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EFFECT OF NON-NUTRITIVE SWEETENERS ON ICE CREAM QUALITY

Article · May 2013

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 Int. J. Agric. Appl. Sci. Vol. 5, No.2, 2013

EFFECT OF NON-NUTRITIVE SWEETENERS ON ICE CREAM QUALITY

M. Asghar, Naveed Akhtar, Ahmad Din, M.A. Murtaza* and M.S. Murtaza**
Ayub Agriculture Research Institute, Faisalabad-38000, Pakistan
*Institute of Food Science and Nutrition, University of Sargodha, Sargodha-40100, Pakistan
**National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan
Corresponding authors email: anjum_ft@yahoo.com

ABSTRACT

Low calories ice cream samples having aspartame and acesulfame-k individually and in combination @ 0.1% by
weight were prepared. Standard ice cream having 12% sucrose was kept as reference. Ice cream was analyzed for
physico-chemical and sensory characteristics at 0, 30 and 60 days of storage. Addition of non-nutritive sweeteners
decreased the overrun, standup time, total solids and ash contents and increased the melt down of the ice cream
significantly. However, it showed non-significanteffect on fat, protein, pH and acidity. During storage, overrun and
meltdown values of ice cream decreased significantly while stand up time and total solids content increased. The
fat, protein, pH, acidity and ash content remained unchanged. On sensory evaluation, the highest scoreswere
awarded to the control sample having sucrose followed by the sample manufactured using aspartame and
acesulfame-k in combination. However, the ice cream samples having aspartame and acesulfame-k alone were
awarded the lowest but acceptable scores. There was a progressive deterioration but overall non-significant effect
of storage on all sensory parameters and acceptability was observed. It was found that aspartame and acesulfame-
k in combination can be used in low calories ice cream preparation without altering itsphysico-chemical and
sensualfeatures.

Key words: Ice cream,aspartame,acesulfame-k,Physico-chemical, Sensory quality

INTRODUCTION Sucrose (sugar) is necessary for flavor development

The word “ice cream” comprehensively covers
anextensivevariety of various desserts that are
usuallyconsumed in frozen state (Varela et al. 2014). It
is a frozen product having appropriatecombination
and dispensation of cream and other milk
products,sugars, stabilizers, emulsifiersand/orcolor
and flavor, and with assimilation of air all through the
freezing (Murtaza et al. 2004a; Mustafa et al. 2005).
The representative composition ofthe ingredients
used in ice cream mix is 10-15% milk fat, 9-13% milk
solids not fat (MSNF), 9-12.5% sugars (sucrose), 0.3-
0.5% stabilizers and/or emulsifiers, 35-45% total
solidsand 55-65% water (Goff, 1997).
Ice cream manufacturing characteristically includes
the making of ice cream mix and freezing phase. The
significant steps involved are mixing, pasteurization,
homogenization, cooling, addition of color and flavor,
quick freezing, packaging, hardening and storage in
frozen state (Sun-Waterhouse et al. 2013). Food
refrigeration and/or freezing efficientlydecrease the
microbial and enzymatic activities, hence, hinderthe
deterioration process. Moreover, the water
crystallization as in ice cream lessens the water
quantityin liquid form results the inhibitionof
microbial growth (Patel et al. 2013).
and decreasing the freezing point. Very low sugar
results in formation of too much ice while higher sugar
contents produce undesirable sweetness.In order to
deal with the matter, sucrose can partially be replaced
by some ancillary, less sweet and leading more
reduction in freezing point as compared to sugar.
Sucrose also results the increasedviscosity, particularly
after freezing of greater portion of the water. The
most imperativecharacter of the sucrose is to
reasonvery little water to freeze than else would be
the situation. Therefore, the steadiness of ice cream is
softer with less cold mouth-feel (Walstra et al. 2006).
Being rich in fat and sugar, ice cream is of admirable
cradle in food energy, while high intake of fat and
sugar is associated with increased risk of health
hazards. That is why consumers demand is increasing
for low fat and non-nutritive ice creams. To meet the
demands, the dairy industry has developed avariety of
fat and sugar free ice cream products without altering
thesensory characteristics (Rehman et al. 1994).
However, there are certain limitations owing to the
characteristics properties and influence of milk fat and
sucrose on ice cream quality.
When sucrose is substituted with non-nutritive
sweeteners, the texture and flavour profiles of

