Physicochemical Characteristics of a Greek Yogurt Sweetened with Sucralose and Containing Araticum or Mangaba Fruit Pulp as Additives

Greek yogurts with exotic fruits and non-sucrose sweeteners can be suitable for patients with diabetes. This study aimed to evaluate the changes in the physicochemical properties and stability of a Greek yogurt formulated with sucralose as a sweetening agent. The ingredients used to formulate this dairy product included milk, sucralose, pasteurized araticum or mangaba pulp. Physicochemical analyses of the Greek yogurts were carried out every seven days by measuring their pH, titratable acidity, color (L*, a*, and b* parameters) and water activity. The total phenolic content and texture (hardness, adhesiveness, compressibility, and cohesiveness) were assessed at days 7 and 28. Contents of moisture, ash, protein, lipid, glucose-reducing sugars, and lactose-reducing sugars were evaluated after 24 h of storage. In conclusion, mangaba and araticum fruit could be used as flavoring agents for Greek yogurt and sucralose addition had no effect on its physicochemical characteristics. Practical Applications : The yogurt developed in this study was prepared using regional fruit pulp and sucralose, a sweetener consumed by people with sucrose restriction. The fruits used have an exotic and accentuated flavor and can be found in rural communities, which helps preserve these species in the Cerrado. Using these fruits in yogurt formulation and replacement of sucrose by sucralose diversifies the production of dairy products with low sugar content, making this yogurt suitable for diabetic patients and helping in preserving their health.