FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (7): 575-578.

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Research on Processing of No-sugar Yoghurt with Xylitol

 LI  Dao-Min, KANG  Huai-Bin, LI  Hong-Wei, XIN  Li   

  1. 1.College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang 471003, China; 2.College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471003, China
  • Online:2007-07-15 Published:2011-10-24

Abstract: The processing of no-sugar yoghurt was investigated in this paper. The quality of yoghurt using xylitol as sweetener was similar to that using sugar. Through orthogonal design, the optimal conditions for producing no-sugar yoghurt are obtained: xylitol 7% (m/m), ferment starter 3%(V/V) and ferment time 2.5 h.

Key words: No-sugar yoghurt, xylitol, processing