icecream may change (Prindivilleet al. 2000). In
attempts toprovide desirable flavour and texture
characteristics of standard ice cream, manufacturers
substitute various non-nutritive sweeteners for
sucrose (Welty et al. 2001).
Sweeteners are constituentshaving sweet taste. On
basis of the proportional sweetness as compared to
sucrose, these are allocated into intense and/or bulk
sweeteners (Mortensen, 2006). Saccharine, sucralose,
aspartame, acesulfame-k are commonly used non-
nutritive sweeteners in ice-ream. Ice-cream mix
formulation contains about 12% by weight of sucrose
as well as cream, skim milk, glucose, saturated fat,
stabilizer and emulsifier (Mustafa et al. 2005).
Keeping in view the consumers’ demand for low
calories ice cream, the project was designed primarily
to evaluate the effect of aspartame and acesulfame-k
as sucrose substitutes on ice cream quality.
MATERIALS AND METHODS
Materials
UHT milk, cream, sucrose, aspartame, acesulfame-k
and other ingredients were purchased from local
market. After various preliminary trials with different
levels of sweeteners and their sensory evaluation by
apanel of judges, the 0.1% (of total ice cream mix) was
finalized.
The following treatments of ice cream were prepared:
T0: Ice cream having 12% sucrose (control sample)
T1: Ice cream having 0.1% aspartame
T2: Ice cream having 0.1% acesulfame-k
T3: Ice cream having 0.1% aspartame & acesulfame-k (1:1)
Preparation and storage of ice cream
Weighed dry icecream ingredients were mixed with
the liquid material byconstant mechanical stirring. The
prepared ice cream mixwas pasteurized at 72°C for 30
min and then homogenizedby using high speed
homogenizer. The material was kept for 5 to 6h for
ageing at 4°C. The ice cream was frozen at
atemperature of –1 to –9°C along with the whipping of
airinto the mix by agitation in hand operated ice
cream freezer (machine). The ready ice cream was
filled in 100 mL disposable cups and kept in the
hardening unit at –30°C for24 h. The prepared ice
cream was stored at –25°C in afreezer for 60 days.
Physico-chemical and sensory evaluation
Ice creamsamples were analyzed at 0, 30 and 60 days
of storage for Physico-chemical and sensory quality.
Int. J. Agric. Appl. Sci. Vol. 5, No.2, 2013
Overrun was estimated according to the method
described by Varnam and Sutherland (1994), while
standup time and meltdown according to Bhandari
(2001). Methodsgiven by Kirk and Sawyer (1991) were
applied to determinethe acidity. Protein, ash, total
solidsand pH through digital pHmeter were calculated
according to AOAC (1990). Gerber method (Davide,
1977) was applied for fatdetermination whereas
lactose and sucrose contents were estimated as
described by Lees (1971). Sensory evaluation was
carried out using 9-point hedonic scale (Larmond,
1977). The results obtained were statistically analyzed
asdescribed by Steel et al. (1997).
RESULTS AND DISCUSSION
Physico-chemical analysis of ice cream
Overrun
The highest overrun was observed in control sample
(having sucrose). The addition of non-nutritive
sweeteners decreased the overrun values significantly
(Table 1). During storage, overrun values of all
thesamples decreased significantly. The mean effect is
shown in Table 2. Potter and Hotchkiss (1995)
described the shrinkage in ice cream agedin storage
due to collapse of weakened films of mix, causing the
ice cream to lose volume.
Standup time
Addition of non-nutritive sweeteners significantly
decreased the standup time of the ice cream gradually
(Table 1). The highest value was noted in ice cream
having 12% sucrose followed by the sample having
non-nutritive sweeteners in combinations. During
storage, significant increase in standup time was
observed (Table 2).
Meltdown
Incorporation of non-nutritive sweeteners significantly
increased the meltdown time of ice cream as
compared to sucrose addition (reference standard),
having the lowest value for meltdown (Table 1). The
reason is that the melt down of icecream is influenced
by its composition and additives (Koxholt et al. 2001).
Storage also significantly decreased the meltdown
time of the ice cream (Table 2). Murtaza et al. (2004a)
also reported a significant decrease in meltdown time
of ice cream with regard to storage.
Total solids
Total solids play an important role in theoverall quality
and appearance of ice cream. Due to use of non-
nutritive sweeteners, total solids content of ice cream
decreased significantly (Table 1). However, storage
 Int. J. Agric. Appl. Sci. Vol. 5, No.2, 2013

