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.
Nazari,B and Hagh Nazari,S . (2016). Formulation and preparation of ice cream replacing sugar with sucralose and its organoleptic characteristics. Journal of food science and technology(Iran), 12(49), 145-153.
MLA
Nazari,B , and Hagh Nazari,S . "Formulation and preparation of ice cream replacing sugar with sucralose and its organoleptic characteristics", Journal of food science and technology(Iran), 12, 49, 2016, 145-153.
HARVARD
Nazari B, Hagh Nazari S. (2016). 'Formulation and preparation of ice cream replacing sugar with sucralose and its organoleptic characteristics', Journal of food science and technology(Iran), 12(49), pp. 145-153.
CHICAGO
B Nazari and S Hagh Nazari, "Formulation and preparation of ice cream replacing sugar with sucralose and its organoleptic characteristics," Journal of food science and technology(Iran), 12 49 (2016): 145-153,
VANCOUVER
Nazari B, Hagh Nazari S. Formulation and preparation of ice cream replacing sugar with sucralose and its organoleptic characteristics. Journal of food science and technology(Iran). 2016;12(49):145-153 (In Persian).
