Physicochemical and Organoleptic Properties of Drinking Powder Containing Soy Milk Powder, Stevia, Isomalt and Erythritol

In this study, formulations of a drinking powder containing different combinations of three sweeteners (stevia, erythritol and isomalt) along with soymilk powder were evaluated. In the samples, separately 90 and 80% of required sweetness was coming from stevia, and remaining 10 and 20% of the sweetness from five ratios of erythritol to isomalt (100:0, 75:25, 50:50, 25:75 and 0:100). Physicochemical and organoleptic characteristics of the samples were determined. The results showed that the sample 80% of the sweetness which was coming from stevia, with a 75:25 erythritol to isomalt ratio had the best organoleptic quality. As well in terms of physicochemical characteristics, all samples in both 80 and 90% of stevia ratio were acceptable. Practical Application Nowadays soft drinks are an important part of the diet, and using them in the shape of ready to drink beverages, squash and drinking powder has become quite common. On the other hand, obesity is a health challenge which can also lead to other health issues like diabetes and cardiovascular diseases. The consumers' preference for low‐calorie nutrition by decreasing the intake of sucrose and also the demand for functional and nutritional soft drinks are increasing. In this study, through removing sugar from some usual drinking powders and replacing it with other sweeteners (stevia, erythritol and isomalt), we could obtain the formulation of a drinking powder containing different combinations of three sweeteners along with soymilk powder and apple‐juice powder that is desirable in terms of organoleptic and physicochemical characteristics.