Original scientific paper
https://doi.org/10.15567/mljekarstvo.2020.0206
The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage
Erhan Sulejmani
orcid.org/0000-0001-5940-3566
; Department of Food Technology, University of Tetova, 1200 Tetovo, North Macedonia
Mersel Demiri
; Department of Food Technology, University of Tetova, 1200 Tetovo, North Macedonia
Abstract
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.
Keywords
texture; melting rate; colour; sensory analysis; fat destabilization; rheology properties
Hrčak ID:
235973
URI
Publication date:
26.3.2020.
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