Akademik Veri Yönetim Sistemi
Journal of Food Measurement and Characterization, cilt.17, sa.5, ss.5308-5321, 2023 (SCI-Expanded)
The present study examined the impacts of using sucrose and stevia as sweeteners on some physicochemical and sensory properties of sherbets in the production of sherbet made using various plants (tamarind, rose petals, pomegranate flower, rosehip fruit, licorice root, basil leaf, and tall mallow flower). It was found that the sweetener type (SWT) used in sherbet has a statistically significant (p < 0.01) effect on soluble solids content, pH, titration acidity, a*, b*, reducing sugar, sucrose, total sugar, viscosity, total monomeric anthocyanin (TMA), total phenolic content (TPC), and total flavonoid content (TFC). Adding stevia caused an increase in the TMA, TPC, and TFC (51.83 mg Cy-3 glu/l; 267.39 mg GAE/l; 1047.78 mg QE/l) of sherbet. The formulation of sherbets with stevia according to SWT caused a significant (p < 0.05) increase in ABTS IC50 values. It was revealed that the FRAP values (1182.10 µM TE/ml) of stevia-added sherbets were higher than the FRAP values of sucrose-added sherbets (1078.16 µM TE/ml). According to the LC–MS/MS results, higher amounts of quinic acid were detected in stevia-containing sherbets in tamarind and rose sherbets, the amount of quinic acid in sherbets produced with sugar among other sherbets was higher than in sherbets produced with stevia. As a result of the sensory analysis, it was found that sherbets with stevia were liked by consumers as much as sherbets with sugar, which shows that the use of stevia can be preferred to the use of sugar in terms of consumer preferences. Furthermore, according to the study results, it can be said that stevia can be used as a sweetener in various sherbets. Graphical abstract: [Figure not available: see fulltext.]