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The production of ice cream using stevia as a

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Article in Journal of Food Science and Technology -Mysore- March 2015
DOI: 10.1007/s13197-015-1784-5

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J Food Sci Technol

DOI 10.1007/s13197-015-1784-5

ORIGINAL ARTICLE

The production of ice cream using stevia as a sweetener

C. Ozdemir & A. Arslaner & S. Ozdemir & M. Allahyari

Revised: 19 February 2015 / Accepted: 23 February 2015

# Association of Food Scientists & Technologists (India) 2015

Abstract In this research, the effect of stevia addition on the

physical, chemical and sensory properties of ice-creams were
investigated. For this aim, four different ice- cream samples
were produced using sucrose and stevia as sweetener (the
plain+sucrose, cocoa+sucrose, plain+stevia and cocoa+
stevia). The highest overrun ratio (20.17 %) was found in
samples added cocoa and stevia. The viscosity of samples
added cocoa and stevia (20.29 Pa .s) at 20 rpm were higher
than that of other samples. The longest first melting time
(3460 s) was found in samples added cocoa+stevia and the
shortest time (1400s) was samples containing cocoa+sucrose.
The last melting times were changed at around 8700 s and
9440 s. The pH degrees of samples were around 6.50 and
6.62. As samples containing stevia did not contain sucrose,
sucrose amount of samples added sucrose were around 3.93
and 4.31 %. The fat destabilizations of samples were around
44.79 and 59.98 %. Panelists preferred the samples added
stevia and cocoa as others.

Keywords Stevia . Ice cream . Overrun . Fat destabilization .

Melting time

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

J Food Sci Technol

(HFCS). Researchers (Ozdemir et al. 2003) found that the mix

viscosity and overrun ratio of sample added sugar alcohols
and HFCS were lower that of sucrose adding. As the
glucose level of samples added sucrose was 381 mg/100 g,
at samples added sugar alcohol were between 104 and
109 mg/100 g samples. Alizadeh et al. (2014a) made icecream by using mixture of sucrose and stevia. The replacement of sucrose with stevia resulted in a significantly lower
mix viscosity, higher overrun & melting rate. Researchers
(Alizadeh et al. 2014a) determined that the caloric value of
samples replacing with stevia decreased as that of only sucrose. However, researchers (Alizadeh et al. 2014a) found that
the substitution of sucrose with stevia improves sensory acceptance of ice-cream sample. In the sensory analysis of
yoghurt samples made using stevia, it was observed that
as stevia proportions in yoghurt increased, the sensory
scores of yoghurt decreased (Karakus 2013). Senaka
Ranadheera et al. (2013) made probiotic ice- cream
from goats milk and packaged in different materials.
Researches (Senaka Ranadheera et al. 2013) found that
the pH, titratable acidity, overrun, first melting times
and complete melting times of samples were around
6.616.65, 0.160.19 %, 26.1733.83 %, 20.84
27.28 min and 98.92110.03 min, respectively.
Guggisberg et al. (2011) determined that the addition
of sweeteners did not have a negative effect to yoghurt
making process. Researches (Guggisberg et al. 2011)
found that the bitterness of yoghurt samples added
stevia was higher than that of other sugar adding samples. Mishra et al. (2010) indicated that it can be used
at preparation of viscous foods such as ice- cream and
soups, because stevia leaf powder has water holding
capacity. Stevia leaf powder has an adequate fat
absorption capacity, since fat acts on flavor retainers
and increases mouth feel of foods. Yogiraj et al.
(2014) determined that the sensory scores of ice-cream
samples added 2.25 % stevia was higher that of 2.5 %.
Crammer and Ikan (1986) reported that since stevia
stevioside is stable at 95 C, it is a suitable sweet additive for cooked products). The purpose of the study
was to investigate the effect on the ice cream quality of
stevia adding instead of sucrose.

Material and methods

Material
The cow milks and cream was supplied by the Research and
Application Farm of Ataturk University. Sucrose, stabilizer
(salep) and emulsifier were obtained from local markets in
Erzurum. Nonfat milk powder were supplied by Pinar Dairy

Products (Turkey). Stevia leaf powder (Biogene, Istanbul,

Turkey) was used as sweeter in ice-cream production.

