Using of Stevia rebaudiana (Sweetleaf) as a sweetener in fruit yogurt produced with apple powder and determination of quality parameters

Increasing health problems such as obesity, blood pressure and diabetes in recent times have led consumers to show a tendency towards healthy eating. The number of natural alternative foods and studies in this field for healthy eating Stevia rebaudiana (Sweetleaf) plant, which is an alternative to sugar, was added to yogurt in different proportions in order to reduce sugar consumption in fruit yogurt production. In addition, apples, which are widely grown in the Amasya region, were used as fruits in yogurt production. Apple powder obtained by drying apples was used in fruit yogurt production. Thus, the shelf life of apples was increased and ease of use was achieved. The usability of powdered apples in yogurt production was investigated. With the planned study; plain yogurt, yogurt containing 5% apple powder, yogurt containing 5% apple powder and 5% sugar, yogurt containing 5% apple powder and 10% sugar, yogurt containing 5% apple powder and 15% sugar, yogurt containing 5% apple powder and 5% Stevia, yogurt containing 5% apple powder and 10% Stevia, yogurt containing 5% apple powder and 15% Stevia samples were obtained. The usage rate of powdered apples was determined by preliminary tests performed beforehand. Some quality parameters and sensory properties were investigated in the obtained fruit yogurt samples. Dry matter, pH, acidity, serum separation, water holding capacity, water activity, color analysis, sensory analysis and aroma analysis were applied to the yogurt samples. 10.15-25.38, L* value of color values as 71.20-86.25, a* value as 3.95-10.66, b* value as 16.85-29.93, pH values as 2.23- 2.77, water holding capacity values as 37.37-67.73, acidity values as 0.42-0.88, water activity values as 0.89-0.92, serum separation values as 4.07-12.40. Yogurt samples with 10% and 15% Stevia added received the highest scores in the overall liking scores. When the purchase probabilities were evaluated, similarly, the yogurt samples with 10% and 15% Stevia added received high scores. As a result of the analyzes, the usage rate of Stevia can be 10% and 15%. Thus, the usability of both Stevia rebaudiana (Sweetleaf) and apple powder in yogurt production has been supported by analyses. A healthy and functional product that the new generation will enjoy consuming.