The production of ice cream using stevia as a sweetener

Küçük Resim Yok

Tarih

2015

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Springer India

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

In this research, the effect of stevia addition on the physical, chemical and sensory properties of ice-creams were investigated. For this aim, four different ice- cream samples were produced using sucrose and stevia as sweetener (the plain + sucrose, cocoa + sucrose, plain + stevia and cocoa + stevia). The highest overrun ratio (20.17 %) was found in samples added cocoa and stevia. The viscosity of samples added cocoa and stevia (20.29 Pa.s) at 20 rpm were higher than that of other samples. The longest first melting time (3460 s) was found in samples added cocoa + stevia and the shortest time (1400s) was samples containing cocoa + sucrose. The last melting times were changed at around 8700 s and 9440 s. The pH degrees of samples were around 6.50 and 6.62. As samples containing stevia did not contain sucrose, sucrose amount of samples added sucrose were around 3.93 and 4.31 %. The fat destabilizations of samples were around 44.79 and 59.98 %. Panelists preferred the samples added stevia and cocoa as others. © 2015, Association of Food Scientists & Technologists (India).

Açıklama

Anahtar Kelimeler

Fat destabilization, Ice cream, Melting time, Overrun, Stevia, Cocoa, Ice, Melting, Sugar (sucrose), Fat destabilization, Ice creams, Melting time, Overrun, Stevia, Sugar substitutes, Fat destabilization, Ice cream, Melting time, Overrun, Stevia, Cocoa, Ice, Melting, Sugar (sucrose), Fat destabilization, Ice creams, Melting time, Overrun, Stevia, Sugar substitutes

Kaynak

Journal of Food Science and Technology

WoS Q Değeri

Q3

Scopus Q Değeri

Q1

Cilt

52

Sayı

11

Künye