Stevia ile Tatlandırılmış Meyveli  Dondurmanın  Kalitesi
The Quality of Fruit  Ice Cream Sweetened with Stevia
Yazar: Maden, Feray İnci; Özdemir, Salih
Dergi: Avrupa Bilim ve Teknoloji Dergisi No. 53, 2023
Anahtar kelimeler: Dairy Technology ; Süt Teknolojisi ; dondurma,,sükroz,stevia,kivi,portakal,greyfurt ; ıce cream,Sucrose,,stevia,kiwi,Orange,Grapefruit

Abstract In this study, it was aimed to determine whether stevia can be used as a sweetener instead of sucrose by producing fruit and plain ice cream that can be consumed by diabetics and appealing to the tastes of other consumers by adding stevia instead of sucrose to ice cream samples. Ice cream samples were produced using 3 different fruits (kiwi, grapefruit and orange) and 2 different sweetener sources(sucrose and stevia) and the results were evaluated by analyzing them at 1 and 15 days of storage. The dry matter ratio of the   ice cream samples varied between 29.42% and 34.32%, and the ash ratio varied between 0.82% and 1.55%. The pH value of the  ice cream samples varied between 5.07 and 6.45, and the pH value of the fruit added samples was lower than the plain ice cream samples. During the 15-day storage period, the pH value decreased compared to the fresh (1st day) samples, while the acidity ratio increased. The first dripping time of the   ice cream samples varied between 2.47 minutes and 87.65 minutes, and the full melting time varied between 34.18 minutes and 75.20 minutes. The highest L* color value was found in plain sucrose samples and the lowest L* value in kiwi with stevia. The volume increase rate in  ice cream samples varied between 14.82 and 27.97%. The viscosity values of the ice creams sweetened with stevia were generally higher than the samples with added sucrose, and the viscosity values of the samples increased as the storage time of the samples increased. As a result of sensory evaluation, plain sucrose ice cream samples were the most liked by the panelists in terms of color and appearance. The panelists liked the sucrose kiwi ice cream samples at the highest level in terms of overall acceptability and taste.

Abstract In this study, it was aimed to determine whether stevia can be used as a sweetener instead of sucrose by producing fruit and plain ice cream that can be consumed by diabetics and appealing to the tastes of other consumers by adding stevia instead of sucrose to ice cream samples. Ice cream samples were produced using 3 different fruits (kiwi, grapefruit and orange) and 2 different sweetener sources(sucrose and stevia) and the results were evaluated by analyzing them at 1 and 15 days of storage. The dry matter ratio of the   ice cream samples varied between 29.42% and 34.32%, and the ash ratio varied between 0.82% and 1.55%. The pH value of the  ice cream samples varied between 5.07 and 6.45, and the pH value of the fruit added samples was lower than the plain ice cream samples. During the 15-day storage period, the pH value decreased compared to the fresh (1st day) samples, while the acidity ratio increased. The first dripping time of the   ice cream samples varied between 2.47 minutes and 87.65 minutes, and the full melting time varied between 34.18 minutes and 75.20 minutes. The highest L* color value was found in plain sucrose samples and the lowest L* value in kiwi with stevia. The volume increase rate in  ice cream samples varied between 14.82 and 27.97%. The viscosity values of the ice creams sweetened with stevia were generally higher than the samples with added sucrose, and the viscosity values of the samples increased as the storage time of the samples increased. As a result of sensory evaluation, plain sucrose ice cream samples were the most liked by the panelists in terms of color and appearance. The panelists liked the sucrose kiwi ice cream samples at the highest level in terms of overall acceptability and taste.