The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage

U okviru ovog istraživanja proizvedene su četiri različite vrste sladoleda upotrebom stevije (S), mlijeka u prahu (PP), emulgatora (PS) i punomansog (UHT) mlijeka. Svim uzrocima su određivani fizikalna, kemijska i senzorska svojstva. pH vrijednosti sladoleda kretale su se između 5,82 i 6,62, a čvrstoća od 3,40 do 598,61 N. Najviši stupanj prihvata zraka u sladolednu smjesu (29,27%) pokazao je sladoled oznake PP tijekom prvog tjedna skladištenja. Zamjena saharoze prahom stevije uzrokovao je značajan porast čvrstoće sladoleda.Four types of ice creams were manufactured using stevia (S), milk powder (PP), emulsifier (PS) and UHT whole milk (C), and were investigated for physical, chemical and sensory characteristics. The pH values of ice cream samples ranged from 5.82 to 6.62. The hardness values from textural analyses was around 3.40 and 598.61 N. The highest overrun ratio (29.27 %) was found in PP ice cream during the first week of storage. The substitution of sucrose by stevia powder led to a significant elevation of the hardness of ice cream

The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage

Four types of ice creams were manufactured using stevia (S), milk powder (PP), emulsifier (PS) and UHT whole milk (C), and were investigated for physical, chemical and sensory characteristics. The pH values of ice cream samples ranged from 5.82 to 6.62. The hardness values from textural analyses was around 3.40 and 598.61 N. The highest overrun ratio (29.27 %) was found in PP ice cream during the first week of storage. The substitution of sucrose by stevia powder led to a significant elevation of the hardness of ice cream.</jats:p