EFFECT OF SUNDAE-STYLE YOGURT FERMENTATION ON THE ASPARTAME STABILITY IN FRUIT PREPARATION

被引:5
作者
FELLOWS, JW
CHANG, SW
KELLER, SE
机构
[1] The NutraSweet Company, Mount Prospect, Illinois, 60056
关键词
ASPARTAME; YOGURT; FRUIT PREPARATION;
D O I
10.3168/jds.S0022-0302(91)78522-6
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
We assessed the stability of aspartame during fermentation of milk to manufacture yogurt with fruit on the bottom (sun-dae-style yogurt) using different direct-set cultures and incubation temperatures. Aspartame recovery based on original amount was determined using HPLC. Aspartame recovery was 95 or 90% in yogurts produced using a 6-h incubation at 43.3-degrees-C and 13 h at 32.2-degrees-C, respectively. Aspartame, therefore, has excellent stability in fruit preparation during the manufacture of sundae-style yogurt.
引用
收藏
页码:3345 / 3347
页数:3
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