Quality characteristics of yogurt sweetened with stevia and enriched with date pulp

Özgül Gerçeker; Rana Koç; Selin Budak; Elif Özer; Cem Karagözlü

doi:10.20289/zfdergi.1810127

EN TR

Quality characteristics of yogurt sweetened with stevia and enriched with date pulp

Öz

Objective: This study aimed to investigate the production of date yogurts with potentially improved functional and nutritional properties by incorporating different levels of stevia as a natural sweetener, in combination with date fruit and whey powder to increase dry matter content. Materials and Methods: Date yogurts were produced from standardized cow’s milk supplemented with whey powder (10%) and sweetened with date pulp and stevia (2% and 4%). The samples were analyzed during storage for physicochemical, microbiological, textural, antioxidant, and sensory properties. Results: Replacing sucrose with stevia had no significant effect on pH, titratable acidity, or water-holding capacity, thereby maintaining physicochemical stability. Yogurts containing 4% stevia exhibited the highest viscosity and firmness, while total phenolic content ranged from 0.44 to 0.56 mg GAE/g, reflecting the antioxidant contribution of date pulp. Although slight variations in starter culture activity were observed, sensory evaluation confirmed the acceptability of yogurts formulated with 4% stevia. Conclusion: The results indicate that stevia can be effectively used as a sugar substitute in date-enriched yogurt formulations, enabling the development of a reduced-sugar product with acceptable quality and sensory characteristics. All produced date yogurts complied with relevant quality standards.

Anahtar Kelimeler

Date, fruit yogurt, quality characteristics, sensory evaluation, sweeteners

Destekleyen Kurum

This research was supported by TÜBİTAK 2209 – A (Project No: 1919B012214439).

Proje Numarası

Project No: 1919B012214439

Etik Beyan

The manuscript titled Quality Characteristics of the Date (Phoenix dactylifera L.) Yogurts Produced with Different Sweeteners that we sent to Journal of the Agriculture of Ege University does not require Ethics Committee approval since it does not include animal experiments, surveys, interviews, focus group studies, etc.

Teşekkür

Thanks to TÜBİTAK that supported our project

Stevia ile tatlandırılmış ve hurma püresi ile zenginleştirilmiş yoğurdun kalite özellikleri

Öz

Amaç: Bu çalışmada, prebiyotik lifler açısından zengin doğal ve fonksiyonel bir tatlandırıcı olan stevia ile yüksek lif ve antioksidan özelliği bilinen hurma ile zenginleştirilmiştir. Kuru madde peyniraltı suyu tozu ile arttırılmıştır. Üretilen üç farklı hurmalı yoğurtların kalite ve fonksiyonel özellikleri araştırılmıştır. Materyal ve Yöntem: Yoğurt üretiminde, süt, peynir altı suyu tozu ile standardize edilerek, %10 hurma pulpu ve %2 ve %4 oranındaki farklı stevia ile tatlandırılmıştır. Örnekler, depolama sırasında fizikokimyasal, mikrobiyolojik, dokusal, antioksidan ve duyusal özellikler açısından analiz edilmiştir. Araştırma Bulguları: Sakaroz yerine stevia kullanılması yoğurtların pH'ı, titrasyon asitliği veya su tutma kapasitesi üzerinde önemli bir etkisi olmadı ve böylece fizikokimyasal stabiliteleri korundu. %4 Stevia ile tatlandırılmış yoğurtlarda en yüksek viskozite ve sertlik görülürken, hurma pulpu ilavesi ile antioksidan ve toplam fenolik miktarı da (0,44-0,56 mg GAE/g) artmıştır. Starter yoğurt kültürü aktivitesinde küçük farklılıklar gözlemlense de duyusal değerlendirme %4 stevia içeren hurmalı yoğurtlar daha çok beğenilmiştir. Sonuç: İlave şeker içermeyen, hurma püresi ilavesiyle daha sağlıklı ve fonksiyonel bir meyveli yoğurt geliştirerek, tüketicilerin düşük kalorili, doğal tatlandırılmış süt ürünlerine olan talebini karşılamış ve kalite standartlarına uymuştur.

Anahtar Kelimeler

Hurma, meyveli yoğurt, kalite özellikleri, duyusal değerlendirme, tatlandırıcılar

Destekleyen Kurum

Bu proje TÜBİTAK 2209-A (Project No: 1919B012214439) tarafından desteklenmiştir

Proje Numarası

Project No: 1919B012214439

Etik Beyan

Ege Üniversitesi Ziraat Fakültesi Dergisi'ne yolladığımız Farklı Tatlandırıcılarla Üretilen Hurmalı (Phoenix Dactylifera L.) Yoğurtlarının Kalite Özellikleri isimli çalışma hayvan deneyleri, anket, mülakat, odak grup çalışması vb. çalışmaları içermediği için Etik Kurul onayı gerekmemektedir.

Teşekkür

Projemizi katkılarından dolayı TÜBİTAK'a teşekkür ederiz

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Süt Teknolojisi

Bölüm

Araştırma Makalesi

Yazarlar

Özgül Gerçeker
0009-0004-5873-5592
Türkiye

Rana Koç Bu kişi benim
0009-0003-1889-3249
Türkiye

Selin Budak Bu kişi benim
0009-0009-3275-9269
Türkiye

Elif Özer ^*
0000-0003-2899-680X
Türkiye

Cem Karagözlü
0000-0002-2874-4998
Türkiye

Yayımlanma Tarihi

28 Haziran 2026

Gönderilme Tarihi

4 Kasım 2025

Kabul Tarihi

7 Nisan 2026

Yayımlandığı Sayı

Yıl 2026 Cilt: 63 Sayı: 2

DOI

https://doi.org/10.20289/zfdergi.1810127

IZ

https://izlik.org/JA67GW82XA

APA

Gerçeker, Ö., Koç, R., Budak, S., Özer, E., & Karagözlü, C. (2026). Quality characteristics of yogurt sweetened with stevia and enriched with date pulp. Journal of Agriculture Faculty of Ege University, 63(2), 141-154. https://doi.org/10.20289/zfdergi.1810127

AMA

1.Gerçeker Ö, Koç R, Budak S, Özer E, Karagözlü C. Quality characteristics of yogurt sweetened with stevia and enriched with date pulp. Journal of Agriculture Faculty of Ege University. 2026;63(2):141-154. doi:10.20289/zfdergi.1810127

Chicago

Gerçeker, Özgül, Rana Koç, Selin Budak, Elif Özer, ve Cem Karagözlü. 2026. “Quality characteristics of yogurt sweetened with stevia and enriched with date pulp”. Journal of Agriculture Faculty of Ege University 63 (2): 141-54. https://doi.org/10.20289/zfdergi.1810127.

EndNote

Gerçeker Ö, Koç R, Budak S, Özer E, Karagözlü C (01 Haziran 2026) Quality characteristics of yogurt sweetened with stevia and enriched with date pulp. Journal of Agriculture Faculty of Ege University 63 2 141–154.

IEEE

[1]Ö. Gerçeker, R. Koç, S. Budak, E. Özer, ve C. Karagözlü, “Quality characteristics of yogurt sweetened with stevia and enriched with date pulp”, Journal of Agriculture Faculty of Ege University, c. 63, sy 2, ss. 141–154, Haz. 2026, doi: 10.20289/zfdergi.1810127.

ISNAD

Gerçeker, Özgül - Koç, Rana - Budak, Selin - Özer, Elif - Karagözlü, Cem. “Quality characteristics of yogurt sweetened with stevia and enriched with date pulp”. Journal of Agriculture Faculty of Ege University 63/2 (01 Haziran 2026): 141-154. https://doi.org/10.20289/zfdergi.1810127.

JAMA

1.Gerçeker Ö, Koç R, Budak S, Özer E, Karagözlü C. Quality characteristics of yogurt sweetened with stevia and enriched with date pulp. Journal of Agriculture Faculty of Ege University. 2026;63:141–154.

MLA

Gerçeker, Özgül, vd. “Quality characteristics of yogurt sweetened with stevia and enriched with date pulp”. Journal of Agriculture Faculty of Ege University, c. 63, sy 2, Haziran 2026, ss. 141-54, doi:10.20289/zfdergi.1810127.

Vancouver

1.Özgül Gerçeker, Rana Koç, Selin Budak, Elif Özer, Cem Karagözlü. Quality characteristics of yogurt sweetened with stevia and enriched with date pulp. Journal of Agriculture Faculty of Ege University. 01 Haziran 2026;63(2):141-54. doi:10.20289/zfdergi.1810127