Class
Article
College
College of Agriculture and Applied Sciences
Department
Family, Consumer, and Human Development Department
Faculty Mentor
Maryann Schneider
Presentation Type
Poster Presentation
Abstract
Artificial sweeteners have become increasingly more popular over the years as good sucrose substitutes but how do these sweeteners affect ice cream? As most of the population is struggling with obesity and diabetes, is there a way to make an ice cream that is both high in nutritional content and tastes good? The purpose of this experiment is to determine the effect on volume, texture, flavor, aftertaste, and meltability when substituting naturally occurring sugar substitutes for liquid Stevia in vanilla ice cream. This was done by mixing 4 different batches of ice cream using different naturally occurring sweeteners (honey, agave, and date syrup) with liquid stevia as the control. Each ice cream was then tested via sensory evaluation and line spread tests to see how the sweeteners affected the ice cream in taste, texture, flavor, aftertaste, and meltability.
Location
Logan, UT
Start Date
4-12-2023 10:30 AM
End Date
4-12-2023 11:30 AM
Natural Sugar Substitutes in Sugar Free Ice Cream
Logan, UT
Artificial sweeteners have become increasingly more popular over the years as good sucrose substitutes but how do these sweeteners affect ice cream? As most of the population is struggling with obesity and diabetes, is there a way to make an ice cream that is both high in nutritional content and tastes good? The purpose of this experiment is to determine the effect on volume, texture, flavor, aftertaste, and meltability when substituting naturally occurring sugar substitutes for liquid Stevia in vanilla ice cream. This was done by mixing 4 different batches of ice cream using different naturally occurring sweeteners (honey, agave, and date syrup) with liquid stevia as the control. Each ice cream was then tested via sensory evaluation and line spread tests to see how the sweeteners affected the ice cream in taste, texture, flavor, aftertaste, and meltability.