Probiotic Dairy Dessert With Stevia and Sage Mucilage

Abstract

This study investigated the effects of different stevia-to-sugar ratios (SSR: 0, 0.001, and 0.006 w/w) and sage seed mucilage (SSM: 0%, 0.15%, and 0.3% w/w) on the physicochemical, microbial, and sensory properties of a probiotic dairy dessert during storage periods of 1, 10, and 20 days. Parameters assessed included pH, dry matter, fat, protein, total sugar, caloric content, phase separation, viscosity, color, total phenolic content (TPC), antioxidant activity (AO), probiotic viability, and sensory characteristics. Replacing sugar with stevia significantly reduced sugar content and calories, enhancing the health profile of the dessert. However, higher stevia levels (SSR 0.006) adversely affected texture by decreasing viscosity and increasing syneresis. In contrast, increasing the concentration of SSM improved viscosity and reduced syneresis, contributing to better texture stability. Both stevia and sage seed mucilage increased total phenolic content and antioxidant activity, thus adding nutritional value. The viability of Lactobacillus casei (L. casei) was maintained at the lower SSR (0.001), while the higher stevia substitution (0.006) reduced probiotic survival. Higher SSM concentrations positively influenced probiotic viability over storage, although a gradual decline was observed in all samples. Sensory evaluation indicated that the sample containing 0.001 SSR and 0.3% SSM on day 10 achieved the most favorable balance of taste, texture, and overall acceptability, closely resembling the control. These findings demonstrate that moderate sugar substitution with stevia and the addition of sage seed mucilage can enhance both the functional and sensory qualities of probiotic dairy desserts, promoting consumer acceptance and healthier product development.