Sucralose and maltodextrin-An altrernative to low fat sugar free ice-creamd

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dc.contributor.authorKhan, Sheeba
dc.contributor.authorRustagi, Shivani
dc.contributor.authorChoudhary, Saumya
dc.contributor.authorPandey, Anamika
dc.contributor.authorKhan, Mohd. Kamran
dc.contributor.authorKumari, Anu
dc.contributor.authorSingh, Avinash
dc.date.accessioned2020-03-26T19:55:47Z
dc.date.available2020-03-26T19:55:47Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn recent past; change in lifestyle has paved the way for many diseases like obesity and diabetes with huge demand for reduced calories low fat sugar free products. Therefore, to meet the demand of the current market a low-fat sugar free ice-cream was prepared. The per kg final formulation provided by response surface methodology (RSM) to prepare desirable low-fat sugar free ice cream is 751ml skim milk, 31gm cream, 65gm SMP, 18.2ml sorbitol, 30gm maltodextrin, 70gm polydextrose, 12.5gm WPC-70, 0.009gm sucralose and 5gm emulsifier. RSM was used to investigate the influence of predictor variables (sorbitol and sucralose) on ice-cream color and appearance, body and texture, flavor and taste and melting resistance. 1-3% level of sorbitol and 0.005-0.015% sucralose was varied. Finally, 2.33% sorbitol and 0.009% sucralose were obtained as optimum levels. Available literature indicated levels of Maltodextrin as fat replacer was found effective at 3% and polydextrose at 7% in providing bulk to the ice-cream without affecting the sensory attributes and Physico-chemical parameters. Low calorie sweeteners sorbitol and sucralose on comparison to sucrose were effective in imparting sweetness without adding calorie to the prepared ice-cream. Prepared ice-cream was effective in mimicking mouth feel of full fat ice-cream. The Optimized ice-cream was analyzed for various parameters including Total solids, fat, protein, moisture, titrable acidity, ash, carbohydrate and overrun as 30.44, 2.40, 4.69, 69.56, 0.135, 1.34, 22.01 and 61.6g/100 g respectively. The total plate count (TPC) of freshly prepared ice cream was 1.5x103, yeast & tmould was absent and coliform count was found nil. The calorific value of ice-cream was reduced from 200 kcal to 116.74 kcal/100 gramen_US
dc.description.sponsorshipUGCUniversity Grants Commission, Indiaen_US
dc.description.sponsorshipMs. Sheeba Khan acknowledges the financial assistance of UGC Post-Graduate Merit Scholarship for University Rank Holders for PG Programs in academic session 2014-16. The authors duly acknowledge Student training dairy, SHUATS, Sukhjit Agro Industries, Dupont-Danisco, Gulshan Polyols and J. K. Sucralose for providing ingredients in the preparation of low-fat sugar free ice-cream.en_US
dc.identifier.doi10.21786/bbrc/11.1/19en_US
dc.identifier.endpage143en_US
dc.identifier.issn0974-6455en_US
dc.identifier.issue1en_US
dc.identifier.pmid#YOKen_US
dc.identifier.startpage136en_US
dc.identifier.urihttps://dx.doi.org/10.21786/bbrc/11.1/19
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36965
dc.identifier.volume11en_US
dc.identifier.wosWOS:000431062700018en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherSOC SCIENCE & NATUREen_US
dc.relation.ispartofBIOSCIENCE BIOTECHNOLOGY RESEARCH COMMUNICATIONSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectICE CREAMen_US
dc.subjectLOW FATen_US
dc.subjectRSMen_US
dc.subjectSORBITOLen_US
dc.subjectSUCRALOSEen_US
dc.titleSucralose and maltodextrin-An altrernative to low fat sugar free ice-creamden_US
dc.typeArticleen_US

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