Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties

Abstract

This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with stevia (CP, CC). The highest values of protein, ash, fat, lactose ratios and lightness (L*) were measured in samples with stevia. The addition of honey increased the b* values. The addition of cocoa increased pH and viscosity, but decreased overrun ratios. Although the addition of stevia reduced the lactic acid bacteria (LAB) counts, in all samples the LAB count was above 6 log CFU/g during storage. Results of the thermal and melting analysis showed that the use of stevia had a positive effect on the ice cream stability by increasing the freezing and melting point peak temperatures (Tf, Tm), the enthalpy (ΔHf, ΔHm), and the initial ice crystal melting temperatures (T’m).

Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk

“…Aerobic mesophilic bacterial count for the ice cream showed no significant difference between the treatments. These results are similar to those of Arslaner et al [24], who studied the effects of some sweeteners (sucrose, honey, and stevia) on the counts of standard plate in ice cream. They found that counts of standard plate were not statistically different between samples.…”

“…The sugar patterns were observed according to Arslaner et al [24]. A five-gram sample was diluted with 20 mL of a water-methanol mix (75:25; v/v) and then centrifuged at 5000 g for 10 min at 5 • C. The supernatant was filtered using Whatman No.…”

Techno‐functional effect of stevia extract substitution on dry fig–fortified ice cream

“…The highest overrun value was observed in 1% stevia formulation, and the values decreased as stevia concentration increased. Overrun values found in this study were similar to those reported in other studies (Arslaner et al, 2019;Yazdi et al, 2020). Yazdi et al (2020) observed the reduction of overrun value of pistachio-peel-fortified ice cream from 28.01% to 21.63%, whereas Arslaner et al (2019) determined a reduction (from 24.55% to 22.53%) in stevia-fortified ice cream.…”

“…Overrun values found in this study were similar to those reported in other studies (Arslaner et al, 2019;Yazdi et al, 2020). Yazdi et al (2020) observed the reduction of overrun value of pistachio-peel-fortified ice cream from 28.01% to 21.63%, whereas Arslaner et al (2019) determined a reduction (from 24.55% to 22.53%) in stevia-fortified ice cream. However, overrun values in this study were lower than several literature findings such as 80%-100% (Ozdemir et al, 2007) and 65.12% (Pon et al, 2015).…”

“…Similarly, Ozdemir et al (2015) reported the pH value of stevia-included ice cream as 6.56. Additionally, Arslaner et al (2019) and Robins et al (2019) determined a slight decrement (from 4.72 to 4.69 and 6.36 to 6.23, respectively) in the pH value of steviafortified ice cream compared with the control sample. According to literature findings, the pH value of dried stevia leaf range from 5.95 to 6.24 (Gasmalla et al, 2014); also, pH value of stevia extract in distilled water has been determined as 5.90 (Abou-Arab et al, 2009).…”