Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream

Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason...

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Detalhes bibliográficos
Autores: Irma Aranda-Gonzalez, Maribel Perera-Pacheco, Enrique Barbosa-Martín, David Betancur-Ancona
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2016
País:México
Recursos:Universidad Autónoma de Yucatán
Repositorio:Redalyc-UADY
OAI Identifier:oai:redalyc.org:33144324006
Acesso em linha:https://www.redalyc.org/articulo.oa?id=33144324006
Access Level:acceso abierto
Palavra-chave:Agrociencias
ice cream
sweetener
Stevia rebaudiana
proximate analysis
sensory evaluation
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spelling Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice creamIrma Aranda-GonzalezMaribel Perera-PachecoEnrique Barbosa-MartínDavid Betancur-AnconaAgrocienciasice creamsweetenerStevia rebaudianaproximate analysissensory evaluationIce cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and Criolla, on the physicochemical and sensory properties of strawberry ice cream. Using a 2x2 factorial experimental design, a total of 4 formulations were prepared with two levels of concentration of the aqueous extract of Stevia rebaudiana (5 or 8%) and the variety of S. rebaudiana (Morita II or Criolla). Proximate composition, physicochemical properties and sensory evaluation were determined in processed products. The proximate analysis of strawberry ice cream varied significantly (P<0.05) depending of variety and level used on the formulation. The viscosities of all ice cream mixes were decreasing as the shear rate was increased, indicating a pseudoplastic behavior. The sensory analysis showed differences (P<0.05) among the formulations tested, however the score of all products were above the indifference point, suggesting that all of these formulations may have a commercial potential.Universidade Federal de Santa Maria2016info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdf0103-8478https://www.redalyc.org/articulo.oa?id=33144324006Ciência Rural (Brasil) Num.4 Vol.46reponame:Redalyc-UADYinstname:Universidad Autónoma de Yucatáninstacron:UADYenhttp://www.redalyc.org/revista.oa?id=331Ciência Ruralinfo:eu-repo/semantics/openAccessoai:redalyc.org:331443240062024-08-23T15:30:58Z
dc.title.none.fl_str_mv Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream
title Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream
spellingShingle Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream
Irma Aranda-Gonzalez
Agrociencias
ice cream
sweetener
Stevia rebaudiana
proximate analysis
sensory evaluation
title_short Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream
title_full Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream
title_fullStr Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream
title_full_unstemmed Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream
title_sort Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream
dc.creator.none.fl_str_mv Irma Aranda-Gonzalez
Maribel Perera-Pacheco
Enrique Barbosa-Martín
David Betancur-Ancona
author Irma Aranda-Gonzalez
author_facet Irma Aranda-Gonzalez
Maribel Perera-Pacheco
Enrique Barbosa-Martín
David Betancur-Ancona
author_role author
author2 Maribel Perera-Pacheco
Enrique Barbosa-Martín
David Betancur-Ancona
author2_role author
author
author
dc.subject.none.fl_str_mv Agrociencias
ice cream
sweetener
Stevia rebaudiana
proximate analysis
sensory evaluation
topic Agrociencias
ice cream
sweetener
Stevia rebaudiana
proximate analysis
sensory evaluation
description Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and Criolla, on the physicochemical and sensory properties of strawberry ice cream. Using a 2x2 factorial experimental design, a total of 4 formulations were prepared with two levels of concentration of the aqueous extract of Stevia rebaudiana (5 or 8%) and the variety of S. rebaudiana (Morita II or Criolla). Proximate composition, physicochemical properties and sensory evaluation were determined in processed products. The proximate analysis of strawberry ice cream varied significantly (P<0.05) depending of variety and level used on the formulation. The viscosities of all ice cream mixes were decreasing as the shear rate was increased, indicating a pseudoplastic behavior. The sensory analysis showed differences (P<0.05) among the formulations tested, however the score of all products were above the indifference point, suggesting that all of these formulations may have a commercial potential.
publishDate 2016
dc.date.none.fl_str_mv 2016
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 0103-8478
https://www.redalyc.org/articulo.oa?id=33144324006
identifier_str_mv 0103-8478
url https://www.redalyc.org/articulo.oa?id=33144324006
dc.language.none.fl_str_mv en
language_invalid_str_mv en
dc.relation.none.fl_str_mv http://www.redalyc.org/revista.oa?id=331
dc.rights.none.fl_str_mv Ciência Rural
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Ciência Rural
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural (Brasil) Num.4 Vol.46
reponame:Redalyc-UADY
instname:Universidad Autónoma de Yucatán
instacron:UADY
instname_str Universidad Autónoma de Yucatán
instacron_str UADY
institution UADY
reponame_str Redalyc-UADY
collection Redalyc-UADY
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,228081

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