Investigation of the effect of sucrose substitution with Stevia on the structure, physicochemical and sensory properties of ice cream


 Abstract:
 Consumption of milk and its products is considered as one the indicators human societies' development. Ice cream most popular around world has many fans but due to high amount sucrose negative effects on health. Stevia, a natural sweetener, was used substitute at 0-100% replacement levels in ice formulation. To investigate treatments produced, physicochemical properties including specific gravity, viscosity, melting time first drop, amount, overrun. The results showed that viscosity decreased by 100% increasing stevia replacement. While overrun, Firmness, drop consequently stability samples increased with percentage used, Sensory test there no significant difference between control except cold sensation crystal. As general result, sweetener suitable for sugar containing 100-75% were identified desirable treatment.