adding commercial blueberry or strawberry fruit flavorings to the sweetened yogurt base. Sweeteners used in the study were sucrose, 36 dextrose equivalent corn syrup solids, and 42, 55, and 90% high fructose corn syrup. Varied combinations of sweeteners were used at 0, 2, 4, and 6%, by weight.