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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

Pages

  357-366

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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    • Cite

    APA: Copy

    NAZARI, B., HAGHNAZARI, S., & BOLANDI, M.. (2013). FORMULATION AND PREPARATION OF ICE CREAM REPLACING SUGAR WITH SUCRALOSE AND ITS EFFECT ON PHYSICOCHEMICAL PROPERTIES OF ICE CREAM. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 23(3), 357-366. SID. https://sid.ir/paper/148549/en

    Vancouver: Copy

    NAZARI B., HAGHNAZARI S., BOLANDI M.. FORMULATION AND PREPARATION OF ICE CREAM REPLACING SUGAR WITH SUCRALOSE AND ITS EFFECT ON PHYSICOCHEMICAL PROPERTIES OF ICE CREAM. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2013;23(3):357-366. Available from: https://sid.ir/paper/148549/en

    IEEE: Copy

    B. NAZARI, S. HAGHNAZARI, and M. BOLANDI, “FORMULATION AND PREPARATION OF ICE CREAM REPLACING SUGAR WITH SUCRALOSE AND ITS EFFECT ON PHYSICOCHEMICAL PROPERTIES OF ICE CREAM,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 23, no. 3, pp. 357–366, 2013, [Online]. Available: https://sid.ir/paper/148549/en

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