Effects of artificial sweeteners on the quality parameters of yogurt during storage

Hafiz Arbab Sakandar; Nuzhat Huma; Faizan Ahmed Sadiq; Qaiser Farid Khan; Abdur Rehman; Muhammad Imran; Rashida Perveen; Ayesha Sameen

doi:10.23751/pn.v20i2-S.5667

Effects of artificial sweeteners on the quality parameters of yogurt during storage

Authors

Hafiz Arbab Sakandar School of Dietetics and Human Nutrition, McGill University, QC, Canada
Nuzhat Huma National Institute of Food Science and Technology, University of Agriculture, Faisalabad-Pakistan
Faizan Ahmed Sadiq School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
Qaiser Farid Khan Sustainable Development Study Center (SDSC), Govt. College University, Lahore, Pakistan
Abdur Rehman School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
Muhammad Imran Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, 44000, Pakistan
Rashida Perveen Department of Allied Health Sciences (HND Program) Superior University, Lahore, 54000, Pakistan
Ayesha Sameen National Institute of Food Science and Technology, University of Agriculture, Faisalabad-Pakistan

Keywords:

Yoghurt, artificial sweetener, Storage

Abstract

Yoghurt is one of the famous nutritious fermented milk products which have myriad of positive health effects on human beings and curable against different intestinal diseases. This research was conducted to observe the effects of different artificial sweeteners on the quality parameters of yoghurt with relation to storage. Some people are allergic to natural sweeteners so artificial sweetener will be helpful for them. Physico-chemical, microbiology and various sensory evaluation tests were carried out with the interval of 7, 14, 21 and 28 days. It was determined from this study that addition of artificial sweeteners in yoghurt has shown much harmful effects on the yoghurt microorganisms and other physicochemical parameters from quality point of view. Significantly good results for acceptance were obtained when aspartame was added in yoghurt at level of 0.022 percent. In addition, growth of beneficial microorganisms in yoghurt was also improved as well as other sensory attributes were enhanced by the addition of aspartame.

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Published

11-12-2018

Issue

Vol. 20 No. 2-S (2018): Supplement 2/2018

Section

Original articles

License

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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How to Cite

Sakandar HA, Huma N, Sadiq FA, Khan QF, Rehman A, Imran M, et al. Effects of artificial sweeteners on the quality parameters of yogurt during storage. Progr Nutr [Internet]. 2018 Dec. 11 [cited 2025 Mar. 4];20(2-S):57-63. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/5667