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.
