Making ice cream with natural sweetener stevia: Formulation and characteristics
In the modern era, ice cream is a widely consumed dessert in our society. The main aim of the study is replacement of sugar by natural Sweetener and create good quality of ice cream. Based on chemical, physical, and microbiological parameters, ice cream was examined. In our study, we used one formul...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223000483 |
| _version_ | 1797394770568413184 |
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| author | Khondoker Shahin Ahmed G. M. M. Anwarul Hasan Mohammed A. Satter Kiron Sikdar |
| author_facet | Khondoker Shahin Ahmed G. M. M. Anwarul Hasan Mohammed A. Satter Kiron Sikdar |
| author_sort | Khondoker Shahin Ahmed |
| collection | DOAJ |
| description | In the modern era, ice cream is a widely consumed dessert in our society. The main aim of the study is replacement of sugar by natural Sweetener and create good quality of ice cream. Based on chemical, physical, and microbiological parameters, ice cream was examined. In our study, we used one formulated ice cream (FIC) and five distinct brand ice creams (A, B, C, D, and E). When sucrose was replaced with stevia, the resulting ice cream had reduced total solids, fat, ash, freezing point, and hardness (29.43 ± 1.56%; 8.42 ± 0.19%; 0.82 ± 0.07%; 2.29 ± 0.17 °C; 42.98 ± 3.27 N for FIC and 32.87 ± 1.07 to 35.09 ± 1.18%; 9.90 ± 0.14 to 10.28 ± 0.16%; 3.43 ± 0.13 to 3.67 ± 0.12%; 3.21 ± 0.18 to 3.35 ± 0.10 °C; 43.24 ± 3.57 to 46.21 ± 3.76 N for all brands) but greater protein, viscocity, and sensory test values (3.74 ± 0.23%; 93.21 ± 1.98 cP; 7.54 for FIC and 2.12 ± 0.08 to 2.40 ± 0.14%; 90.32 ± 1.97 to 92.26 ± 1.29 cP; 6.95 to 7.33 for all brands) when compared to brands that used sucrose as their sweetener. Among all the brands, FIC sensory acceptability was the highest. We came to the conclusion that substituting stevia for sucrose may be an option for diabetic patients as well as persons of all ages. |
| first_indexed | 2024-03-09T00:24:29Z |
| format | Article |
| id | doaj.art-9d1a83e66481486689e4f9dc2f9e5520 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-03-09T00:24:29Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-9d1a83e66481486689e4f9dc2f9e55202023-12-12T04:36:58ZengElsevierApplied Food Research2772-50222023-12-0132100309Making ice cream with natural sweetener stevia: Formulation and characteristicsKhondoker Shahin Ahmed0G. M. M. Anwarul Hasan1Mohammed A. Satter2Kiron Sikdar3Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khuda Road, Dhaka 1205, BangladeshCorresponding author.; Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khuda Road, Dhaka 1205, BangladeshInstitute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khuda Road, Dhaka 1205, BangladeshInstitute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khuda Road, Dhaka 1205, BangladeshIn the modern era, ice cream is a widely consumed dessert in our society. The main aim of the study is replacement of sugar by natural Sweetener and create good quality of ice cream. Based on chemical, physical, and microbiological parameters, ice cream was examined. In our study, we used one formulated ice cream (FIC) and five distinct brand ice creams (A, B, C, D, and E). When sucrose was replaced with stevia, the resulting ice cream had reduced total solids, fat, ash, freezing point, and hardness (29.43 ± 1.56%; 8.42 ± 0.19%; 0.82 ± 0.07%; 2.29 ± 0.17 °C; 42.98 ± 3.27 N for FIC and 32.87 ± 1.07 to 35.09 ± 1.18%; 9.90 ± 0.14 to 10.28 ± 0.16%; 3.43 ± 0.13 to 3.67 ± 0.12%; 3.21 ± 0.18 to 3.35 ± 0.10 °C; 43.24 ± 3.57 to 46.21 ± 3.76 N for all brands) but greater protein, viscocity, and sensory test values (3.74 ± 0.23%; 93.21 ± 1.98 cP; 7.54 for FIC and 2.12 ± 0.08 to 2.40 ± 0.14%; 90.32 ± 1.97 to 92.26 ± 1.29 cP; 6.95 to 7.33 for all brands) when compared to brands that used sucrose as their sweetener. Among all the brands, FIC sensory acceptability was the highest. We came to the conclusion that substituting stevia for sucrose may be an option for diabetic patients as well as persons of all ages.http://www.sciencedirect.com/science/article/pii/S2772502223000483Natural sweetenerSteviaSugarIce creamMilk |
| spellingShingle | Khondoker Shahin Ahmed G. M. M. Anwarul Hasan Mohammed A. Satter Kiron Sikdar Making ice cream with natural sweetener stevia: Formulation and characteristics Applied Food Research Natural sweetener Stevia Sugar Ice cream Milk |
| title | Making ice cream with natural sweetener stevia: Formulation and characteristics |
| title_full | Making ice cream with natural sweetener stevia: Formulation and characteristics |
| title_fullStr | Making ice cream with natural sweetener stevia: Formulation and characteristics |
| title_full_unstemmed | Making ice cream with natural sweetener stevia: Formulation and characteristics |
| title_short | Making ice cream with natural sweetener stevia: Formulation and characteristics |
| title_sort | making ice cream with natural sweetener stevia formulation and characteristics |
| topic | Natural sweetener Stevia Sugar Ice cream Milk |
| url | http://www.sciencedirect.com/science/article/pii/S2772502223000483 |
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