STEVIA REBAUDIANA EKSTRAKTI İLE TATLANDIRILMIŞ VEGAN DONDURMANIN FİZİKSEL VE DUYUSAL KALİTE ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ

Abstract

Dondurma besin değeri yüksek bir sütlü tatlı olmasına rağmen veganlar, süt alerjisi olan bireyler ve içerdiği yüksek rafine şeker sebebiyle diyabetik hastalar tarafından tüketilemeyen bir gıdadır. Bu araştırmada, Stevia rebaudiana ve bitki sütü alternatifi olarak yulaf kullanılarak şekersiz ve şekeri azaltılmış vegan dondurmalar geliştirmek hedeflenmiştir. Vegan ve şekersiz dondurmalar, chia tohumu, stabilizatör, stevia ve yulaf sütü kullanılarak kabul edilebilir duyusal ve tekstürel özellikler elde etmek amacıyla formüle edilmiştir. Analizler, sakkarozun °Brix değerini arttırırken erime direncini azalttığını ortaya koymuştur. Stabilizatörlerin hacim artışı ve viskozite üzerinde olumlu etkilerinin olduğu belirlenmiştir. Ancak stevianın tatlandırıcı olarak kullanımının tatlılık ve diğer duyusal özellikleri olumsuz etkilediği belirlenmiştir. Chia tohumu ve stevia kombinasyonunun erime oranı ve hacim artışı üzerinde iyileştirici etkiler sağladığı görülmüştür. Sonuçlar, chia ve stevianın duyusal kalite üzerinde olumsuz sonuçlar duyurmasına rağmen fiziksel kaliteyi iyileştirdiğini göstermiştir.

Keywords

• Chia tohumu
• endüstriyel stabilizatör
• hacim artış oranı
• erime direnci
• duyusal analiz

EVALUATION OF THE PHYSICAL AND SENSORY QUALITY CHARACTERISTICS OF VEGAN ICE CREAM SWEETENED WITH STEVIA REBAUDIANA

Abstract

Ice cream is a nutrient-dense dairy dessert, but it is not suitable for vegans, individuals with milk allergies, or diabetic patients due to its high refined sugar content. This study aims to develop sugar-free and reduced-sugar vegan ice creams using Stevia rebaudiana and oat milk as a plant-based alternative to dairy. Vegan and sugar-free ice creams were formulated using chia seeds, stabilizers, stevia, and oat milk to achieve desirable sensory and textural properties. The analysis revealed that sucrose increased the °Brix value while reducing the melting resistance. Stabilizers had a positive effect on overrun and viscosity. However, the use of stevia as a sweetener decreased the sweetness and other sensory attributes. The combination of chia seeds and stevia ensured improvements in melting rate and overrun. The results indicated that, although chia and stevia had negative effects on sensory quality, they improved the physical quality.

Keywords

• chia seed
• industrial stabilizer
• overrun
• melting resistence

References

1. Anwar, S., Baig, M. A., Syed, Q. A., Shukat, R., Arshad, M., Asghar, H. A., Arshad, M. K. (2022). Dairy ingredients replaced with vegan alternatives: valorisation of ice cream. International Journal of Food Science & Technology, 57(9), 5820-5826, doi: 10.1111/ijfs.15895
2. Arseneva, T. P., Evstigneeva, T. N., Iakovchenko, N. V., Lugova, M. V., Kurganova, E. V. (2019). The effects of the addition of starter cultures and stevioside on technological low-fat fermented sherbet ice-cream without sugar. Acta Scientiarum Polonorum Technologia Alimentaria, 18(4), 361-371, doi:10.17306/J.AFS.2019.0724
3. Atallah, A., Morsy, O. M., Abbas, W., Khater, E. S. G. (2022). Microstructural, physicochemical, microbiological, and organoleptic characteristics of sugar-and fat-free ice cream from buffalo milk. Foods, 11(3), 490.
4. Beegum, P. S., Nair, J. P., Manikantan, M. R., Pandiselvam, R., Shill, S., Neenu, S., Hebbar, K. B. (2022). Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream. Journal of Food Science and Technology, 59(9), 2605-2616, doi: 10.1007/s13197-021-05279-y
5. Bobiş, O., Dezmirean, D. S., Moise, A. R. (2018). Honey and diabetes: the importance of natural simple sugars in the diet for preventing and treating different types of diabetes. Oxidative Medicine and Cellular Longevity, doi:10.1155/ 2018/4757893
6. Bullock, K., Lahne, J., Pope, L. (2020). Investigating the role of health halos and reactance in ice cream choice. Food Quality and Preference, 80, doi:10.1016/j.foodqual.2019.103826
7. Boukid, F., Gagaoua, M. (2022). Vegan egg: A future-proof food ingredient. Foods, 11(2), 161, doi:10.3390/foods11020161
8. Cocco, F., Cagetti, M. G., Livesu, R., Camoni, N., Pinna, R., Lingström, P., Campus, G. (2019). Effect of a daily dose of snacks containing maltitol or Stevia rebaudiana as sweeteners in high caries risk schoolchildren. A double-blind RCT study. Oral Health Preventive Dentistry, 17(6), 515-22.

