01693naa a2200229 a 450000100080000000500110000800800410001902200140006002400420007410000160011624501040013226000090023652009950024565000230124065000270126370000200129070000210131070000190133170000170135070000200136777300760138718961342023-05-26       2011    bl uuuu     u00u1 u    #d  a1745-45577 a10.1111/j.1745-4557.2011.00378.x2DOI1 aREIS, R. C.  aSweetness equivalence of different sweeteners in strawberry-flavored yogurt.h[electronic resource]  c2011  aTo successfully substitute sucrose for sweeteners, further studiesmust be carried out based on previous knowledge of sweetener concentration to determine the equivalent sweetness of such compounds. In this work, sweetness equivalence of strawberry-flavored yogurt with different sweeteners and/or their combinations (aspartame, acesulfame-K, cyclamate, saccharin, stevia and sucralose) and yogurt sweetened with 11.5% w/w sucrose was measured using the sensory magnitude estimation method. The sweetness concentrations equivalent to strawberry yogurt sweetened with 11.5% w/w sucrose in the tested sweeteners were 0.072% w/w for aspartame, 0.042% w/w for aspartame/acesulfame-K (2:1), 0.064% w/w for cyclamate/saccharin, 0.043% w/w for cyclamate/saccharin (2:1)/stevia (1.8:1) and 0.30% w/w for sucralose. These results can promote the use of different sweetener combinations in strawberry-flavored yogurt, specially acesulfame-K and stevia, once they produce more pleasing in this product.  aAlimento Preparado  aTecnologia de Alimento1 aMINIM, V. P. R.1 aBOLINI, H. M. A.1 aDIAS, B. R. P.1 aMINIM, L. A.1 aCERESINO, E. B.  tJournal of Food Quality, Westportgv. 34, n. 3, p. 163-170, june, 2011.