Development of Reduced Calories Carissa Carandas Sherbet by Substitution Sugar with Stevia Extract
Keywords:Sherbet, Carissa carandas, Sugar, Stevia extract
The objective of this research was to develop Carissa carandas sherbet by substitution sugar with stevia extract. Five Carissa carandas sherbet samples were studied with different ratios of sucrose (g) and stevia extract (g) of 600:0 (control), 200:1 (T1), 100:2 (T2), 0:1 (T3), and 0:2 (T4), respectively. Results showed that viscosity and %overrun decreased significantly (p ≤ 0.05) in samples without sugar (T3 and T4) and those samples showed higher total phenolic content (102–176 µg gallic acid eq./g) and DPPH free radical scavenging activity (93–96 µg Trolox eq./g) than control sample (65 µg gallic acid eq./g and 69 µg Trolox eq./g). All sherbet samples replacing sugar with stevia extract had significantly higher %melting rate (7.57–13.09%) when compared with the control sample (4.17%) (p ≤ 0.05). Sensory evaluation using 9-point hedonic scale by 50 untrained panelists showed that the highest rating score for color (8.23), odor (8.03), taste (8.36), texture (8.33) and overall acceptability (8.40) was found in ice cream added with 100 g of sugar and 2 g of stevia extract (T2). Our results suggested that the development of Carissa carandas sherbet by substitution sugar with stevia extract could be a good potential as a healthy frozen dessert product with natural coloration and antioxidative property.
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