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

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.