Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival

@inproceedings{Costa2019YoghurtAW,
  title={Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival},
  author={Guilherme Mamede da Costa and Marlon Mem{\'e}dio de Paula and Carlos Eduardo Bar{\~a}o and Suellen Jensen Klososki and Elton Guntendorfer Bonaf{\'e} and Jesu{\'i} Verg{\'i}ilio Visentainer and A. G. B. Cruz and Tatiana Colombo Pimentel},
  year={2019}
}
Abstract The effect of addition of natural sugar substitutes (stevia, erythritol or xylitol) and prebiotics (oligofructose or polydextrose) on physicochemical characteristics, probiotic survival ( Lactobacillus casei ) and sensory acceptance of yoghurts during storage (7 °C, 28 days) was evaluated. Yoghurts with sucrose or sucralose were also prepared. Xylitol and sucralose added yoghurts had physicochemical characteristics and sensory acceptance similar to those of the product with sucrose… CONTINUE READING