The effects of Stevia (Rebaudioside) and Inulin on the Physicochemical, Antioxidant and Sensory Properties of Low-Calorie Chocolate Dairy Dessert

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Seyyed Mahmoodzadeh a.; AHMADI DASTGERDI A.

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Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2021 | Volume:12 | Issue:2 Page(s): 13-24

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Title

The effects of Stevia (Rebaudioside) and Inulin on the Physicochemical, Antioxidant and Sensory Properties of Low-Calorie Chocolate Dairy Dessert

Author(s)

Seyyed Mahmoodzadeh a. | AHMADI DASTGERDI A. | Issue Writer Certificate

Keywords

InulinQ2

SteviaQ1

Chocolate dairy dessertQ1

Sensory propertiesQ1

Antioxidant propertiesQ2

Abstract

Background and objectives: The use of non-caloric or low-caloric alternatives in the production of food with reduced carbohydrate and fat levels are very important. In this research, the best formulation of Chocolate dairy dessert was obtained using Stevia and Inulin as sugar and fat replacers, respectively. The production of diet products for individuals with cardiovascular disease, blood pressure, non-insulin-dependent diabetes, obesity and so on is the practical purpose of this study. Materials and methods: In this study, Stevia and Inulin were used as sugar and fat replacers in Chocolate dairy dessert formulation, respectively. In order to optimize the low-calorie Chocolate dairy dessert, three factors including Inulin concentrations (0 to 8 g/100 g), Stevia concentrations (0 to 0. 06 g/100 g), and storage time (1 to 14 day) were evaluated using response surface methodology (RSM) with Face-Centered Central Composit Design. The physicochemical properties including fat and protein content, dry matter content, calorific value, antioxidant activity, color and Sensory properties were analyzed in the Chocolate dairy dessert. The antioxidant effects of Stevia in dairy desserts was investigated using iron reducing power test and DPPH radical scavenging activity. The samples were evaluated for appearance, consistency, odor, and taste using the 9-point hedonic scale method. Results: The results showed that the energy values of the Chocolate dairy dessert samples decreased significantly with reducing fat level. DPPH free radical scavenging and reducing power assays in Chocolate dairy desserts showed that samples with higher amounts of Stevia extract had higher antioxidant activities. In addition, dairy desserts containing Stevia extract showed high levels of free radical scavenging activities during two weeks’ storage that may result in delaying fat oxidation and increasing shelf life of the Stevia containing food product. The L* values was negatively affected by the Inulin addition. No significant differences were observed regarding a* and b* values between different samples. Overall acceptability decreased by increasing Inulin levels up to more than 4% and Stevia levels to more than 0. 03%. Conclusion: Based on the results, the optimum formulation model of low-carb and fat Chocolate dairy dessert was prepared with 5. 628 g/100 g Inulin, 0. 032 g/100 g Stevia, and 5. 83 g/100 g.

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APA: Copy

Seyyed Mahmoodzadeh, a., & AHMADI DASTGERDI, A.. (2021). The effects of Stevia (Rebaudioside) and Inulin on the Physicochemical, Antioxidant and Sensory Properties of Low-Calorie Chocolate Dairy Dessert. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 12(2 ), 13-24. SID. https://sid.ir/paper/402384/en

Vancouver: Copy

Seyyed Mahmoodzadeh a., AHMADI DASTGERDI A.. The effects of Stevia (Rebaudioside) and Inulin on the Physicochemical, Antioxidant and Sensory Properties of Low-Calorie Chocolate Dairy Dessert. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2021;12(2 ):13-24. Available from: https://sid.ir/paper/402384/en

IEEE: Copy

a. Seyyed Mahmoodzadeh, and A. AHMADI DASTGERDI, “The effects of Stevia (Rebaudioside) and Inulin on the Physicochemical, Antioxidant and Sensory Properties of Low-Calorie Chocolate Dairy Dessert,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 12, no. 2 , pp. 13–24, 2021, [Online]. Available: https://sid.ir/paper/402384/en

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