Replacing Sugar in Ice Cream: Fruit Up¿ as a Substitute

Autores UPV
Año
Revista Journal of Culinary Science & Technology

Abstract

Consumers desire new foods that are simultaneously delicious, indulgent, and healthy. In the last few decades, food companies have been interested in developing foods with reduced lipid and sugar contents. The aim of this investigation was to evaluate the impact of roasted apple ice cream made with sucrose and glucose versus Fruit Up¿ (natural fruit sweetener) using a dry oven and a moist oven to bake the apples used to make the ice cream mixture. A panel of 45 untrained consumers evaluated the products based on color, texture, sweetness, and apple flavor. The results of the sensory analysis showed that Fruit Up is a possible substitute for sugar in ice cream.