9. Craig, W., Brothers, C. (2022). Nutritional Content of Non-Dairy Frozen Desserts. Nutrients, 14, 4150, doi:10.3390/nu14194150
10. de Medeiros, A., Filho, E., Bolini, H. (2019). Impact of natural and artificial sweeteners compounds in the sensory profile and preference drivers applied to traditional, lactose‐free, and vegan frozen desserts of chocolate flavor. Journal of Food Science, 84(10), 2973-2982, doi:10.1111/1750-3841.14806
11. Edwards, C. H., Rossi, M., Corpe, C. P., Butterworth, P. J., Ellis, P. R. (2016). The role of sugars and sweeteners in food, diet and health: Alternatives for the future. Trends in Food Science & Technology, 56, 158-166, doi:10.1016/j.tifs.2016.07.008
12. Erem, E., Akdeniz, E., Cayır, M. (2023). Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters. Journal of Food Science and Technology, doi: 10.1007/s13197-023-05885-y
13. Expert Market Research (2023). “Global vegan food market”. Vegan Food Market Size, Industry Share, Growth 2024-2032. Accessed: 05.12.2023
14. Fitch, C., Keim, K. S. (2012). Position of the Academy of Nutrition and Dietetics: Use of nutritive and nonnutritive sweeteners. Journal of the Academy of Nutrition and Dietetics, 112(5), 739-758, doi: 10.1016/j.jand.2012.03.009
15. Gençdağ, E., Görgüç, A., Aylan, F., Arı, G., Bilgin, Ö., Yılmaz, F. M. (2021). Techno‐functional effect of stevia extract substitution on dry fig–fortified ice cream. Journal of Food Processing and Preservation, 45(6), e15578, doi: 10.1111/jfpp.15578
16. Goldstein, B., Hauschild, M., Fernández, J., Birkved, M. (2016). Testing the environmental performance of urban agriculture as a food supply in northern climates. Journal of Cleaner Production, 135, doi: https://doi.org/10.1016/j.jclepro.2016.07.004.
17. Güler‐Akin, M. B., Avkan, F., Akin, M. S. (2021). A novel functional reduced-fat ice cream produced with pea protein isolate instead of milk powder. Journal of Food Processing and Preservation, 45(11), e15901, doi: https://doi.org/10.1111/jfpp.15901
18. Hidas, K. I., Nyulas-Zeke, I. C., Szepessy, A., Romvári, V., Gerhart, K., Surányi, J., ... Darnay, L. (2023). Physical properties of hemp drink-based ice cream with different plant proteins guar gum and microbial transglutaminase. LWT, 182, 114865, doi: 10.1016/j.lwt.2023.114865
19. Hooper, L., WHO Steering Group, & Guideline Development Group. (2023). Use of non-sugar sweeteners. WHO guideline.
20. Judge, M., Wilson, M. S. (2015). Vegetarian Utopias Visions of dietary patterns in future societies and support for social change. Futures, doi:10.1016/j.futures.2015.07.005
21. Kale, P., Mishra, A., Annapure, U. S. (2022). Development of vegan meat flavour: A review on sources and techniques. Future Foods, 5, doi: 10.1016/j.fufo.2022.100149
22. Khan, S., Rustagi, S., Choudhary, S., Pandey, A., Khan, M. K., Kumari, A., Singh, A. (2018). Sucralose and maltodextrin-An alternative to low-fat sugar-free ice-cream. Bioscience Biotechnology Research Communications, 11(1), 136-143.
23. Kot, A., Kamińska-Dwórznicka, A., Galus, S., & Jakubczyk, E. (2021). Effects of different ingredients and stabilisers on properties of mixes based on almond drink for vegan ice cream production. Sustainability, 13(21), 12113, doi: 10.3390/su132112113
24. Leahu, A., Ropciuc, S., Ghinea, C. (2022). Plant-based milks: Alternatives to the manufacture and characterization of ice cream. Applied Sciences, 12(3), 1754, doi: https://doi.org/10.3390/app12031754
25. Long, M., Wei, Y., Tao, S., Wu, Y., Wang, J., Zhou, D., Zhan, G. (2023). Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference. Food Science and Technology International, doi: 10.1177/10820132221150534
