Citation
Lee W. J., . and Pon S. Y., . and Chong G. H., . Textural and rheological properties of stevia ice cream. pp. 1544-1549. ISSN 22317546
Abstract
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.
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Abstract
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.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Rheological properties |
| AGROVOC Term: | Stevia |
| AGROVOC Term: | Sugar content |
| AGROVOC Term: | Diet |
| AGROVOC Term: | Sweeteners |
| AGROVOC Term: | Rheology |
| AGROVOC Term: | Melting |
| AGROVOC Term: | Melting point |
| AGROVOC Term: | Food industry |
| AGROVOC Term: | Texture |
| Geographical Term: | Malaysia |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 26 Apr 2025 16:45 |
| URI: | http://webagris.upm.edu.my/id/eprint/22150 |
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