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ORIGINAL ARTICLE
C. Ozdemir
Oltu Vocational School, Ataturk University, Erzurum, Turkey
A. Arslaner
Engineering Faculty, Food Engineering Department,
Bayburt University, Bayburt, Turkey
S. Ozdemir : M. Allahyari (*)
Agriculture Faculty, Food Engineering Department,
Ataturk University, 25240 Erzurum, Turkey
e-mail: Allahyary.maryam@yahoo.com
S. Ozdemir
e-mail: ozdemirs@atauni.edu.tr
Introduction
Ice-cream has a high nutrition value and is well assimilated by
body. Therefore, it is largely consumed by different age
groups. Ice-cream is a mixture of milk, fat, sugar, stabilizer,
emulsifier and sometimes contain taste\flavor agent and colored agent (Ozdemir et al.2008). Due to increasing consumer
demands for low calorie foods, products made with alternative
sweetener have become more popular recently. The incidence
of metabolic disorders such as diabetes, cardiovascular disease, obesity is increasing depending on excessive consumption of sugar. Different sugars (glucose, fructose and sucrose)
are used in ice-cream production, however, sucrose is the main
sweetener. Because sucrose contains glucose, the sucrose
amount must be decreased for diabetic patient diets.
Alternative sugar sources such as sugar alcohols, fructose,
synthetic sweeteners (saccharin, aspartame, acesulfame K
and stevia can be used as sweetener at foods. Stevia can use
as sweetener in producing of lot of food as a sugar substitute.
Stevia is a plant growing in South America, China and South
Korea. The plant is named as sugar plant . The sugar
rebaudioside A (Reb A) (stevia l glycoside) is effective matter
of stevia. It is 250300 times sweeter than sucrose (Alizadeh
et al. 2014b). Stevia dont contain energy. Some of its extracts
may be a bitter at high concentrations. Because stevia has a
negligible effect on blood glucose level, it is attractive to people on carbonhydrate controlled diets (Khattab et al. 2015). In
some countries, health concerns and political controversies
have limited its availability. United States approved the using
of stevia as food additives. Rebaudioside A is recognized as
safe GRASS in USA after 2008,. At 2011, the EU approved
the use of the stevia as a sweetener. Stevia would be accepted
as a sugar substitute in ice -cream since stevia has a sugar -like
taste and often a somewhat bitter taste (Alizadeh et al. 2014a).
Ozdemir et al. (2003) made ice cream samples for diabetic
patients with sugar alcohol and high fructose corn syrup
Ice-cream production
The ice-cream samples were made from cow milk according
to the method proposed by Yetismeyen (2007). Milk was divided 4 equal parts of 1 kg each. The each ice-cream mix was
added to 20 g salep (stabilizer), 25 g nonfat milk powder,35 g
fresh cream (70 % butter fat). The first part of mix was only
added to 200 g sucrose as sugar and accepted as plain (control)
ice cream. The second part was produced the same way, with
exception that 25 g cocoa added to mix. The third part was
only added 40 g stevia leaf powder as sweetener. Fourth part
of mix was produced as using 40 g stevia leaf powder and 25 g
cocoa. Then the mixes were pasteurized at 78C0 for 10 min
and remained at constant temperature (51 C) for 24 h to be
aged. The mixes were iced in ice cream machinery & hardened at 182 C for 6 h. Ice creams were produced in
duplicate.
Ice-cream analysis
Dry matter, fat, acidity (SH) and pH of milk, cream and ice cream mixes were determined as defined by Demirci and
Gunduz (1994). The viscosity of ice -cream mix samples
was measured using Brookfield viscometer Model DV-II
(Brookfield Engineering Labrotories, Stoughton, MA, USA)
at 20 and 50 rpm, calculated as Pa .s. Overrun ratio was calculated to equation [(Ice-cream volume)-(mix volume)/mix
volume 100] as defined by Jimenez-Florez et al. (1993).
The sucrose amount was determined by a MERECK Mega
Auto analyzer and calculated as mg \100 g samples (William
1975). The first and last melting times were measured according to Gven and Karaca (2002). Hardened samples were left
to melt at 20 C on a 0.2 cm wire mesh screen above a beaker.
First dropping and last dropping times were recorded as second. Fat destabilization value (%) of samples were found as
defined by Lee and White (1991). Sensory evaluation of the
ice cream samples was carried out by 6 panelists using score
test for color, bodytexture, taste - flavor and melting in
mouth. The highest score was accepted as nine (Nelson and
Trout 1951). In the study, four different ice cream samples
(plain+sucrose, cocoa+sucrose, plain+stevia and cocoa+
stevia) and three different storage times (1,7 and 14 days) were
selected as experimental factors. The experiment was set up as
432 the factorial experimental design and the analysis was
carried out according to completely randomized design with
two parallel The date were analysis of variance (ANVOA) and
Duncans new multiple range tests were completed using the
SAS program (SAS version 11.0 for Windows).
Fat (%)
Overrun (%)
Plain+sucrose
Cocoa+sucrose
Plain+stevia
Cocoa+stevia
30.77
34.31
31.77
35.39
4.6
4.5
4.8
4.2
4.31
3.93
14.10c
15.54b
8.54d
20.17a
44.79
55.79
47.54
59.98
Ice cream
type
Viscosity at 20 rpm
(Pa. s)
Viscosity at 50 rpm
(Pa .s)
Last melting
Times (s)
pH
Plain+sucrose
Cocoa+sucrose
Plain+stevia
Cocoa+stevia
Storage period (day)
1
7
14
13.95
11.22
7.25
20.29
8.48
6.84
4.49
12.08
1760
1400
1860
3460
9440
9000
9440
8700
6.50
6.62
6.56
6.62
15.56
15.24
8.13
9.56
9.30
4.62
2460
1575
2325
10185
9750
7500
6.63
6.56
6.53
Color
Melting in mouth
Plain+sucrose
Cocoa+sucrose
Cocoa+stevia
Cocoa+stevia
Storage period (days)
1
7
14
7.83
8.42
8.17
8.45
7.83
8.41
8.25
8.45
7.08
8.16
7.25
8.16
7.50
8.16
7.58
7.91
8.25
8.15
8.25
7.25
7.88
8.06
7.25
8.10
8.06
7.25
8.00
8.13
Conclusion
As result, present study showed that stevia could be used for
the production of ice -cream for diabetic patients. Generally,
the physical, chemical and sensory properties of the samples
with cocoa were more good than plain. Even, stevia added to
ice-cream mix was increased the quality of ice cream.
References
Alizadeh M, Lalabadi MA, Kheirouvris S (2014a) Impact of using stevia
on physicochemical sensory rheology and glycemic index of soft
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Alizadeh M, Lalabadi MA, Kheirouvris S (2014b) Effect of Stevia as a
substitute for sugar on physicochemical and sensory properties of
fruit based milk shake. J Sci Res Rep 3(11):14211429
Crammer B, Ikan R (1986) Sweet glycosides from the stevia plant. Chem
B 22:915917
Cruz AG, Antunes AEC, Sousa ALOP, Faria JAF, Saad SMI (2009) Icecream as a probiotic food carrier. Food Res Int 42:12331239
Dagdemir E, Ozdemir C, Celik S, Ozdemir S (2004) Determination of
some properties of caramel cocoa and coffee flavored ice creams.
International Dairy Symposium, May (2428), Isparta, Turkey