The production of ice cream using stevia as a sweetener
Küçük Resim Yok
Tarih
2015
Yazarlar
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
