Effects of sugar substitution with Stevia, Actilight™ and Stevia combinations or Palatinose™ on rheological and sensory characteristics of low-fat and whole milk set yoghurt

Abstract Sugar (8%) replacement with Stevia, with a combination of Actilight (2–6%) and Stevia or with Palatinose (8%) in set yoghurt was investigated. Skimmed milk with sucrose or sweetener was standardised to 4% or 5% protein, depending on the fat content (0.1% and 3.5%), then homogenised, heated to 92 °C and fermented at 42 °C until a pH of 4.6 was attained. The addition of sweeteners did not have a negative effect on the yoghurt-making process or pH development. Consistency and creaminess were remarkably increased by the addition of Actilight or Palatinose to a level comparable with that obtained with the addition of sucrose. The variant containing Palatinose was significantly less sweet than all other variants. A negative off-flavour was found for the yoghurts with Stevia. Actilight partially masked this off-flavour. The variant with 6% Actilight together with Stevia had the closest profile to the variant with 8% sucrose.