An alternative ice cream production for diabetic patients

Ozdemir C., Dagdemir E., CELIK S., Ozdemir S.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.58, ss.164-166, 2003 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 58
  • Basım Tarihi: 2003
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.164-166
  • Anahtar Kelimeler: ice cream (diabetic patients), SWEETENERS
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this research, the ice cream samples for diabetic patients were produced using maltitol (maltisorb and lycasin), sorbitol, and high fructose corn syrup and analyzed as physical, chemical and sensory attributes. The ice cream samples to which sucrose was added were used as control. The acidity of samples ranged from 5.37 SH to 6.94 SH. The sucrose-added samples had the highest viscosity value of 6.02 Pa.s, the lycasin syrup-added ones were found to have the lowest viscosity of 2.35 Pa.s. The lowest overrun ratio (26.30 %) was found in sorbitol syrup-added samples, the highest one (37.52%) in the samples containing sucrose. Although the amount of glucose in sucrose-added ice cream samples was as high as 381 mg/100 g, that of sorbitol and maltitol in the same samples was as low as 104 and 108 mg/100 g, respectively. Because panelists preferred the maltitol-added ice cream samples to the others, maltitol could be used in ice cream production for diabetic patients.