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Information Journal Paper

Title

FORMULATION AND PREPARATION OF ICE CREAM REPLACING SUGAR WITH SUCRALOSE AND ITS ORGANOLEPTIC CHARACTERISTICS

Pages

  145-153

Abstract

 Ice cream frozen mixture of milk composition, materials, sweeteners, stabilizers, emulsifiers and flavor is produced. Ice cream is a combined food with a variety of colloidal features due to the structure of the various components, such as ice crystals and dispersed air cells in serum phase. In this study sensory evaluation of ice-cream was studied by using different ratios of SUCRALOSE as a substitute of SUGAR in the ice cream. Vanilla ice cream with 19% SUGAR was used as a control sample and SUCRALOSE in five levels (20, 40, 60, 80 and 100%) was substituted for SUGAR in the formulation. Then sensory evaluations were investigated. During the Results showed that in this study, there was no significant difference in samples (p<0.05). Sensory properties by judges taste was used five-point hedonic scale. But only 20% substitution level had a significant effect on the properties of texture, mouth feel and overall acceptability.

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    APA: Copy

    HAGH NAZARI, S., BOLANDI, M., & NAZARI, B.. (2016). FORMULATION AND PREPARATION OF ICE CREAM REPLACING SUGAR WITH SUCRALOSE AND ITS ORGANOLEPTIC CHARACTERISTICS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(49), 145-153. SID. https://sid.ir/paper/72624/en

    Vancouver: Copy

    HAGH NAZARI S., BOLANDI M., NAZARI B.. FORMULATION AND PREPARATION OF ICE CREAM REPLACING SUGAR WITH SUCRALOSE AND ITS ORGANOLEPTIC CHARACTERISTICS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;12(49):145-153. Available from: https://sid.ir/paper/72624/en

    IEEE: Copy

    S. HAGH NAZARI, M. BOLANDI, and B. NAZARI, “FORMULATION AND PREPARATION OF ICE CREAM REPLACING SUGAR WITH SUCRALOSE AND ITS ORGANOLEPTIC CHARACTERISTICS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 49, pp. 145–153, 2016, [Online]. Available: https://sid.ir/paper/72624/en

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