{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,18]],"date-time":"2026-03-18T03:28:45Z","timestamp":1773804525766,"version":"3.50.1"},"reference-count":41,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2024,1,12]],"date-time":"2024-01-12T00:00:00Z","timestamp":1705017600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Foundation for Science and Technology (FCT, Portugal)"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The food industry is looking for substitutes for sucrose in food items due to the excessive consumption of products with added sugar and the demand for healthier products. Alternative natural sweeteners can help achieve this goal. Different types of low-fat yoghurts (1% fat), with low-protein and high-protein levels (3% and 4.5\u20136.5% protein, respectively), were produced using alternative natural sweeteners. The low-protein yoghurts were made with stevia (0.03% w\/w) or agave syrup (4.5% w\/w). The high-protein yoghurts were made with stevia (0.04% w\/w), xylitol (6% w\/w) or honey (6% w\/w). Sucrose (6% w\/w) was used as a control in both trials. pH and titratable acidity, CIEL*a*b* color parameters, syneresis index, rheology and the texture profile of the low-fat yoghurts were evaluated over refrigerated storage. All products underwent sensory evaluation by an untrained panel. The high-protein yoghurts were found to be more acidic (&gt;1% as lactic acid), had a lower syneresis index (between 2.1 and 16.2%) and a better consistency (stronger gel structure) than the low-protein yoghurts. In terms of rheological parameters, stevia-sweetened yoghurts scored higher than the other sweetened yoghurts, showing a better gel structure. The different sweeteners tested did not significantly affect the sensory properties of the yoghurts, although the high-protein yoghurts scored higher for most of the attributes evaluated. Overall, consumers preferred stevia-sweetened yoghurts to yoghurts sweetened with sucrose or agave for the low-protein yoghurts. Of the tested formulations, those containing high protein with the alternative natural sweetener xylitol received higher scores in all attributes. These results reveal the potential of the tested natural sweeteners as sucrose substitutes, while contributing to improving the nutritional value of yoghurts.<\/jats:p>","DOI":"10.3390\/foods13020250","type":"journal-article","created":{"date-parts":[[2024,1,12]],"date-time":"2024-01-12T07:47:16Z","timestamp":1705045636000},"page":"250","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Low Fat Yoghurts Produced with Different Protein Levels and Alternative Natural Sweeteners"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3430-1704","authenticated-orcid":false,"given":"Lara","family":"Campos","sequence":"first","affiliation":[{"name":"Research Centre for Natural Resources Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal"}]},{"given":"Paulina","family":"Tuma","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Human Nutrition, West Pomeranian University of Technology, al. Piast\u00f3w 42, 71-065 Szczecin, Poland"}]},{"given":"T\u00e2nia","family":"Silva","sequence":"additional","affiliation":[{"name":"Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal"}]},{"given":"David","family":"Gomes","sequence":"additional","affiliation":[{"name":"Research Centre for Natural Resources Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal"},{"name":"Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1705-2301","authenticated-orcid":false,"given":"Carlos Dias","family":"Pereira","sequence":"additional","affiliation":[{"name":"Research Centre for Natural Resources Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal"},{"name":"Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9214-0614","authenticated-orcid":false,"given":"Marta H. F.","family":"Henriques","sequence":"additional","affiliation":[{"name":"Research Centre for Natural Resources Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal"},{"name":"Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,1,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"125400","DOI":"10.1016\/j.foodchem.2019.125400","article-title":"Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract","volume":"303","author":"Romeih","year":"2020","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"3190","DOI":"10.1111\/1750-3841.16224","article-title":"Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners","volume":"87","author":"Chadha","year":"2022","journal-title":"J. Food Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"272","DOI":"10.1016\/j.ijfoodmicro.2005.11.014","article-title":"Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage","volume":"108","author":"Varga","year":"2006","journal-title":"Int. J. Food Microbiol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"e14217","DOI":"10.1111\/jfpp.14217","article-title":"Physical, chemical, and microstructural properties of nonfat yogurts fortified with the addition of tara gum alone or in combination with buttermilk powder","volume":"43","author":"Say","year":"2019","journal-title":"J. Food Process. Preserv."