The research on the possibilities of using certain sugar substitutes in the production of low calorie ice cream

In this study, it was aimed to develop a low calorie ice cream product with high concumer taste by using erythritol, sorbitol, maltitol and a polydextrose (Litesse®) which are permitted in the Turkish Food Codex on Sweeteners and on Food Ingredients. For this purpose, 5 different formulations were prepared using an equal amount of Litesse® in each formulation. F1: erythritol: sorbitol, F2: erythritol: maltitol, F3: maltitol: sorbitol, F4: erythritol: maltitol: sorbitol and F5 formulation contain %100 sucrose. Effects of polyols type and storage period on physical, chemical, microbiological and sensory characteristics of the ice cream were investigated. In the study, there was no significant changes in the amount of dry matter, fat and nitrogen of ice cream samples while a significant difference was determined in the ice cream samples in terms of ash content. A significant increase in L values of the ice cream samples was determined on the certain days of storage. It was determined that storage time and ice cream type have a significant effect of a values separately while changes in b values of the ice cream samples had effected by only the storage time. It was determined that all ice cream mixes had a pseudoplastic flow behavior. It was found that there were no significant differences between the melting rates of the ice cream samples. Total 32 volatile compound were determined in the ice cream samples. Hexanoic acid, octanoic acid, 2-heptanone, acetoin, 2-pentanone, hexanal, vanillin, 2-ethyl-1-hexanol and isoamyl alcohol were found to be high in all ice cream samples. Infrared spectras of ice cream samples produced with sugar alcohols were found to be a similar. Significant differences were determined all investigated thermal properties of the ice cream samples except end temperatures of the melting. 17.23-28.4 % of calorie reduction in the ice cream mixes was achieved. It was determined that total mold-yeast count of the ice cream samples was <1 log cfu/g while physicrophilic aerob bacteria count changed depending on the storage time and the ice cream type. It was determined that the ice cream sample produced with polyols were similar in terms of consistency. In consumer test, the samples F2 and F3 were found to be the favourable ice cream samples after the sample F5.