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Effect of Sundae-Style Yogurt Fermentation on the Aspartame Stability in Fruit Preparation

1991; Elsevier BV; Volume: 74; Issue: 10 Linguagem: Inglês

10.3168/jds.s0022-0302(91)78522-6

1529-9066

Jane Fellows, Sheila Chang, Susanne E. Keller,

Phytochemicals and Antioxidant Activities

We assessed the stability of aspartame during fermentation of milk to manufacture yogurt with fruit on the bottom (sundae-style yogurt) using different direct- set cultures and incubation temperatures.Aspartame recovery based on original amount was determined using HPLC.Aspartame recovery was 95 or 90% in yogurts produced using a 6-h incubation at 43.3'C and 13 h at 32.2'C, respectively.Aspartame, therefore, has excellent stability in fruit preparation during the manufacture of sundae-style yogurt.