Studies on Production of Low-Calorie Ice Cream Made with Sucralose and Sorbitol

Sasikala Palla; Kotilinga .Y Reddy; K. N. Rao; Bhaskar Reddy G.V.

doi:10.5455/ijlr.20200804065828

Authors

Sasikala Palla M. Tech (D.T) Scholar, Department of Dairy Technology, College of Dairy Technology, Sri Venkateswara Veterinary University, Tirupati, Andhra Pradesh, INDIA
Kotilinga Reddy.Y Professor and University Head, Department of Dairy Technology, College of Dairy Technology, Sri Venkateswara Veterinary University, Tirupati, Andhra Pradesh, INDIA
K. N. Rao Associate Dean, College of Dairy Technology, Sri Venkateswara Veterinary University, Tirupati, Andhra Pradesh, INDIA
Bhaskar Reddy G.V. Assistant Professor and Head, Department of Livestock Products Technology, College of Veterinary Science, Tirupati, Andhra Pradesh, INDIA https://orcid.org/0000-0002-9850-8237

DOI:

https://doi.org/10.5455/ijlr.20200804065828

Keywords:

Ice Cream, Low Calorie, Physico-Chemical Quality, Sucralose, Sorbitol

Abstract

Low calorie ice cream was developed using artificial sweetener sucralose and sorbitol as bulking agent in complete replacement of sugar. To standardize the sweetness level sucralose sweetener was added at different levels and found that significant (P<0.05) a decrease in score for mouth feel as well for body and texture in addition to the carbohydrate, ash and total solids percentage of ice cream. However, the sweetness of the product 300 ppm containing sucralose found to be nearer to the sweetness of the control ice cream but lacks mouth feel. To achieve the proper mouth, feel and body and texture of the finished product as that of control ice cream a bulking agent (sorbitol) was tried at three different levels and found that 3% sorbitol level was more suitable than compared to the others. Hence low-calorie ice-cream developed with a combination of 300 ppm sucralose and 3% sorbitol was found to best and comparable with that of control ice-cream.