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Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream Ciência Rural
Aranda-Gonzalez,Irma; Perera-Pacheco,Maribel; Barbosa-Martín,Enrique; Betancur-Ancona,David.
ABSTRACT: 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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Stevia rebaudiana; Ice cream; Sweetener; Proximate analysis; Sensory evaluation.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000400604
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