Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties
Küçük Resim Yok
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Czech Academy Agricultural Sciences
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with stevia (CP, CC). The highest values of protein, ash, fat, lactose ratios and lightness (L*) were measured in samples with stevia. The addition of honey increased the b* values. The addition of cocoa increased pH and viscosity, but decreased overrun ratios. Although the addition of stevia reduced the lactic acid bacteria (LAB) counts, in all samples the LAB count was above 6 log CFU/g during storage. Results of the thermal and melting analysis showed that the use of stevia had a positive effect on the ice cream stability by increasing the freezing and melting point peak temperatures (T-f, T-m), the enthalpy (Delta H-f,Delta H-m), and the initial ice crystal melting temperatures (T'(m)).
Açıklama
Anahtar Kelimeler
yogurt ice cream, thermal analysis, stevia, honey, ice cream stability
Kaynak
Czech Journal of Food Sciences
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
37
Sayı
6
