Techno-functional effect of stevia extract substitution on dry fig–fortified ice cream

Journal of Food Processing and Preservation

Volumn 45, Issue 6, 2021, Pages

  Gençdağ, Esra ^a   Görgüç, Ahmet ^a   Aylan, Funda ^a   Arı, Gülşah ^a   Bilgin, Özlem ^a   Yılmaz, Fatih Mehmet ^a  

^a ADNAN MENDERES UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; CHROMATOGRAPHIC ANALYSIS; DAIRIES; ICE CONTROL; METAL MELTING; SUGAR (SUCROSE); SUGAR INDUSTRY; SUGAR SUBSTITUTES; VISCOSITY; VOLATILE ORGANIC COMPOUNDS;

ANTIOXIDANT CAPACITY; BIOACTIVE PROPERTIES; ICE-CREAM PRODUCTIONS; ISCHEMIC HEART DISEASE; MICROWAVE-ASSISTED METHODS; MICROWAVE-ASSISTED TECHNIQUE; TECHNOLOGICAL PROPERTIES; TOTAL PHENOLIC CONTENT;

ICE;

EID: 85105463223     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.15578     Document Type: Article

References (30)

1. Abou-Arab, E. A., Abou-Arab, A., & Abu-Salem, F. (2009). Physico-chemical assessment of natural sweeteners steviosides produced from Stevia rebudiana Bertoni plant. Journal of Food and Dairy Sciences, 34(12), 11037–11057. https://doi.org/10.21608/jfds.2009.115819
2. Ahmad, J., Khan, I., Blundell, R., Azzopardi, J., & Mahomoodally, M. F. (2020). Stevia rebaudiana Bertoni.: An updated review of its health benefits, industrial applications and safety. Trends in Food Science and Technology, 100(March), 177–189. https://doi.org/10.1016/j.tifs.2020.04.030
3. Alizadeh, M., Azizi-Lalabadi, M., & Kheirouri, S. (2014). Impact of using stevia on physicochemical, sensory, rheology and glycemic index of soft ice cream. Food and Nutrition Sciences, 5(4), 390–396. https://doi.org/10.4236/fns.2014.54047
4. Aranda-Gonzalez, I., Perera-Pacheco, M., Barbosa-Martín, E., & Betancur-Ancona, D. (2016). Replacing sugar with S. Rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream. Ciencia Rural, 46(4), 604–609. https://doi.org/10.1590/0103-8478cr20150505
5. Arslaner, A., Salik, M. A., Özdemir, S., & Akköse, A. (2019). Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties. Czech Journal of Food Sciences, 2019(2017), 446–455.
6. Arvaniti, O. S., Samaras, Y., Gatidou, G., Thomaidis, N. S., & Stasinakis, A. S. (2019). Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects. Food Research International, 119(July 2018), 244–267. https://doi.org/10.1016/j.foodres.2019.01.055
7. Chung, S. J., Heymann, H., & Grün, I. U. (2003). Temporal release of flavor compounds from low-fat and high-fat ice cream during eating. Journal of Food Science, 68(6), 2150–2156. https://doi.org/10.1111/j.1365-2621.2003.tb07035.x
8. Ciulu, M., Quirantes-Piné, R., Spano, N., Sanna, G., Borrás-Linares, I., & Segura-Carretero, A. (2017). Evaluation of new extraction approaches to obtain phenolic compound-rich extracts from Stevia rebaudiana Bertoni leaves. Industrial Crops and Products, 108(June), 106–112. https://doi.org/10.1016/j.indcrop.2017.06.024
9. Emam-Djome, Z., Mousavi, M. E., Ghorbani, A. V., & Madadlou, A. (2008). Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams. International Journal of Dairy Technology, 61(2), 183–191. https://doi.org/10.1111/j.1471-0307.2008.00388.x
10. Eroğlu, A., Toker, O. S., & Doğan, A. (2016). Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening. International Journal of Dairy Technology, 69(2), 243–253. https://doi.org/10.1111/1471-0307.12250
11. Gabbi, D. K., Bajwa, U., & Goraya, R. K. (2018). Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale). International Journal of Dairy Technology, 71(1), 190–197. https://doi.org/10.1111/1471-0307.12430
12. Gan, H. H., Yan, B., Linforth, R. S. T., & Fisk, I. D. (2016). Development and validation of an APCI-MS/GC – MS approach for the classification and prediction of Cheddar cheese maturity. Food Chemistry, 190, 442–447. https://doi.org/10.1016/j.foodchem.2015.05.096
13. Gasmalla, M. A. A., Yang, R., Amadou, I., & Hua, X. (2014). Nutritional composition of Stevia rebaudiana bertoni leaf: Effect of drying method. Tropical Journal of Pharmaceutical Research, 13(1), 61–65. https://doi.org/10.4314/tjpr.v13i1.9
