The effects of using alternative sweeteners to sucrose on ice cream quality

ÖZDEMİR C., DAĞDEMİR E., ÖZDEMİR S., Sagdic O.

JOURNAL OF FOOD QUALITY, vol.31, no.4, pp.415-428, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 31 Issue: 4
  • Publication Date: 2008
  • Doi Number: 10.1111/j.1745-4557.2008.00209.x
  • Journal Name: JOURNAL OF FOOD QUALITY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.415-428
  • Ataturk University Affiliated: Yes

Abstract

In this study, seven different ice cream samples were produced using sucrose, high fructose corn syrup (HFCS), glucose syrup (GS), honey, sucrose + GS, sucrose + HFCS and sucrose + honey mixtures (1/1). The ice cream samples containing only sucrose were used as control.