This study investigates the development of functional yoghurt enriched with stevia powder as a natural sugar substitute. The objective was to evaluate the impact of stevia incorporation on organoleptic, physicochemical, and microbiological properties of yoghurt produced under standard fermentation conditions. Several formulations were prepared and comparatively analyzed. The results demonstrated that stevia addition did not adversely affect fat, protein, solids non-fat, or titratable acidity parameters, and all samples complied with GOST 31981–2013 requirements. Among the tested formulations, sample T3 showed optimal structural stability, homogeneous texture, uniform color, and balanced sweet taste. Microbiological analysis indicated controlled fermentation and product safety during storage. The findings confirm the technological feasibility and nutritional potential of stevia-enriched yoghurt as a functional dairy product suitable for sugar-restricted diets.
Tojiyev et al. (Fri,) studied this question.