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Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties

Author

Listed:
  • Ayla Arslaner

    (Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey)

  • Mehmet Ali Salik

    (Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey)

  • Salih Özdemir

    (Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey)

  • Ahmet Akköse

    (Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey)

Abstract

This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with stevia (CP, CC). The highest values of protein, ash, fat, lactose ratios and lightness (L*) were measured in samples with stevia. The addition of honey increased the b* values. The addition of cocoa increased pH and viscosity, but decreased overrun ratios. Although the addition of stevia reduced the lactic acid bacteria (LAB) counts, in all samples the LAB count was above 6 log CFU/g during storage. Results of the thermal and melting analysis showed that the use of stevia had a positive effect on the ice cream stability by increasing the freezing and melting point peak temperatures (Tf, Tm), the enthalpy (ΔHf, ΔHm), and the initial ice crystal melting temperatures (T'm).

Suggested Citation

  • Ayla Arslaner & Mehmet Ali Salik & Salih Özdemir & Ahmet Akköse, 2019. "Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(6), pages 446-455.
    • Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:6:id:311-2018-cjfs
    DOI: 10.17221/311/2018-CJFS
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