Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream

Aranda-González, Irma; Perera-Pacheco, Maribel; Barbosa-Martín, Enrique; Betancur‐Ancona, David

doi:10.1590/0103-8478cr20150505

Cited by 7 publications

(4 citation statements)

References 12 publications

(16 reference statements)

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“…Viscosity of ice cream can be affected by several factors, for example, composition; type and property of ingredients; processing and handling of mixture; total solid content; and temperature (Aranda-Gonzalez et al, 2016). In parallel with our results, Treciokiene and Sostakiene (2020) reported that the replacement of sugar with stevia or cherry puree affected the hardness of ice cream.…”

Section: Ta B L E 1 Effect Of Different Formulation On Physicochemical Properties Of Ice Creamsupporting

confidence: 88%

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

Gençdağ

Görgüç

Aylan

et al. 2021

J. Food Process. Preserv.

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Added sugar-free functional ice cream was formulated and produced with dry fig (Ficus carica cv. Sarılop) and stevia leaf (Stevia rebaudiana Bertoni) extract. In this context, four different ice-cream formulations including 1%, 4%, 7%, and 10% (wt:wt) stevia extracts prepared by microwave-assisted method and a sucrose-added control sample were studied. Viscosity values of sucrose-free samples declined with 1% and 4% stevia substitutions, whereas increased with 7% and 10% stevia concentrations compared with the control sample. The 7% stevia-substituted ice cream and sugaradded sample revealed similar viscosities and sensory properties while stevia substitution led to higher complete melting rate (64%), total phenolic content (TPC) (162%), and antioxidant capacities (11% and 31%). Sugar replacement and stevia concentrations significantly affected the pH value, overrun, first dripping time, and color values. Aroma compounds of stevia-added ice creams differed from the control sample and decanal derivatives (octadecanal, 9-octadecenoic acid, and cyclononasiloxane) were of major volatile compounds in added sugar-free samples. Practical applicationsSucrose is the most frequent ingredient used in ice-cream production. However, it has many disadvantages due to high glycemic index, which is correlated with metabolic syndrome, diabetes mellitus, obesity, hypertension, ischemic heart diseases, and dental caries. In this study, dry fig-fortified ice creams were produced with added sugar-free formulations, rather, four different concentrations of stevia leaf extracts were substituted. The extract preparations were also within the scope of the study, and microwave-assisted technique was used for this purpose. The stevia extract substitutions were highly effective on technological properties of ice creams in terms of overrun, first dripping time, melting rate, pH and viscosity. In addition, bioactive properties, that is, phenolic contents and antioxidant capacities of samples were determined. GC/MS volatile compounds were also analyzed. This study provides new insights for researchers and R&D departments of dairy industry who seek functional products with reduced sugar content.

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Section: Ta B L E 1 Effect Of Different Formulation On Physicochemical Properties Of Ice Creamsupporting

confidence: 88%

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

Gençdağ

Görgüç

Aylan

et al. 2021

J. Food Process. Preserv.

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“…S. rebaudiana is a naturally occurring calorie free sweetener that is also reported to have various medicinal benefits including antidiabetic, antihypotensive, antioxidant, anti-hyperglycemic, antibiotic and anticancerous agent without causing any detrimental side effects. [2][3][4][5][6] In terms of phytochemistry, S. rebaudiana are abundant sources of diterpenoids and diterpe-noid glycosides, [7][8][9][10] especially, stevioside, an entkaurene diterpenoid glycosides, which indicate a range of bioactivities including anti-inflammation, anti-cancer and immunomodulatory. [5,[11][12][13][14][15] In addition, it's essential to mention that these components are at least 200 times sweeter than sucrose, which is appropriate given its function as a natural sweetener.…”

Section: Introductionmentioning

confidence: 99%

“…And it is commercially grown in many parts of Central America, Brazil, Uruguay, Paraguay, Israel, Thailand and China but its cultivation has now become popular in various regions of the world. S. rebaudiana is a naturally occurring calorie free sweetener that is also reported to have various medicinal benefits including antidiabetic, antihypotensive, antioxidant, anti‐hyperglycemic, antibiotic and anticancerous agent without causing any detrimental side effects [2–6] . In terms of phytochemistry, S. rebaudiana are abundant sources of diterpenoids and diterpenoid glycosides, [7–10] especially, stevioside, an ent‐kaurene diterpenoid glycosides, which indicate a range of bioactivities including anti‐inflammation, anti‐cancer and immunomodulatory [5,11–15] .…”

Section: Introductionmentioning

confidence: 99%

Highly Oxygenated Labdane Diterpenoids from Stevia rebaudiana and Their Anti‐Atherosclerosis Activities

Cheng

Fang

Zhou

et al. 2022

Chemistry & Biodiversity

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Five unknown labdane diterpenoids Stevelins A -E (1 -5), three known labdane diterpenoids (6 -8) and three labdane norditerpenoids (9 -11) were isolated from the Stevia rebaudiana. The structures were determined primarily via NMR spectroscopic data and HR-ESI-MS experiments. X-ray crystallography using CuK α radiation was used to determine the absolute configurations of 1, and the absolute configurations of 2-5 were deduced by electronic circular dichroism (ECD) calculations. The potential anti-atherosclerosis activities of all compounds were evaluated by measuring their inhibitory effects on the macrophage foam cell formation. As a result, most isolated compounds could significantly inhibit oxidized low-density lipoprotein (ox-LDL)-induced macrophage foam cell formation, which suggests that these compounds may be promising candidates in the treatment for atherosclerosis.

