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Textural and rheological properties of stevia ice cream

Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. In-house ice cream formulation (as the control) an...

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Main Authors: Pon, S. Y., Lee, W. J., Chong, Gun Hean
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
Online Access:http://psasir.upm.edu.my/id/eprint/46513/1/Textural%20and%20rheological%20properties%20of%20stevia%20ice%20cream.pdf
http://psasir.upm.edu.my/id/eprint/46513/
http://www.ifrj.upm.edu.my
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spelling my.upm.eprints.465132018-02-27T01:20:06Z http://psasir.upm.edu.my/id/eprint/46513/ Textural and rheological properties of stevia ice cream Pon, S. Y. Lee, W. J. Chong, Gun Hean Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. In-house ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical properties of the ice cream such as the overrun, total soluble solid, meltdown rate, rheology, and textural properties were evaluated. All ice cream samples exhibited a non-Newtonian flow with pseudoplastic behavior. Stevia ice cream has a lower melting rate and has a higher sustainability. The power law also showed that apparent viscosities of stevia ice cream were higher. Therefore, stevia can be used as a natural sugar substitute in ice cream production. Faculty of Food Science and Technology, Universiti Putra Malaysia 2015 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/46513/1/Textural%20and%20rheological%20properties%20of%20stevia%20ice%20cream.pdf Pon, S. Y. and Lee, W. J. and Chong, Gun Hean (2015) Textural and rheological properties of stevia ice cream. International Food Research Journal, 22 (4). pp. 1544-1549. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. In-house ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical properties of the ice cream such as the overrun, total soluble solid, meltdown rate, rheology, and textural properties were evaluated. All ice cream samples exhibited a non-Newtonian flow with pseudoplastic behavior. Stevia ice cream has a lower melting rate and has a higher sustainability. The power law also showed that apparent viscosities of stevia ice cream were higher. Therefore, stevia can be used as a natural sugar substitute in ice cream production.
format Article
author Pon, S. Y.
Lee, W. J.
Chong, Gun Hean
spellingShingle Pon, S. Y.
Lee, W. J.
Chong, Gun Hean
Textural and rheological properties of stevia ice cream
author_facet Pon, S. Y.
Lee, W. J.
Chong, Gun Hean
author_sort Pon, S. Y.
title Textural and rheological properties of stevia ice cream
title_short Textural and rheological properties of stevia ice cream
title_full Textural and rheological properties of stevia ice cream
title_fullStr Textural and rheological properties of stevia ice cream
title_full_unstemmed Textural and rheological properties of stevia ice cream
title_sort textural and rheological properties of stevia ice cream
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/46513/1/Textural%20and%20rheological%20properties%20of%20stevia%20ice%20cream.pdf
http://psasir.upm.edu.my/id/eprint/46513/
http://www.ifrj.upm.edu.my
_version_ 1643833777572544512
score 13.211869

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