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

Yıl 2025, Cilt: 50 Sayı: 1, 74 - 86

Emine Olum , Hilal Ata Arhan Uzun Elvan Sönmez

https://doi.org/10.15237/gida.GD24035

Öz

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.

Anahtar Kelimeler

chia seed, industrial stabilizer, overrun, melting resistence

Proje Numarası

1139B412202606

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

Öz

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.

Anahtar Kelimeler

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

Etik Beyan

Etik izne gerek yoktur.

Destekleyen Kurum

Tübitak, Maysa Gıda

Proje Numarası

1139B412202606

Teşekkür

Tübitak ve Maysa gıda'ya desteklerinden dolayı teşekkür ederiz.

Kaynakça

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