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Information Journal Paper

Title

EFFECT OF DATE SYRUP AS A SUBSTITUTE FOR SUGAR ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SOFT ICE CREAM

Author(s)

GOUHARI ARDEBILI A. | HABIBI NAJAFI M.B. | HADAD KHODAPARAST MOHAMMAD HOSSEIN | Issue Writer Certificate 

Pages

  23-32

Abstract

 In this study the possibility of utilizing DATE SYRUP as a sugar replacer in soft ice-cream was investigated. For this purpose control sample was formulated based on Iranian ice- cream standard. Data syrup which produced from third grade Kabkab dates, replaced sucrose in four levels (25, 50, 75 and 100%). Physical properties including overrun, viscosity and freezing point (drawing temperature) were measured for each treatment. Sensory properties including texture, flavor, odor and total acceptance were judged using 15 panelists. Data of physical properties were analyzed as a completely randomized design in triplicate and for analyzing sensory properties completely randomized block design was used to eliminate differences of panelists. Comparison between means was done with Duncan's test at level P=0.05. Results showed that replacement affected all above properties significantly (P<0.05). It was observed that overrun has ascending pattern up to 50% replacement and decreased at higher levels. Viscosity increased significantly as the level of substitution increased (P<0.05). Replacement resulted considerable decrease in freezing point. Results indicated that sensory properties were not affected by up to 50% replacement (P>0.05). However some properties at 75% replacement also had no significant difference with comparison to control sample. Sample with 100% replacement was rejected by panelists.

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    APA: Copy

    GOUHARI ARDEBILI, A., HABIBI NAJAFI, M.B., & HADAD KHODAPARAST, MOHAMMAD HOSSEIN. (2005). EFFECT OF DATE SYRUP AS A SUBSTITUTE FOR SUGAR ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SOFT ICE CREAM. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 1(2), 23-32. SID. https://sid.ir/paper/143531/en

    Vancouver: Copy

    GOUHARI ARDEBILI A., HABIBI NAJAFI M.B., HADAD KHODAPARAST MOHAMMAD HOSSEIN. EFFECT OF DATE SYRUP AS A SUBSTITUTE FOR SUGAR ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SOFT ICE CREAM. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2005;1(2):23-32. Available from: https://sid.ir/paper/143531/en

    IEEE: Copy

    A. GOUHARI ARDEBILI, M.B. HABIBI NAJAFI, and MOHAMMAD HOSSEIN HADAD KHODAPARAST, “EFFECT OF DATE SYRUP AS A SUBSTITUTE FOR SUGAR ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SOFT ICE CREAM,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 1, no. 2, pp. 23–32, 2005, [Online]. Available: https://sid.ir/paper/143531/en

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