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Application of Rebaudioside M and Compound Sweetener in
Sugar鄄Free Yogurt

1 2 1,2,*
YE Yuwen ,摇 WANG Lu ,摇 HU Guohua
(1. School of Biotechnology,East China University of Science and Technology,Shanghai 200237, China;
2. Suzhou Institute of Industrial Technology / Food Technology Research Center, East China University of
Science and Technology,Suzhou 215011, China)

Abstract: Different proportions of Rebaudioside M was used to substitute sucrose in yogurt, the results
showed that the highest sensory score of yogurt was gained when 60% sucrose was replaced.
Rebaudioside M, sucralose and mogroside were separately added to the yogurt. The results showed that
the optimal addition amount of each in 100 mL milk was 24 mg, 9 mg and 40 mg, respectively. Based on
the single factor experiments, the response surface analysis method was used to optimize the ratio of
Rebaudioside M, sucralose and mogroside. The optimal process parameters for the production of sugar鄄
free yogurt was Rebaudioside M 7郾 91 mg, sucralose 3郾 03 mg and mogroside 13郾 62 mg per 100 mL of milk
after analyzing by Design鄄Expert software. In the verification experiment under this condition, the sensory
score of the sugar鄄free yogurt was 92郾 00, and the relative deviation from the theoretical value was
0郾 53% . The sensory quality of sugar鄄free yogurt was best, which was closer to the taste of sucrose鄄added
yogurt than that of a single sweetener.
Keywords: Rebaudioside M; sucralose; mogroside; sugar鄄free yogurt; compound sweetener

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