Effects of using reduced amounts of natural sweeteners on the sensory, physical, and chemical properties of ice cream

In this study, the effects of reducing the amount of sweetener and using acceptable low levels of saccharose, agave, and maple syrups on some chemical, physical, and sensory properties of ice cream were investigated. In the first stage, ice cream samples were prepared using saccharose (SI), and saccharose-equivalent amounts of agave syrup (AI) and maple syrup (MI) at proportion of 6, 8, 10, 12, and 15 % sweetener. At this stage, the most acceptable low sugar proportion for each of the samples was determined as 8 %. In the second stage, the samples SI, AI and MI with 8 % sweetener were reproduced and the changes were examined. According to the results, the total phenolic substance, antioxidant activity, gumminess, chewiness, and b* colour values were higher in AI samples while the acidity, adhesiveness, resilience and hardness values were higher in MI samples. In SI samples, the values of pH, overrun, melting rate, L* colour and cohesiveness were higher. The AI sample was found to be more acceptable in terms of sensorial evaluations. In conclusion, agave and maple syrups can successfully replace saccharose in ice cream production due to their positive effects on some physical, functional, and sensory qualities.