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

Table 1

Sugar-reduced strawberry yoghurt formulation: ingredients and proportions.

Ingredients (g 100 g^-1)	TY	RSY	RSYL	RSYM
Whole powdered milk	8.00	8.00	8.00	8.00
Skim powdered milk	2.00	2.00	2.00	2.00
Modified starch	0.64	0.64	0.64	0.64
Gelatine	0.16	0.16	0.16	0.16
Sucrose	8.00	5.75	5.75	5.75
Strawberry preparation	8.00	8.00	8.00	8.00
Colouring	0.04	0.04	0.04	0.04
Flavouring	0.07	0.07	0.07	0.07
Lactase	—	—	0.04	—
Flavour modulator	—	—	—	0.04

TY: conventional yoghurt; RSY: sugar-reduced yoghurt; RSYL: sugar-reduced yoghurt + lactase enzyme; RSYM: sugar-reduced yoghurt+flavour modulator. Variable ingredients are highlighted in bold.