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J Food Sci Technol. 2014 Aug;51(8):1612-6. doi: 10.1007/s13197-012-0655-6. Epub 2012 Feb 25.

Effect of partial replacement of sugar with stevia on the quality of kulfi.

Author information

1
Department of Dairy Technology, Dairy Science College, Karnataka Veterinary, Animal and Fishery Sciences University, Bangalore, 560024 Karnataka India.

Abstract

Stevia is a natural sweetener obtained from the leaf of Stevia rebaudiana plant. Its refined extract powder is 130-300 times sweeter than sucrose. Besides, it prevents diabetes, decreases weight, prevents tooth decay, increases digestion etc. Dietetic kulfi was produced, in which 50, 60 and 70% sugar was replaced with 0.05, 0.06 and 0.07% refined stevia extract powder respectively. At higher levels of sugar replacement there was a significant decrease in specific gravity, melting rate, carbohydrate percentage and total calorie content and a significant increase in freezing point, hardness and fat, protein, ash and moisture percentage. Kulfi prepared by replacing half the sugar content with stevia was adjudged on par with the control in sensory characteristics. Above 50% sugar replacement resulted in bitterness, lack of brownish appearance and presence of icy texture.

KEYWORDS:

Kulfi; Stevia; Sugar replacement

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