TITLE:
Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream
AUTHORS:
Mohammad Alizadeh, Maryam Azizi-Lalabadi, Sorayya Kheirouri
KEYWORDS:
Glycemic Index; Stevia; Ice Cream; Overrun; Melting Rate
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.4,
February
12,
2014
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.