The Effects of Using Alternative Sweeteners to Sucrose on Ice Cream Quality

Özdemir, Cihat; Dağdemir, Elif; Özdemir, Selçuk; Sağdıç, Osman

doi:10.1111/j.1745-4557.2008.00209.x

Cited by 39 publications

(42 citation statements)

References 19 publications

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“…As sweeteners in the samples studied, HFCS maltodextrin, HFCS low-soluble molasses, HFCS mixture of medium sugary sugar with a 1:1 ratio, HFCS low-sugar molasses mixture ratio of 1:1 were used in the samples studied. The results of the study showed an increase in the effective viscosity of HFCS low-octane samples and HFCS with an average degree of sacharification of 17,6% and 2,2%, respectively, for complete replacement of sugar [15]. According to the results of our study, the effective viscosity of ice cream mixtures with HFCS-30 and HFCS-42 increases by 22,1% and 2,5%, respectively in the case of complete replacement of sugar.…”

Section: Resultssupporting

confidence: 60%

“…The food system, which has an overwhelming number of HFCS-30 polysaccharides, compared to HFCS-96 samples, does not provide sufficient structuring, while the use of HFCS-96 alone will provide ice cream with excessive sweetness and low resistance to dandruff [15,16]. Therefore, in order to create a structure characteristic for a soft icecream, to balance the taste and consistency of the finished product, it is expedient to use a mixture of starch syrup with a low and high DE for a ratio that ensures the formation of the given physicochemical and organoleptic parameters of ice cream mixtures of different species, in comparison with control samples.…”

Section: Resultsmentioning

confidence: 99%

“…With a decrease in DE, the sweetness of the molasses decreases, and the structuring ability increases [5,10,15], which should be taken into account when used as part of food systems. At the same time, there is no information on the possibility of complete replacement of sugar by starch syrup and its influence on the viscosity characteristics of mixtures for the production of ice cream.…”

Section: Introductionmentioning

confidence: 99%

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Investigation of viscous characteristics of ice cream mixtures with starch syrup

Bass¹,

Polischuk²,

Goncharuk³

2017

Ukr. food j.

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Corresponding author:Oksana Bass E-mail: Kleona@meta.ua DOI:10.24263/2304-974X-2017-6-2-8Introduction. Starch syrup is widely used as a sweetener for the production of ice cream, but its structuring ability is not sufficiently studied and requires additional research. Revealing patterns of structuring mixtures with the syrup of different degrees of saccharification allows to reduce the need for structural stabilizers and to achieve a technological effect in the process of ice cream production at the expense of only natural ingredients.Materials and methods. Rheological characteristics of mixtures of ice cream and aromatic ice cream with glucosefructose syrup (HFCS-96), glucose syrup (HFCS-42) and carotene syrup (HFCS-30) have been investigated by using a rotary viscometer.Results and discussions. With complete replacement of sugar for starch syrup HFCS-30 and HFCS-42, the initial effective viscosity of ice cream mixtures increases by 22,1% and 2,5% respectively, compared to the control sample with sugar. as compared to the control sample with sugar. At the same time, complete replacement of sugar on the syrup HFCS-96 contributes to a decrease in the initial effective viscosity of the ice cream mixture by 15,3%. Initial effective viscosity of aromatic ice cream mixtures at full replacement of sugar by HFCS-30 and HFCS-42 increased by 27,1% and 14,8% respectively, and decreased by 11,6% at full replacement of sugar for HFCS-96 syrup.Starch syrups HFCS-42 and HFCS-96 provide mixtures of thixotropic properties. Instead, systems with syrup HFCS-30 can not only completely restore the structure, but also show weak reopectic properties. Due to this, in the mode of inverse reduction of the shear rate, the effective viscosity of the mixtures of ice cream of cream and aromatic, in case of complete replacement of sugar, increases by 12,7% and 18, 8%, respectively, compared with the initial values. In mixtures containing a mixture of HFCS-96 and HFCS-30 patches at a ratio of 30:70, the effective viscosity increases in reverse slip rate by 9,5% and 12,5% for ice cream and aromatic ice cream, respectively, compared to Initial values.Conclusions. The structuring ability of starch syrup decreases with increasing its degree of saccharification. The revealed pattern of the effect of starch syrup with different dextrose equivalent on viscosity characteristics of mixtures of different chemical compositions makes it possible to purposefully form indicators of ice cream quality.

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Section: Resultssupporting

confidence: 60%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Investigation of viscous characteristics of ice cream mixtures with starch syrup

Bass¹,

Polischuk²,

Goncharuk³

2017

Ukr. food j.

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“…sucrose and glucose syrup, with other bulk sweeteners affects, beyond sensory properties, the freezing behavior and the stability of the ice cream (Cadena, Cruz, Faria, & Bolini, 2012;Hagiwara & Hartel, 1996;Muse & Hartel, 2004;Ozdemir, Dagdemir, Ozdemir, & Sagdic, 2008). Thus, the substitution strategy may give uncertain results in terms of physico-chemical and sensory properties of the final product and experimental trials are needed to clarify the effects of the different sucrose alternatives present on the market.…”

Section: Introductionmentioning

confidence: 99%

“…Very few studies deal with the effects of using honey, threalose, and erythritol as sucrose alternatives in ice cream production (Fuangpaiboon & Kijroongrojana, 2013Ozdemir et al, 2008;Whelan et al, 2008b;Whelan, Regand, Vega, Kerry, & Goff, 2008a). In addition, these alternative sweeteners have been mainly considered in complex systems, with the aim to develop a complete ice cream formulation, with optimal quality characteristics.…”

Section: Introductionmentioning

confidence: 99%

Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study

Moriano

Alamprese

2017

LWT

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The use of sucrose-alternative sweeteners in ice cream production could satisfy requirements of modern consumers focused on natural and nutritionally balanced foods. The aim of this work was to fill the gap in basic knowledge about the effects of honey, trehalose, and erythritol on the properties of artisanal ice cream. A milk-based sucrose-sweetened ice cream was produced as reference sample (REF), using then the alternative sweeteners to partially (50%) or totally (100%) substitute sucrose. With respect to REF, honey-containing ice cream mix revealed a significantly lower value of soluble solids (30.4°Bx vs. 34.5°Bx) and apparent viscosity (36.5 mPa s vs. 47.6 mPa s) and a significantly higher extrusion time (8.18 min vs. 7.04 min). The total substitution of sucrose with trehalose and erythritol led to a melting rate (2.07 and 1.56 g/min, respectively) significantly lower than REF (2.75 g/min), a very high firmness (508 and 725 N vs. 4 N), and a higher extrusion temperature (−7.1 and −5.3°C vs. −9.3°C). The results of this study represent a guideline for the successfully utilization of honey, trehalose, and erythritol in peculiar ice cream formulations (e.g. non-sweet or low-calorie products).

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Sensory Applications in Ice Cream and Frozen Desserts

Wilbey¹

2023

Sensory Profiling of Dairy Products

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The Effects of Using Alternative Sweeteners to Sucrose on Ice Cream Quality

Abstract: In this study, seven different ice cream samples were produced using sucrose, high fructose corn syrup (HFCS), glucose syrup (GS),

Cited by 39 publications

References 19 publications

Investigation of viscous characteristics of ice cream mixtures with starch syrup

Investigation of viscous characteristics of ice cream mixtures with starch syrup

Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study

Sensory Applications in Ice Cream and Frozen Desserts

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