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).

J Food Sci Technol

Table 1

Some physical and chemical properties of ice cream mix

Ice cream mix

Dry matter (%)

Fat (%)

Sucrose amount (%)

Overrun (%)

Fat destabilisation (%)

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

Results & discussion

Some physical and chemical properties of ice cream mixes
were given in Tables 1 and 2. Overrun ratio is depends on
the amount of air incorporated to ice-cream mix during the
manufacturing process. The overrun effects the hardness and
structure of the ice-cream, because air gives the ice-cream an
agreeable light texture and influence the physical properties of
melting (Cruz et al. 2009). The highest overrun ratio was
found in samples added cocoa and stevia. This result was in
agreement with Alizadeh et al. (2014a) who indicated that the
stevia addition increased the overrun ration of soft ice-cream.
But, the overrun ration of plain with stevia was the lowest
compared to other samples. The viscosity of samples added
cocoa and stevia were higher than that of other samples. But,
the viscosity of ice cream samples containing only stevia was
lower than that of other samples. It may be said that addition
of stevia and cocoa increased the viscosity of ice-cream mixes.
Alizadeh et al. (2014a) reported that the stevia addition was
decreased the viscosity of ice- cream mixes. Ozdemir et al.
(2003) found that the viscosity of samples containing sugar
alcohols and HFCS were lower than that of sucrose. The
viscosity of samples decreased during storage periods. The
decrease in viscosity values was distinctive at 14 day of
storage. Dagdemir et al. (2004) determined that the viscosity
values of ice-cream samples decreased during storage periods.
The first melting time of ice- cream samples added the
cocoa+stevia was higher than that of others. The first melting
Table 2

time of samples was decreased during storage periods for 7

and 14 days. But, the last melting times of plain and plain with
stevia were higher than that of cocoa and cacao with stevia.
Senaka Ranadheera et al. (2013) found that the last melting
times of ice cream samples were around 98.92 and
110.03 min. These results were lower than that of our findings
(8700 s - 9440 s).
Alizadeh et al. (2014a) reported that the addition of stevia
decreased the melting ratio in plain ice-cream samples containing sucrose. The results determined by Alizadeh et al.
(2014a) were paralleled with our melting times. Senaka
Ranadheera et al. (2013) determined that the first melting
times of ice- cream samples made from goats milk were
around 20.8, and 27.28 min. The findings of researchers
(Senaka Ranadheera et al. .2013) were lower than our results.
The fat destabilization values of the samples was around 44.79
and 59.98 %. The fat destabilization of cocoa adding samples
was higher than without cocoa. Dagdemir et al. (2004) reported that the fat destabilization ratio of plain ice- cream samples
was higher than cocoa added ice cream samples. The results of
Dagdemir et al. (2004) were different from our results. The pH
degrees of samples were around 6.50 and 6.62. The pH of
plain ice- cream samples was lower than that samples of cocoa
added. This result was paralleled with findings of Dagdemir
et al. (2004) and Senaka Ranadheera et al. (2013). As samples
with stevia did not contain sucrose, sucrose amount of samples with sucrose were around 3.93 and 4.31 %. Ozdemir et al.
(2003) reported that glucose were determined at low level in

Mean values of some physical properties of ice -cream samples

Ice cream
type

Viscosity at 20 rpm
(Pa. s)

Viscosity at 50 rpm
(Pa .s)

First melting times (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

J Food Sci Technol

Table 3

Mean values of sensory properties of ice cream samples

Ice cream type

Color

Body and texture

Taste and flavor

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

ice-cream samples added sugar alcohols. The some sensory

properties of ice -cream samples were given in Table 3.
Generally, panelists preferred the samples containing stevia
and cocoa to others . But, Yogiraj et al. (2014) determined that
the increase of stevia amount added to ice-cream samples
were decreased the sensory quality. Ozdemir et al. (2003)
indicated that panelists preferred the control samples added
sugar alcohols. Dagdemir et al. (2004) found similar results
to our results too.

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.

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