Abstract
The aim of this study was to formulate and develop a low calorie and low glycemic index (GI) of soft ice cream by using mixture of sucrose and Stevia. Five different formulations of ice cream were produced by using different proportions of sucrose and Stevia. Physicochemical characteristics, hedonic sensory evaluations and glycemic index determination of products were carried out by following conventional methods. Replacement of sucrose with Stevia resulted in a significantly lower viscosity and brix with a higher overrun and melting rate in a dose dependent manner. Total replacing of sucrose with Stevia resulted in significant reduction in caloric value from 143.03 to 105.25 Kcal and GI from 79.06 ± 4.0 to 72.18 ± 5.27 as compared to those of sucrose based formulation (p 0.05) indicating a 37.78% and 6.88% reduction, respectively. TB had the best sensory acceptance among all the treatments. We concluded that substitution of sucrose with Stevia may be a choice to produce low caloric and GI ice creams. However, using mixture of the two sweeteners improves sensory acceptance of the formulations.
Highlights
Ice cream is the most popular frozen dessert all over the globe
It was found that ice cream samples with very little or no sucrose (TD and treatment E (TE)) had the lowest viscosity
The samples had relatively low viscosity as compared to TA. This seems reasonable since changing type of sweetener has been known to influence viscosity of ice creams
Summary
Ice cream is the most popular frozen dessert all over the globe. It is a combination of milk, sweetener, stabilizer, emulsifier and flavoring agents, egg products, coloring additives and hydrolyzed products of starch. In the recent decades, artificial sweeteners have been suggested to be substituted with sucrose [4] These compounds produce little or no calories but a variety of safety issues has been raised including carcinogenicity, teratogenicity and interference with some metabolic or vascular diseases. Stevia which is a short & shrubby plant growing in Amambi mountainous area of Brazil & Paraguay is a non-artificial sweetener with relative sweetness 250 - 300 as compared to sucrose. It is a very low calorie compound which makes it a good alternative of sugar for OPEN ACCESS. With relatively high upper limits [9,10,11]
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