gradually increasedthe solid contents owing to
decrease in moisture level in all the samples (Table 2).
Fat
Fat has an imperative characterof stabilizing ice cream
structure because partly merged fat globules are
principally accountable for stabilizationof air bubbles
and resultant foamy structure (Koxholt et al. 2001). Ice
cream samples prepared using sucrose as well as non-
nutritive sweeteners had almost similar level of fat
contents (Table 1). Storage also showed non-
significant effect onfat contents of all the samples
(Table 2). No change in fatupon storage was also
reported by Gwiszczynska and Kaluziak (1971) and
Murtaza et al. (2004b).
Protein
Protein is important for the whipping quality of ice
cream. Substitution of sucrose with non-nutritive
sweeteners showed non-significant effect on protein
content of ice cream (Table 1). Similarly storage did
not influence the protein level in ice cream samples all
through the storage (Table 2). Murtaza et al. (2004a)
also reported no change in protein content upon
storage in an early study.
However, during storage the acidity value increased in
all the samples (Table 2). The increase in the acidity
was possibly due to formation of lactic acid by certain
bacteria during storage (Khan, 1989).
Ash
There was a significant decrease in ash content by
incorporation of non-nutritive sweeteners in ice cream
as compared to the samples prepared by sucrose
addition (control samples) as given in Table 1.
However, storage showed non effect on ash contents
of all ice cream samples (Table 2).
Sensory quality of ice cream
Ice cream samples were evaluated for sensory
characteristics including appearance, flavor, taste,
body/texture and overall acceptability. All the sensory
parameters were influenced by substitution of sucrose
with non-nutritive sweeteners. The highest scores
were awarded to the control sample followed by the
ice cream prepared by using aspartame, acesulfame-k
in combination. The other samples were awarded the
lowest scores but within the acceptable limit (Fig. 1). It
shows that addition of non-nutritive sweeteners
lessens the sensory quality but it remains acceptable.

pH A gradual decrease in the scores for all thesensory

The highest pH was noted for control ice cream characteristics of the ice cream samples during storage
sample (having sucrose) which decreased non- was found. However, the decrease was non-significant
significantly by using non-nutritive sweeteners (Table (Fig. 2). The decrease in quality might be due to some
1). The results showed that there was agradual but physical and biochemical changes occurring during
slight decrease in pH during storage period (Table 2). storage. Palich (1994) and Murtaza et al. (2004b) also
reported the similar trend of deterioration in sensory
Acidity quality of ice cream with the passage of time.
The addition of non-nutritive sweeteners showed no
effect on acidity of the ice cream samples (Table 1).
Table-1: Effect of non-nutritive sweeteners on physico-chemical parameters of ice cream
Parameters / Treatments T0 T1 T2 T3
Overrun (%) 52.2a 48.5c 47.6d 50.2b
Stand up time (min.) 11.6a 10.7bc 10.5c 10.8b
Melt down (ml/10 min.) 27.4c 28.5ab 28.8a 28.0b
Total Solids (%) 37.2a 32.8bc 32.6c 32.9b
Fat (%) 10.2 10.1 10.3 10.2
Protein (%) 4.02 4.06 4.01 4.09
pH 6.8 6.7 6.7 6.7
Acidity (%) 0.21 0.23 0.22 0.21
Ash (%) 0.59a 0.52b 0.51c 0.51c
Table-2: Effect of storage on physico-chemical parameters of ice cream
Parameters / Storage Days 0 30 60
Overrun (%) 49.6a 48.4b 47.8c
Stand up time (min.) 10.9b 11.3ab 11.5a
 Int. J. Agric. Appl. Sci. Vol. 5, No.2, 2013

Melt down (ml/10 min.) 28.2a 27.5b 26.8c

Total Solids (%) 33.9 34.2 34.3
Fat (%) 10.2 10.1 10.3
Protein (%) 4.04 4.02 4.03
pH 6.7 6.6 6.6
Acidity (%) 0.22 0.25 0.24
Ash (%) 0.53 0.52 0.54

0 day 30 days 60 days

Sensory scores

Sensory
Fig. 2 Effect characteristics
of storage on sensoryof quality
ice cream
of ice cream
It was found that aspartame and acesulfame-k in
combination can be used in low calories ice cream
preparation without altering its physico-chemical and
sensory characteristics. Some new combinations of
different sweeteners can be tested to manufacture
improved quality ice cream for obese and diabetics.

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