FORMULATION AND PREPARATION OF ICE CREAM REPLACING SUGAR WITH SUCRALOSE AND ITS EFFECT ON PHYSICOCHEMICAL PROPERTIES OF ICE CREAM

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NAZARI B.; HAGHNAZARI S.; BOLANDI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2013 | Volume:23 | Issue:3 Page(s): 357-366

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Information Journal Paper

Title

FORMULATION AND PREPARATION OF ICE CREAM REPLACING SUGAR WITH SUCRALOSE AND ITS EFFECT ON PHYSICOCHEMICAL PROPERTIES OF ICE CREAM

Author(s)

NAZARI B. | HAGHNAZARI S. | BOLANDI M. | Issue Writer Certificate

Keywords

ICE CREAMQ2

SUCRALOSEQ1

SUGARQ1

SUGAR SUBSTITUTEQ1

Abstract

ICE CREAM is frozen mixture of milk materials, sweeteners, stabilizers, emulsifiers and flavor which has a variety of colloidal features because of different component in its structure such as ice crystals and dispersed air cells in serum phase. In this study, physicochemical properties of ice-cream were studied by using different ratios of SUCRALOSE as a substitute of SUGAR in the ICE CREAM formulation. Vanilla ICE CREAM with 19% SUGAR was used as a control sample and SUCRALOSE in five levels (20, 40, 60, 80 and 100%) was used as a substitute for SUGAR in the formulation, then its physicochemical properties were investigated. Results showed that by increasing SUCRALOSE overrun, viscosity, specific gravity and melting temperature of ICE CREAM decreased.

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