Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
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Effect of Sweeteners on the Microstructure of Yogurt
Zahur Z. HAQUEKayanush J. ARYANA
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JOURNAL FREE ACCESS

2002 Volume 8 Issue 1 Pages 21-23

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Abstract

The objective was to determine the effect of a peptide sweetener, Aspartame, compared to a carbohydrate sweetener, sucrose, on the microstructure of yogurt. Microstructure was determined by transmission and scanning electron microscopy. Without the sweeteners, casein micelles, that make up the yogurt matrix, were observed in single longitudinal polymers. When Aspartame was used, casein micelles formed double longitudinal polymers. In comparison sugar caused casein micelles to form clusters. Data show that type of sweetener impacts state of association of casein micelles and thus effects microstructure.

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© 2002 by Japanese Society for Food Science and Technology
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