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"4","DOI":"10.1093\/nutrit\/nuv020","article-title":"History of yogurt and current patterns of consumption","volume":"73","author":"Fisberg","year":"2015","journal-title":"Nutr. Rev."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Chandan, R.C., Gandhi, A., and Shah, N.P. (2017). Yogurt: Historical Background, Health Benefits, and Global Trade, Elsevier Inc.","DOI":"10.1016\/B978-0-12-805134-4.00001-8"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"1484","DOI":"10.3168\/jds.2020-18842","article-title":"Physicochemical and microbiological characteristics of camel milk yogurt as influenced by monk fruit sweetener","volume":"104","author":"Buchilina","year":"2021","journal-title":"J. Dairy Sci."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Pereira, C.T.M., de Medeiros, A.C., Ventura, M.B., Pereira, D.M., and Bolini, H.M.A. (2022). Do the Colors of the Label and the Sweetening Agent Information Influence the Sensory Expectations Consumer? A Case Study with Skyr-Type Yogurt. Foods, 11.","DOI":"10.3390\/foods11020167"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"8619","DOI":"10.3168\/jds.2017-14347","article-title":"Invited review: Sugar reduction in dairy products","volume":"101","author":"McCain","year":"2018","journal-title":"J. Dairy Sci."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.idairyj.2019.05.007","article-title":"Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and\/or prebiotics: Implications on quality parameters and probiotic survival","volume":"97","author":"Costa","year":"2019","journal-title":"Int. Dairy J."},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"De Carvalho, D.A., Valente, G.D.F.S., and Assump\u00e7\u00e3o, G.M.P. (2018). External preference map to evaluate the acceptance of light and diet yogurt preparedusingnatural sweeteners. Cienc. Rural, 48.","DOI":"10.1590\/0103-8478cr20170941"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"148","DOI":"10.1111\/1471-0307.12741","article-title":"Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes","volume":"74","author":"Ozcan","year":"2021","journal-title":"Int. J. Dairy Technol."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"110846","DOI":"10.1016\/j.lwt.2020.110846","article-title":"Fructans (agavins) from Agave angustifolia and Agave potatorum as fat replacement in yogurt: Effects on physicochemical, rheological, and sensory properties","volume":"140","year":"2021","journal-title":"LWT"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"111789","DOI":"10.1016\/j.rser.2021.111789","article-title":"Scaling up xylitol bioproduction: Challenges to achieve a profitable bioprocess","volume":"154","author":"Queiroz","year":"2022","journal-title":"Renew. Sustain. Energy Rev."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1021\/bp034207i","article-title":"Optimal Experimental Condition for Hemicellulosic Hydrolyzate Treatment with Activated Charcoal for Xylitol Production","volume":"20","author":"Mussatto","year":"2004","journal-title":"Biotechnol. Prog."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"3325","DOI":"10.1007\/s13197-018-3270-3","article-title":"Estimation of steviol glycosides in food matrices by high performance liquid chromatography","volume":"55","author":"Fayaz","year":"2018","journal-title":"J. Food Sci. Technol."},{"key":"ref_17","first-page":"2034","article-title":"Natural sweeteners: A complete review","volume":"4","author":"Priya","year":"2011","journal-title":"J. Pharm. Res."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"590","DOI":"10.31989\/ffhd.v12i10.1003","article-title":"Agave syrup as a replacement for sucrose: An exploratory review","volume":"12","author":"Yargatti","year":"2022","journal-title":"Funct. Foods Health Dis."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Ozuna, C., Trueba-v, E., Moraga, G., and Llorca, E. (2020). Agave Syrup as an Alternative to Sucrose in Muffins. Foods, 9.","DOI":"10.3390\/foods9070895"},{"key":"ref_20","first-page":"194","article-title":"The effect of using stevia and agave nectar as a substitute for sucrose on physical, chemical, rheological, and sensory properties of dark chocolate","volume":"8","author":"Vahedi","year":"2016","journal-title":"Der Pharm. Lett."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1016\/j.foodres.2018.01.036","article-title":"Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise","volume":"108","author":"Sun","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_22","unstructured":"(1982). Di\u00e1rio da Rep\u00fablica n.o 171\/1982, Minist\u00e9rio da Ind\u00fastria, Energia e Exporta\u00e7\u00e3o\u2014Secretaria de Estado da Energia\u2014Direc\u00e7\u00e3o-Geral da Qualidade."},{"key":"ref_23","unstructured":"AOAC (1997). Official Methods of Analysis of Association of Official Analytical Chemists, Dairy Products. [16th ed.]."