Qualities and sensory characteristics of coconut milk ice cream containing different low glycemic index (GI) sweetener blends

Kijroongrojana K., . and Fuangpaiboon N., . Qualities and sensory characteristics of coconut milk ice cream containing different low glycemic index (GI) sweetener blends. pp. 1138-1147. ISSN 22317546

The development of a low glycemic index (GI) coconut milk ice cream by replacing 12 sucrose with different low GI sweeteners (xylitol erythritol inulin and fructose) was investigated. Three mixtures of sweeteners (6.2 xylitol 7 inulin 4 erythritol 7 inulin 2.15 fructose 8.5 inulin 5 fructose) were reformulated to obtain the similar characteristics as using 12 sucrose including sweetness freezing point depression (FPD) (-2.5 to -3.0) and total solid (40 1). All ice cream samples containing sweeteners had similar FPD and unfrozen water (UFW) as compared to the control (12 sucrose) (p 0.05). Flow behavior of ice cream added with erythritol inulin fructose were pseudoplastic flow (n 1) and had the highest consistency coefficient. However the ice cream substituted sucrose with inulin fructose possessed the lowest melting rate (p 0.05). Sensory evaluation results showed that firmness and meltdown intensities as well as acceptance scores of all attributes of ice cream with erythritol inulin fructose were not different from the control (p 0.05). In addition GI value of ice cream containing erythritol inulin fructose was the lowest and approximately 64 lower than that of the control. Therefore the mixture of erythritol inulin and fructose might be successfully used to replace sucrose as sugar sources in low GI coconut milk ice cream production.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(03)%202015/(37).pdf

Abstract

The development of a low glycemic index (GI) coconut milk ice cream by replacing 12 sucrose with different low GI sweeteners (xylitol erythritol inulin and fructose) was investigated. Three mixtures of sweeteners (6.2 xylitol 7 inulin 4 erythritol 7 inulin 2.15 fructose 8.5 inulin 5 fructose) were reformulated to obtain the similar characteristics as using 12 sucrose including sweetness freezing point depression (FPD) (-2.5 to -3.0) and total solid (40 1). All ice cream samples containing sweeteners had similar FPD and unfrozen water (UFW) as compared to the control (12 sucrose) (p 0.05). Flow behavior of ice cream added with erythritol inulin fructose were pseudoplastic flow (n 1) and had the highest consistency coefficient. However the ice cream substituted sucrose with inulin fructose possessed the lowest melting rate (p 0.05). Sensory evaluation results showed that firmness and meltdown intensities as well as acceptance scores of all attributes of ice cream with erythritol inulin fructose were not different from the control (p 0.05). In addition GI value of ice cream containing erythritol inulin fructose was the lowest and approximately 64 lower than that of the control. Therefore the mixture of erythritol inulin and fructose might be successfully used to replace sucrose as sugar sources in low GI coconut milk ice cream production.

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Item Type:	Article
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Coconut milk
AGROVOC Term:	Sweeteners
AGROVOC Term:	Sucrose
AGROVOC Term:	Xylitol
AGROVOC Term:	Inulin
AGROVOC Term:	Fructose
AGROVOC Term:	Freezing point
AGROVOC Term:	Carbohydrates
AGROVOC Term:	Coconuts
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22096

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