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Textural and rheological properties of stevia ice cream


Citation

Pon, S. Y. and Lee, W. J. and Chong, Gun Hean (2015) Textural and rheological properties of stevia ice cream. International Food Research Journal, 22 (4). pp. 1544-1549. ISSN 1985-4668; ESSN: 2231-7546

Abstract

Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. In-house ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical properties of the ice cream such as the overrun, total soluble solid, meltdown rate, rheology, and textural properties were evaluated. All ice cream samples exhibited a non-Newtonian flow with pseudoplastic behavior. Stevia ice cream has a lower melting rate and has a higher sustainability. The power law also showed that apparent viscosities of stevia ice cream were higher. Therefore, stevia can be used as a natural sugar substitute in ice cream production.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Stevia; Ice cream; Textural; Rheological; Alternative sweetener
Depositing User: Nida Hidayati Ghazali
Date Deposited: 27 Feb 2018 01:20
Last Modified: 27 Feb 2018 01:20
URI: http://psasir.upm.edu.my/id/eprint/46513
Statistic Details: View Download Statistic

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