Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream

Mohammad Alizadeh, Maryam Azizi-Lalabadi, Sorayya Kheirouri

Department of Community Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran..
Department of Food Sciences and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
Department of Nutrition and Diet Therapy, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.

DOI: 10.4236/fns.2014.54047                

Abstract

The aim of this study was to formulate and develop a low calorie and low glycemic index (GI) of soft ice cream by using mixture of sucrose and Stevia. Five different formulations of ice cream were produced by using different proportions of sucrose and Stevia. Physicochemical characteristics, hedonic sensory evaluations and glycemic index determination of products were carried out by following conventional methods. Replacement of sucrose with Stevia resulted in a significantly lower viscosity and brix with a higher overrun and melting rate in a dose dependent manner. Total replacing of sucrose with Stevia resulted in significant reduction in caloric value from 143.03 to 105.25 Kcal and GI from 79.06 ± 4.0 to 72.18 ± 5.27 as compared to those of sucrose based formulation (p < 0.05) indicating a 37.78% and 6.88% reduction, respectively. TB had the best sensory acceptance among all the treatments. We concluded that substitution of sucrose with Stevia may be a choice to produce low caloric and GI ice creams. However, using mixture of the two sweeteners improves sensory acceptance of the formulations.

Keywords

Glycemic Index; Stevia; Ice Cream; Overrun; Melting Rate

Conflicts of Interest

The authors declare no conflicts of interest.

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