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- W3100732443 endingPage "128573" @default.
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- W3100732443 abstract "• Sugar reduction in yogurts is a relevant and challenging task for the industry. • Use of alternative sweeteners remains a prominent approach in industry. • Lactose hydrolysis, advanced filtration, and novel bacterial cultures have been explored. • Sugar reduction in yogurts requires multimodal product, process and sensory approaches. The rising awareness about the adverse health effects of high sugar consumption has led to regulatory amendments for triggering sugar reduction in food products. Sugar reduction in yogurt is a challenging endeavor due to the changes in taste, flavor, texture, maintenance of food functionality, shelf-life, cost and consumer acceptability. A review of the scientific literature, patents, and web articles revealed several approaches being explored by the dairy industry to reduce the sugar addition. A careful assessment of these strategies and their critical analysis is presented in this review. The strategies for sugar reduction involve multifaceted approaches including the use of alternative low-calorie sweeteners, honey, fruit preparations, novel cultures, lactase addition, inulin fiber addition, and flavor interventions. Much of the work so far has focused on development of low-calorie alternative sweeteners, and novel sweeteners-based solutions are evolving. The use of food structuring approaches remains to be explored for sugar reduction in yogurt." @default.
- W3100732443 created "2020-11-23" @default.
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- W3100732443 date "2021-05-01" @default.
- W3100732443 modified "2023-10-16" @default.
- W3100732443 title "Strategies for lowering the added sugar in yogurts" @default.
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- W3100732443 doi "https://doi.org/10.1016/j.foodchem.2020.128573" @default.
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