Effect of Sundae-Style Yogurt Fermentation on the Aspartame Stability in Fruit Preparation

We assessed the stability of aspartame during fermentation of milk to manufacture yogurt with fruit on the bottom (sundae-style yogurt) using different direct-set cultures and incubation temperatures. Aspartame recovery based on original amount was determined using HPLC. Aspartame recovery was 95 or 90% in yogurts produced using a 6-h incubation at 43.3°C and 13h at 32.2°C, respectively. Aspartame, therefore, has excellent stability in fruit preparation during the manufacture of sundae-style yogurt.