ผลของการใช้สตีเวียและมอลทิทอลต่อสมบัติทางเคมี-กายภาพ การทดสอบทางประสาทสัมผัส คุณค่าทางโภชนาการ และฤทธิ์ต้านอนุมูลอิสระของเชอร์เบทหม่อน (EFFECTS OF STEVIA AND MALTITOL ON PHYSICO-CHEMICAL, SENSORY, NUTRITIONAL, AND ANTIOXIDANT PROPERTIES OF MULBERRY SHERB)
Keywords:
Mulberry, Sherbet, Stevia, Maltitol, AnthocyaninAbstract
The objective of this research was to study the effects of using stevia and maltitol as sugar substitute on physico-chemical, sensory, as well as nutritional and antioxidant properties of mulberry sherbet. Data were analyzed in terms of mean and variance. Duncan’s New Multiple Range Test at a 95% confidence interval was used to compare the mean values. The result showed that the substitution of 50% sugar with stevia, decreased total soluble solid and melting rate significantly from the control formula (100% sugar) but no significant differences in viscosity, overrun and pH. Replacing all sugar content with maltitol the physical properties (total soluble solids, viscosity, overrun and color) of ice cream were similar to the control. The sensory evaluation showed no significant differences among formula tested. When nutrition considering, the best formula is with 50% stevia substitution for sugar and with mulberry pomace added showed the moderate score (with a mean value of 7.07±0.82). Compared to the control formula, it contained 79.31±0.00 Kcal/100g, a 29.13% less calories, a 2.87% less carbohydrate, a low level of fat (0.19 grams/100 grams), but a statistically higher level (p < 0.05) of protein, dietary fiber and ash contents. It also contained a statistically higher content (p < 0.05) of anthocyanin, phenolic compounds, as well as antioxidant capacity from FRAP and DPPH than the control formula. The use of stevia, a natural sweetener, as well as maltitol as a substitute for sugar in sherbet has shown as an alternative option for consumers looking for low-sugar and low-fat ice cream. Moreover, the phytochemical found in mulberry is also beneficial to reduce the risk of obesity and various non-communicable diseases.
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