Volume 17, Issue 101 (2020)
FSCT 2020, 17(101): 117-130 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Yazdanpanah S, piri M. Effect of sugar substitution with maple syrup on physicochemical, rheological, microbial and sensory characteristics of ice cream. FSCT 2020; 17 (101) :117-130
URL: http://fsct.modares.ac.ir/article-7-40630-en.html
URL: http://fsct.modares.ac.ir/article-7-40630-en.html
1- Department of Food Science and Technology,Kazerun branch, Islamic Azad University,Kazerun, Iran , yazdanpanah2004@gmail.com
2- Department of Food Science and Technology,Kazerun branch, Islamic Azad University,Kazerun, Iran
2- Department of Food Science and Technology,Kazerun branch, Islamic Azad University,Kazerun, Iran
Abstract: (4032 Views)
Maple syrup is a natural sweetener that it can replace sucrose. This compound contains polyphenols, antioxidants, repair compounds of nerve cell, calcium, iron and other compounds that it can promote nutritional health and the Possibility to produce low calorie products. The main role of sugars in enhancing the product's desirability is related to their sweetening role, improving the creamy properties and helping to highlight the fruity aroma. With all the benefits that sucrose has as a natural sweetener, it's high consumption is not recommended because of its undesirable side effects. The purpose of this study has been to investigate the possibility of sugar substitution with maple syrup and its effect on physicochemical, rheological, microbial and sensory characteristics of ice cream. In this study maple syrup was used and reviewed at 0, 25, 50 and 75% levels as sugar substitute for ice cream production. Then physicochemical, rheological, microbial and sensory tests were performed. The results of the tests were analyzed on the basis of completely randomized design at 5% probability level. With increasing replacement percentage, the viscosity and hardness of treatments increased significantly (p <0.05). The amount of dry matter, volume increase, specific gravity, melting speed were reduced significantly. The results of sensory tests showed that replacement at 50% and 75% had a significant effect on overall acceptance compared to control, and replacement at 50% was selected as the most appropriate replacement level. According to there is in the country, possibility to operation from maple tree, therefore, from maple syrup alone or in combination with other sweeteners can be used in various food products and dairy desserts to sweeten, increase flavor, production of low-calorie and dietary products suitable for all ages.
Article Type: Original Research |
Subject:
Food quality control
Received: 2020/02/11 | Accepted: 2020/05/10 | Published: 2020/05/30
Received: 2020/02/11 | Accepted: 2020/05/10 | Published: 2020/05/30
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |