The production of ice cream using stevia as a sweetener

Abstract 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 coc...
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Gespeichert in:

Autor*in:	Ozdemir, C. [verfasserIn] Arslaner, A. Ozdemir, S. Allahyari, M.

Format:	Artikel
Sprache:	Englisch

Erschienen:	2015

Schlagwörter:	Stevia Ice cream Overrun Fat destabilization Melting time

Anmerkung:	© Association of Food Scientists & Technologists (India) 2015

Übergeordnetes Werk:	Enthalten in: Journal of food science and technology - Springer India, 1964, 52(2015), 11 vom: 10. März, Seite 7545-7548
Übergeordnetes Werk:	volume:52 ; year:2015 ; number:11 ; day:10 ; month:03 ; pages:7545-7548

Links:	Volltext

DOI / URN:	10.1007/s13197-015-1784-5

Katalog-ID:	OLC2028417315

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title_auth	The production of ice cream using stevia as a sweetener
abstract	Abstract 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. © Association of Food Scientists & Technologists (India) 2015
abstractGer	Abstract 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. © Association of Food Scientists & Technologists (India) 2015
abstract_unstemmed	Abstract 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. © Association of Food Scientists & Technologists (India) 2015
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title_short	The production of ice cream using stevia as a sweetener
url	https://doi.org/10.1007/s13197-015-1784-5
remote_bool	false
author2	Arslaner, A. Ozdemir, S. Allahyari, M.
author2Str	Arslaner, A. Ozdemir, S. Allahyari, M.
ppnlink	129607991
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doi_str	10.1007/s13197-015-1784-5
up_date	2024-07-03T18:40:16.656Z
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