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“…A sacarose compõe entre 9 a 28%, os gelados comestíveis (FERRAZ, 2013;GOFF, 2018a;HARTEL, 2013a) GONZALEZ et al, 2016;OZDEMIR et al, 2015).…”

Section: Tendências E Inovações Na Produção De Sobremesas Congeladasunclassified

Desenvolvimento de sobremesas congeladas de ceratonia siliqua com diferentes bebidas vegetais, utilizando edulcorantes de alta intensidade e a percepção do consumidor por meio da análise sensorial

Mariana de Lima Bragion

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Dedico esta tese à minha família:Ao meu papai que ensinou as primeiras letras, o meu professor; à minha mamãe pela dedicação incondicional a me ajudar em tudo e por me inspirar, ser meu exemplo de coragem e determinação; ao meu irmão por acreditar em mim; Ao Ronaldo por me apoiar sempre e valorizar tudo quanto sou no mínimo que faço! AGRADECIMENTOS Agradeço primeiramente a Deus pelo dom da vida. Por todos estes anos me conceder saúde física e mental para o desenvolvimento intelectual por meio de disciplinas cursadas e da tese desenvolvida. Agradeço imensamente a minha amável mamãe e meu papai pelo apoio emocional, pelo incentivo a ir em busca de conquistar meus objetivos, pelos recursos financeiros, pelas dicas de sucesso, sou eternamente grata por tudo o que fizeram e fazem por mim. Agradeço a minha orientadora por estes anos de trabalho juntas, o qual contribuiu para o meu avanço profissional e por ser tão humana e amável. Agradeço aos meus amigos que contribuíram com o tempo para que esta pesquisa fosse possível. Aos amigos da pós-graduação que contribuíram com palavras de ânimo e por toda ajuda no laboratório.Agradeço a querida Alessandra que sempre esteve disposta a ajudar em tudo ali no laboratório. Agradeço as empresa SweetMix pela doação de matéria-prima para o desenvolvimento da pesquisa. Agradeço a UNICAMP por toda oportunidade concedida a mim. Muito Obrigada. O presente trabalho foi realizado com o apoio da coordenação de Aperfeiçoamento dePessoal do Nível Superior -Brasil (CAPES) -Código de Financiamento 001.RESUMO O desenvolvimento de produtos que atendam os novos desejos e necessidades dos consumidores tem sido estratégico para o mundo industrial. Entre os novos desejos e necessidades dos consumidores, estão os alimentos isentos de lactose, isentos ou com baixa quantidade de sacarose, sem utilização de cacau e com características sensoriais determinantes de aceitabilidade. Neste sentido, o objetivo deste trabalho foi desenvolver três tipos de sobremesas congeladas à base de bebida vegetal, feitas com bebida de castanha de caju, coco e soja como alternativas ao leite, todas com sabor alfarroba em substituição ao cacau, utilizando os edulcorantes de alta intensidade estévia e sucralose equivalentes ao ideal de doçura da sacarose e com inulina como agente de corpo. Para isso, foram desenvolvidas seis sobremesas congeladas, feitas com os três tipos de bebidas vegetais e os dois tipos de edulcorantes; três com cada um dos tipos de bebida vegetal adoçados com sacarose, como controle; e três sorvetes com leite adoçados com sacarose, estévia e sucralose, também para controle. As concentrações ideais de sacarose (%) foram determinadas por meio de um teste afetivo, usando a escala "Just-about-right". A equivalência de doçura dos adoçantes em relação à sacarose foi determinada pelo teste de estimação de magnitude. Para atingir as características sensoriais ideais de cada uma delas foi realizada a Análise Descritiva Quantitativa (ADQ®), a Análise de Aceitação e Intenção de Compra, a Análise Múltipla de Tempo In...

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Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream

Abstract: Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream.Ciência Rural, v.46, n.4, abr, 2016.

Cited by 7 publications

References 12 publications

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

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

Highly Oxygenated Labdane Diterpenoids from Stevia rebaudiana and Their Anti‐Atherosclerosis Activities

Desenvolvimento de sobremesas congeladas de ceratonia siliqua com diferentes bebidas vegetais, utilizando edulcorantes de alta intensidade e a percepção do consumidor por meio da análise sensorial

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