Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation

<div>Results of pH (a), acidity (b), syneresis (c), and viscosity (d) of strawberry yoghurts during storage. TY: conventional yoghurt; RSY: yoghurt with reduced sugar content; RSYL: yoghurt with reduced sugar content+lactase enzyme; RSYM: yoghurt with reduced sugar content+flavour modulator.</div>

Journal of Food Processing and Preservation

fig4

Figure 4

Figure 4: Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation 