Abstract A high protein plain yoghurt formulation was optimised using the Euclidian distance on the Napping® test, measuring the distance among formulations sweetened with stevia and standard samples sweetened with sucrose and sucralose. The optimised formulation was validated through temporal dominance of sensations and acceptance tests. The required amounts of the stevias to provide, at a minimum cost, the same sensory characteristics as the standard samples were 55% of stevia 1 (75% rebaudioside A + stevioside), 5% of stevia 2 (95% rebaudioside A), and 40% of stevia 3 (50% rebaudioside A), which was the best stevia mix found in this study. The stevia mix was an excellent alternative in high protein plain yoghurt, since its sensory profile was very similar to those of sucrose and sucralose. Additionally, there was no significant difference with respect to consumer acceptance.

中文翻译：

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通过混合物设计和午睡优化甜菊糖混合物：高蛋白原味酸奶的案例研究

摘要 在 Napping® 测试中使用欧几里得距离优化高蛋白原味酸奶配方，测​​量甜菊糖增甜配方与蔗糖和三氯蔗糖增甜标准样品之间的距离。优化的配方通过感觉和验收测试的时间优势得到验证。以最低成本提供与标准样品相同的感官特性所需的甜菊糖量为 55% 的甜菊糖 1（75% 莱鲍迪甙 A + 甜菊糖甙）、5% 的甜菊糖 2（95% 莱鲍迪甙 A），以及40% 的甜菊糖 3（50% 莱鲍迪苷 A），这是本研究中发现的最佳甜菊糖混合物。甜菊糖混合物是高蛋白原味酸奶的绝佳替代品，因为其感官特征与蔗糖和三氯蔗糖非常相似。此外，