Impact of Stevia and Alyssum homolocarpum Seed Gum on Some Physicochemical, and Sensory Characteristics of Ice Cream

Abstract

Hydrocolloids and sweeteners play a crucial role in ice cream production. This study aimed to assess the substitution effects of five levels of stevia (0%, 25%, 50%, 75%, 100%) and five levels of Alyssum homolocarpum seed gum (AHSG) on the physicochemical and sensory properties of soft ice cream. The ice cream with 0.2% AHSG and 0% stevia had the highest solids content, while the pH remained unaffected by the substitutions. Specific gravity decreased significantly with increasing stevia concentration, whereas the substitution of AHSG had no significant effect on specific gravity. The samples containing 100% stevia had the highest melting resistance (107.18%). Additionally, an increase in gum concentration significantly boosted ice cream overrun, however, with the substitution of stevia, the overrun values remained unchanged. The sensory qualities were notably improved by stevia and AHSG. The study provides valuable insights into using alternative ingredients for enhancing ice cream quality.