Development of Reduced Calories Carissa Carandas Sherbet by Substitution Sugar with Stevia Extract


  • Nawaporn Lapsongphon Rajamangala University of Technology Thanyaburi
  • Saranya Changso Nakhon Pathom Rajabhat University


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.


Download data is not yet available.


Aranda-Gonzalez, I., Perera-PachecoI, M., Barbosa-Martín, E. and Betancur-Ancona, D. 2016. Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream. Ciência Rural. 46: 604–609.

Arbuckle, W.S. 1986. Ice Cream (4th eds.). (pp. 286–296). Van Norstrand Reinhold, New York.

AOAC, 2000, Official Method of Analysis. 16 th ed. Washington Dc, The Association of Official Analytical Chemists.

Badem, A. and Alpkent, Z. 2018. Production of ice cream with carob bean pekmez (molasses). International Journal of Environment, Agriculture and Biotechnology. 3: 28–32.

Burits, M. and Bucar, F. 2000. Antioxidant activity of Nigella sativa essential oil. Phytotherapy Research. 14: 323–328.

Buyong, N. and Fennema, O. 1988. Amount and size of ice crystals in frozen samples as influenced by hydrocolloids. Journal of Dairy Science. 71: 2630–2639.

Güven, M. and Karaca, O.B. 2002. The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts. International Journal of Dairy Technology. 55: 27–31.

Kähkönen, M.P., Hopia, A.I., Vuorela, J., Rauha, J.P., Pihlaja, K., Kujala, T.S. and Heinonen, M. 1999. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry. 47: 3954–3962.

Klurfeld, D.M. 2013. What do government agencies consider in the debate over added sugars?. Advances in Nutrition. 4: 257–261.

Koxholt, M.M.R., Eisenmann, B. and Hinrichst, J. 2001. Effect of the fat globule size on the meltdown of ice cream. Journal of Dairy Science. 84: 31–37.

Mamun, S., Shaheen, N., Basak, T.A., Mohiduzzaman, M., Banu, C.P. and Takano-Ishikawa Y. 2012. Hydrophilic antioxidant capacities and total phenol content of seasonal fruits of Bangladesh. Malaysian Journal of Nutrition. 18: 355–62.

Ozdemir, C., Dagdemir, E., Celik, S. and Özdemir, S. 2003. An alternative ice cream production for diabetic patients. Milchwissenschaft. 58: 167–166.

Panpatil, V.V. and Polasa, K. 2008. Assessment of Stevia natural sweetener: a review. Journal of Food Science and Technology 45: 467–473.

Pewlong, W., Sajjabut, S., Eamsiri, J. and Chookaew, S. 2014. Evaluation of antioxidant activities, anthocyanins, total phenolic content, vitamin C content and cytotoxicity of Carissa carandas Linn. CMUJNS Special Issue on Food and Applied Bioscience. 13(1): 509–517.

Prasad, K., Jale, R., Singh, M., Kumar, R. and Sharma, R.K. 2010. Non-destructive evaluation of doimensional propreties and physical characterization of Carrisa carandas fruits. International Journal of Engineering Studies. 2(3): 321–327.

Singh, A. and Uppal, G.K. 2015. A review on Carissa carandas: phytochemistry, ethnopharmacology, and micropropagation as conservation strategy. Asian Journal of Pharmaceutical and Clinical Research. 8: 26–30.

Sonthisawate, S. and Chantarapanont, W. 2015. Study optimum ratio of major ingredients in Khaomak yogurt ice cream. Food and Applied Bioscience Journal. 3: 10–20.

Soukoulis, C., Rontogianni, E. and Tzia, C. 2010. Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners. Journal of Food Engineering. 100: 634–641.

Whelan, A.P., Vega, C., Kerry, J.P. and Goff, H.D. 2008. Physiochemical and sensory optimization of a low glycemic index ice cream formulation. International Journal of Food Science and Technology 43: 1520–1527.




How to Cite

Lapsongphon, Nawaporn, and Saranya Changso. 2019. “Development of Reduced Calories Carissa Carandas Sherbet by Substitution Sugar With Stevia Extract”. Food and Applied Bioscience Journal 7 (3):162-71.