Vol. 8, Issue 1 (2019)

Author(s):
Ajisha Robins, K Radha, CT Sathian, R Geetha and AK Beena

Abstract:
Low calorie goat milk ice cream was developed using stevia leaf powder as a low calorie sweetener. Sugar was partially replaced by stevia powder after conducting trials. The treatment mix was formulated to contain more than 10% fat, 20.5% milk solid not fat, 0.1% stevia, 5% sugar and 0.4% stabilizer-emulsifier combination. Effect of incorporation of stevia leaf powder was evaluated and compared with the control containing 15% sugar. Physico-chemical, microbiological and sensory qualities of control ice cream and ice cream incorporated with stevia were compared. The protein content of low calorie ice cream was higher (p<0.01) than control. Meltdown time was also higher in low calorie ice cream (p<0.01) than control. Flavour scores revealed no significant difference between low calorie ice cream and control. There was no significant difference between control and low calorie ice creams in fat, weight per litre, coliform count, total viable count and sensory parameters.