Is the edulcorate power of two intense sweeteners sucralose and stevia same in ice cream and frozen desserts?
ISSN: 0007-070X
Article publication date: 15 October 2019
Issue publication date: 27 November 2019
Abstract
Purpose
Carob has been proposed as a healthy, stimulant-free alternative to chocolate in frozen desserts. In order to make carob a viable and attractive alternative, food producers need to know how it interacts with sweeteners and frozen dessert dispersion matrices. The purpose of this paper is to find the optimal sweetener concentration in three plant-based frozen desserts and carob-flavoured milk dispersion matrix ice cream.
Design/methodology/approach
The ideal sucrose concentrations (per cent) were determined through an affective test using the “just-about-right” scale for carob-flavoured frozen desserts made with cashew nut, coconut and soy beverage, as well as milk dispersion matrix. The sweetness equivalence of artificial sweeteners relative to sucrose was determined by the magnitude estimation test.
Findings
The authors identified the concentrations of sucrose, stevia and sucralose that produced ideal sweetness in carob-flavoured frozen desserts. Concentrations for soy-based frozen desserts differed from the other dispersion mediums tested. Plant-based frozen desserts exhibited a higher ratio of sweetening power of stevia and sucralose to sucrose compared to milk-based ice cream by a factor of 1.18 and 1.14, respectively.
Originality/value
This study undertook a comprehensive survey of a dairy-free and chocolate-free alternative to chocolate ice cream and found new sweetener interactions with dispersion matrices in carob-flavoured frozen desserts. The findings in this study can be applied in the development of carob-flavoured soybean-, coconut-, cashew nut- and milk-based frozen desserts.
Keywords
Acknowledgements
No potential conflict of interest was reported by the authors. All procedures performed in studies involving human participants were in accordance with the ethical standards of the institution and/or nation. The authors are pleased to acknowledge CAPES for the student scholarship and UNICAMP for the space and equipment.
Citation
Bragion, D.M.d.L. and Bolini, H.M.A. (2019), "Is the edulcorate power of two intense sweeteners sucralose and stevia same in ice cream and frozen desserts?", British Food Journal, Vol. 121 No. 12, pp. 3321-3337. https://doi.org/10.1108/BFJ-03-2019-0199
Publisher
:Emerald Publishing Limited
Copyright © 2019, Emerald Publishing Limited