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Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt - Journal of Food Science and Technology

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By Mehmet Sukru, Bayrak Akay
| link.springer.com
Abstract In the current study, yogurts containing instant stevia powder (ISP) at varying proportions (0.1, 0.2, 0.3, and 0.4 g/100 mL) were perused in terms of physicochemical attributes, textural behavior, antioxidant activity, and sensory acceptability during 14 day storage at 4 °C. For this, bioactive components extracted by using microwave-assisted system were spray dried in optimum conditions (11 mL/min flow rate and 167 °C inlet air temperature) and then incorporated into yogurts.
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