26. Lumbantobing, E., Tanardi, S., Putra, A. B. N. (2020). Development of vegan ice cream from jackfruit (Artocarpus heterophyllus) seed-based milk. In Proceedings of the 16th ASEAN Food Conference (16th AFC 2019)-Outlook and opportunities of food technology and culinary for the tourism industry (pp. 66-71). Bali: SciTePress
27. Mendonça, G., Oliveira, E., Rios, A. O., Pagno, C. H., Cavallini, D. C. (2022). Vegan ice cream made from soy extract, soy kefir and jaboticaba peel: Antioxidant capacity and sensory profile. Foods, 11(19), 3148, doi: 10.3390/foods11193148
28. Muñoz-Labrador, A., Hernandez-Hernandez, O., Moreno, F. (2023). A review of the state of sweeteners science: the natural versus artificial non-caloric sweeteners debate. Stevia rebaudiana and Siraitia grosvenorii into the spotlight. Critical Reviews in Biotechnology, 1-23, doi: 10.1080/07388551.2023.2254929
29. Narala, V. R., Orlovs, I., Jugbarde, M. A., Masin, M. (2022). Inulin as a fat replacer in pea protein vegan ice cream and its influence on textural properties and sensory attributes, Applied Food Research, 2(1), doi: 10.1016/j.afres.2022.100066
30. Pintor, A., Escalona-Buendía, H. B., Totosaus, A. J. I. F. R. J. (2017). Effect of inulin on melting and textural properties of low-fat and sugar-reduced ice cream: optimization via a response surface methodology. International Food Research Journal, 24(4), 1728.
31. Puangwerakul, Y., Soithongsuk, S. (2022). Innovation for plant-based foods: Allergen-free vegan meat and egg products from rice processing by-products. Journal of Current Science and Technology, 12(2), 358-371.
32. Saari, U. A., Herstatt, C., Tiwari, R., Dedehayir, O., Mäkinen, S. J. (2021). The vegan trend and the microfoundations of institutional change: A commentary on food producers’ sustainable innovation journeys in Europe. Trends ın Food Science & Technology, 107, doi: 10.1016/j.tifs.2020.10.003
33. Shaw, J. E., Sicree, R. A., Zimmet, P. Z. (2010). Global estimates of the prevalence of diabetes for 2010 and 2030. Diabetes Research and Clinical Practice, 87(1), 4-14, doi: 10.1016/ j.diabres.2009.10.007
34. Shim, Y. Y., He, Y., Kim, J. H., Cho, J. Y., Meda, V., Hong, W. S., ... Reaney, M. J. (2021). Aquafaba from Korean soybean I: A functional vegan food additive. Foods, 10(10), 2433, doi: 10.3390/foods10102433
35. Swarup, V. K., Poonia, A. (2022). Development of technology for the manufacture of functional black rice (Oryza sativa L.) ice cream. Indian Journal of Dairy Science, 75(1).
36. Ulhas, R. S., Ravindran, R., Malaviya, A., Priyadarshini, A., Tiwari, B. K.,Rajauria, G. (2023). A review of alternative proteins for vegan diets: sources, physico-chemical properties, nutritional equivalency, and consumer acceptance. Food Research International, doi: 10.1016/j.foodres.2023.113479
37. Väkeväinen, K., Ludena-Urquizo, F., Korkala, E., Lapveteläinen, A., Peräniemi, S., von Wright, A., Plumed-Ferrer, C. (2020). Potential of quinoa in the development of fermented spoonable vegan products. LWT, 120, doi: 10.1016/j.lwt.2019.108912
38. Vandana, K., Reddy, V. C., Sudhir, K. M., Kumar, K., Raju, S. H., Babu, J. N. (2017). Effectiveness of stevia as a mouthrinse among 12–15-year-old schoolchildren in Nellore district, Andhra Pradesh-A randomized controlled trial. Journal of Indian Society of Periodontology, 21(1), 37, doi: 10.4103/jisp.jisp_54_17
39. Velotto, S., Parafati, L., Ariano, A., Palmeri, R., Pesce, F., Planeta, D., ... Todaro, A. (2021). Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream. International Journal of Gastronomy and Food Science, 26, doi: 10.1016/j.ijgfs.2021.100441
40. World Health Organization. (2015). Guideline: sugars intake for adults and children. World Health Organization.
41. Yavaş Sarıoğlu, A. (2015). Düşük kalorili dondurma üretiminde doğal tatlandırıcı olarak stevya ekstraktı kullanımının ürünün kalite kriterleri üzerine etkisi (Master's thesis, Ege üniversitesi, Fen Bilimleri Enstitüsü).