Applied study on the development of healthy yoghurt drinks using stevia sugar and strawberry pulp
摘要
Humans can get the most nutritional compounds and therapeutic benefits from yoghurt. The study seeks to prepare functional yoghurt drinks by using stevia as a sweetener and strawberry as a flavor. Stevia was used in place of some or all of the sugar to prepare yoghurt drinks that are low in calories. The drink samples’ were examined for their composition, total solids, viscosity, pH, titratable acidity, and total calories. Also, the strawberry pulp was evaluated for phytochemical contents and revealed that it contained 347 mg gallic acid/100 g, 98.75 mg rutin/100 g, 71.43 mg/100 g, and 83.52 mg/100 g of total phenols, total flavonoids, ascorbic acid, and anthocyanin, respectively. The sugar replacement resulted in a significant decrease in viscosity, caloric value, total solids, and total carbohydrates. In contrast, it did not significantly affect ash, fat, protein, pH, acidity, or water-holding capacity. The higher levels of stevia improved the yoghurt drink’s general acceptance and flavor, taste, and texture. Overall, the study’s results show that stevia and strawberry pulp can be combined to prepare a low-calorie, nutrient-dense, and healthy yoghurt.
Graphical abstract