The use of stevia (Stevia rebaudiana) as a sweetener in fruit yogurts produced with apple powder and the determination of quality parameters

Abstract

The increasing prevalence of health issues such as obesity, hypertension, and diabetes has heightened consumer interest in healthier dietary choices. In this context, research into natural sugar alternatives has accelerated. This study examined the incorporation of Stevia rebaudiana (stevia), a natural sweetener, into fruit yogurt formulations to reduce sugar consumption. Additionally, apples, which are abundant in the Amasya region, were dehydrated into apple powder to enhance the product’s shelf life and ease of use. The feasibility of using stevia and apple powder in yogurt production was investigated. In this study, plain yogurt and fruit yogurt containing 5% apple powder and varying levels of sugar (5%,10%,15%) or stevia (5%,10%,15%) were produced. Subsequently, physicochemical and sensory analyses were performed. The parameters examined included dry matter (10.15–25.38%), color (L*: 71.20–86.25, a*: 3.95–10.66, b*: 16.85–29.93), pH (2.23–2.77), Water-Holding Capacity (37.37–67.73%), acidity (0.42–0.88%), water activity (0.89–0.92), serum separation (4.07–12.40%), and viscosity (143.24–665.42 cP). During storage, all samples showed a decrease in pH values (11.6–16%), an increase in acidity (13.8–95.23%), and an increase in water holding capacity (8–41.01%). Overall acceptability scores decreased by 50% or more, while viscosity values increased (%14.59–192). Sensory evaluations revealed that yogurts containing 10% and 15% stevia received the highest scores in terms of overall liking and purchase intent. The analyses demonstrated that incorporating Stevia rebaudiana and apple powder in yogurt production is feasible, yielding a healthy, functional, and consumer-preferred product for modern diets.