},{"key":"ref_24","unstructured":"(2002). Comiss\u00e3o T\u00e9cnica: C 320\/CT 32, Minist\u00e9rio da Ind\u00fastria, Energia e Exporta\u00e7\u00e3o\u2014Secretaria de Estado da Energia\u2014Direc\u00e7\u00e3o-Geral da Qualidade."},{"key":"ref_25","unstructured":"(1982). Di\u00e1rio da Rep\u00fablica n.o 171\/1982, Minist\u00e9rio da Ind\u00fastria, Energia e Exporta\u00e7\u00e3o\u2014Secretaria de Estado da Energia\u2014Direc\u00e7\u00e3o-Geral da Qualidade."},{"key":"ref_26","unstructured":"Gauche, C. (2007). Polimeriza\u00e7\u00e3o de Prote\u00ednas do Soro de Leite por Transglutaminase e Propriedades F\u00edsicas de Iogurte Elaborado ap\u00f3s Tratamento Enzim\u00e1tico, Universidade Federal de Santa Catarina."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1016\/j.lwt.2017.02.013","article-title":"Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus","volume":"80","author":"Machado","year":"2017","journal-title":"LWT"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"1127","DOI":"10.5713\/ajas.2010.r.05","article-title":"Formation and physical properties of yogurt","volume":"23","author":"Lee","year":"2010","journal-title":"Asian-Australas. J. Anim. Sci."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Tamime, A.Y., and Robinson, R.K. (2007). Tamime and Robinson\u2019s Yoghurt, Woodhead Publishing. [3rd ed.].","DOI":"10.1533\/9781845692612"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/S0958-6946(01)00151-0","article-title":"Microbes from raw milk for fermented dairy products","volume":"12","author":"Wouters","year":"2002","journal-title":"Int. Dairy J."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1007\/978-1-4899-1925-0_18","article-title":"Maillard Reaction and Food Processing","volume":"Volume 434","author":"Shahidi","year":"1998","journal-title":"Process-Induced Chemical Changes in Food. Advances in Experimental Medicine and Biology"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"952","DOI":"10.1007\/s11947-012-0778-9","article-title":"Effects of Liquid Whey Protein Concentrate on Functional and Sensorial Properties of Set Yogurts and Fresh Cheese","volume":"6","author":"Henriques","year":"2013","journal-title":"Food Bioprocess Technol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"1656","DOI":"10.1007\/s13197-022-05403-6","article-title":"A comprehensive review on yogurt syneresis: Effect of processing conditions and added additives","volume":"60","author":"Arab","year":"2022","journal-title":"J. Food Sci. Technol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"3617","DOI":"10.3168\/jds.2011-5297","article-title":"Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate","volume":"95","author":"Akalin","year":"2012","journal-title":"J. Dairy Sci."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"605","DOI":"10.1080\/10942910801992934","article-title":"Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk","volume":"12","year":"2009","journal-title":"Int. J. Food Prop."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1080\/10408690490424793","article-title":"The Relative Effect of Milk Base, Starter, and Process on Yogurt Texture: A Review","volume":"44","author":"Sodini","year":"2004","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Ragab, E.S., Zhang, S., Korma, S.A., Buniowska-Olejnik, M., Nasser, S.A.A., Esatbeyoglu, T., Lv, J., and Nassar, K.S. (2023). Physicochemical and Rheological Properties of Stirred Yoghurt during Storage Induced from High-Intensity Thermosonicated Goat and Cow Milk. Fermentation, 9.","DOI":"10.3390\/fermentation9010042"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"10485","DOI":"10.3168\/jds.2020-20040","article-title":"Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties","volume":"104","author":"Gilbert","year":"2021","journal-title":"J. Dairy Sci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1111\/1471-0307.12491","article-title":"Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics","volume":"71","author":"Heydari","year":"2018","journal-title":"Int. J. Dairy Technol."},{"key":"ref_40","first-page":"35","article-title":"Textural Characterization of Dietetic Amrakhand Prepared by using Stevia Leaf Extracts Powder","volume":"40","author":"Tondare","year":"2021","journal-title":"Asian J. Dairy Food Res."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"104331","DOI":"10.1016\/j.foodqual.2021.104331","article-title":"The impact of sugar-related claims on perceived healthfulness, caloric value and expected taste of food products","volume":"94","author":"Prada","year":"2021","journal-title":"Food Qual. Prefer."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/2\/250\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T13:45:28Z","timestamp":1760103928000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/2\/250"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,1,12]]},"references-count":41,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2024,1]]}},"alternative-id":["foods13020250"],"URL":"https:\/\/doi.org\/10.3390\/foods13020250","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,1,12]]}}}