The production of ice cream using stevia as a sweetener

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dc.authorid56249804900
dc.authorid56543572100
dc.authorid16408353000
dc.authorid56543247200
dc.contributor.authorOzdemir C.
dc.contributor.authorArslaner A.
dc.contributor.authorOzdemir S.
dc.contributor.authorAllahyari M.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:46Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:46Z
dc.date.issued2015
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn 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).en_US
dc.identifier.doi10.1007/s13197-015-1784-5
dc.identifier.endpage7548
dc.identifier.issn0022-1155
dc.identifier.issue11
dc.identifier.scopus2-s2.0-84944513286en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage7545
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-015-1784-5
dc.identifier.urihttps://hdl.handle.net/20.500.12403/677
dc.identifier.volume52
dc.identifier.wosWOS:000363051100078en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFat destabilization
dc.subjectIce cream
dc.subjectMelting time
dc.subjectOverrun
dc.subjectStevia
dc.subjectCocoa
dc.subjectIce
dc.subjectMelting
dc.subjectSugar (sucrose)
dc.subjectFat destabilization
dc.subjectIce creams
dc.subjectMelting time
dc.subjectOverrun
dc.subjectStevia
dc.subjectSugar substitutes
dc.subjectFat destabilization
dc.subjectIce cream
dc.subjectMelting time
dc.subjectOverrun
dc.subjectStevia
dc.subjectCocoa
dc.subjectIce
dc.subjectMelting
dc.subjectSugar (sucrose)
dc.subjectFat destabilization
dc.subjectIce creams
dc.subjectMelting time
dc.subjectOverrun
dc.subjectStevia
dc.subjectSugar substitutes
dc.titleThe production of ice cream using stevia as a sweeteneren_US
dc.typeArticleen_US

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