Volume 12, Issue 49 (2015)
FSCT 2015, 12(49): 145-153 |
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Nazari B, Hagh Nazari S. Formulation and preparation of ice cream replacing sugar with sucralose and its organoleptic characteristics. FSCT 2015; 12 (49) :145-153
URL: http://fsct.modares.ac.ir/article-7-7764-en.html
URL: http://fsct.modares.ac.ir/article-7-7764-en.html
Abstract: (6620 Views)
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.
Received: 2013/05/5 | Accepted: 2014/01/5 | Published: 2016/01/21
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