14. Görgüç, A., Gençdağ, E., & Yılmaz, F. M. (2019). Optimization of microwave assisted enzymatic extraction of steviol glycosides and phenolic compounds from Stevia leaf. Acta Periodica Technologica, 50, 69–76. https://doi.org/10.2298/APT1950069G
15. Karaaslan, M., Yilmaz, F. M., Cesur, Ö., Vardin, H., Ikinci, A., & Dalgiç, A. C. (2014). Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions. International Journal of Food Science and Technology, 49(2), 595–605. https://doi.org/10.1111/ijfs.12342
16. Karaman, S., Toker, Ö. S., Yüksel, F., Çam, M., Kayacıer, A., & Doğan, M. (2014). Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration. Journal of Dairy Science, 97(1), 97–110. https://doi.org/10.3168/jds.2013-7111
17. Nascimento, E. D. A., Melo, E. D. A., & Lima, V. L. A. G. D. (2018). Ice cream with functional potential added grape agro-industrial waste. Journal of Culinary Science and Technology, 16(2), 128–148. https://doi.org/10.1080/15428052.2017.1363107
18. Ozdemir, C., Arslaner, A., Ozdemir, S., & Allahyari, M. (2015). The production of ice cream using stevia as a sweetener. Journal of Food Science and Technology, 52(11), 7545–7548. https://doi.org/10.1007/s13197-015-1784-5
19. Ozdemir, C., Dagdemir, E., Ozdemir, S., & Sagdic, O. (2007). Sucrose on ice cream quality. Journal of Food Quality, 31(2008), 415–428.
20. Periche, A., Castelló, M. L., Heredia, A., & Escriche, I. (2016). Effect of different drying methods on the phenolic, flavonoid and volatile compounds of Stevia rebaudiana leaves. Flavour and Fragrance Journal, 31(2), 173–177. https://doi.org/10.1002/ffj.3298
21. Pon, S. Y., Lee, W. J., & Chong, G. H. (2015). Textural and rheological properties of stevia ice cream. International Food Research Journal, 22(4), 1544–1549.
22. Robins, A., Radha, K., Sathian, C. T., Geetha, R., & Beena, A. K. (2019). Development of low calorie goat milk ice cream by using stevia leaf powder. The pharma Journal, 8(1), 296–299.
23. Sacchi, R., Caporaso, N., Squadrilli, G. A., Paduano, A., Ambrosino, M. L., Cavella, S., & Genovese, A. (2019). Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil. International Journal of Gastronomy and Food Science, 18(June), 100173. https://doi.org/10.1016/j.ijgfs.2019.100173
24. Seerangurayar, T., Al-Ismaili, A. M., Janitha Jeewantha, L. H., & Al-Habsi, N. A. (2019). Effect of solar drying methods on color kinetics and texture of dates. Food and Bioproducts Processing, 116, 227–239. https://doi.org/10.1016/j.fbp.2019.03.012
25. Singo, T. M., & Beswa, D. (2019). Effect of roselle extracts on the selected quality characteristics of ice cream. International Journal of Food Properties, 22(1), 42–53. https://doi.org/10.1080/10942912.2019.1567535
26. Sofjan, R. P., & Hartel, R. W. (2004). Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal, 14(3), 255–262. https://doi.org/10.1016/j.idairyj.2003.08.005
27. Treciokiene, E., & Sostakiene, I. (2020). Effects of fructose and stevia on the rheological, technological and sensory characteristics of ice cream. Food Science and Applied Biotechnology, 3(1), 30. https://doi.org/10.30721/fsab2020.v3.i1.90
28. Welty, W. M., Marshall, R. T., Grün, I. U., & Ellersieck, M. R. (2001). Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream. Journal of Dairy Science, 84(1), 21–30. https://doi.org/10.3168/jds.S0022-0302(01)74447-5
29. Yazdi, A. P., Barzegar, M., Ahmadi Gavlighi, H., Sahari, M. A., & Mohammadian, A. H. (2020). Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract. International Journal of Dairy Technology, 73(3), 570–577. https://doi.org/10.1111/1471-0307.12698
30. Yılmaz, F. M., Görgüç, A., Uygun, Ö., & Bircan, C. (2021). Steviol glycosides and polyphenols extraction from Stevia rebaudiana Bertoni leaves using maceration, microwave-, and ultrasound-assisted techniques. Separation Science and Technology, 56(5), 936–948. https://doi.org/10.1080/01496395.2020.1743311