DEVELOPMENT OF A FUNCTIONAL ARTISANAL SUGAR-FREE ICE CREAM AND STUDY OF PHYSICOCHEMICAL BEHAVIOR

Authors

• Popescu Mariana, Ștefan cel Mare University of Suceava, Faculty of Food Engineering, 720229 Suceava, Romania
• Dabija Adriana, Ștefan cel Mare University of Suceava, Faculty of Food Engineering, 720229 Suceava, RomaniaFollow
• Chetrariu Ancuta, Ștefan cel Mare University of Suceava, Faculty of Food Engineering, 720229 Suceava, RomaniaFollow

Abstract

The use of natural sweeteners in ice cream production could meet the demands of modern consumers focused on natural and nutritionally balanced foods. The objective of this work was to fill the gap in the basic knowledge about the effects of sugar-free apple concentrate, a natural substitute for sugar, rose petal jam and oat milk on the properties of artisanal ice cream. As a reference sample (REF), an ice cream sweetened with sugar-free apple concentrate, rose petal jam and oat milk base was produced, then increasing the amount of apple concentrate and the amount of oat milk, and in parallel decreasing the amount of rose petal jam. The physicochemical properties analyzed included acidity, pH, water activity, total soluble substances, protein content, ash and overrun. The parameters L*, a*, b*, C* and h* were used to evaluate the color. As for the ice cream mix that contains the highest amount of sugar-free apple concentrate and oat milk showed a significantly higher value of pH, fat content and overrun, which helps with the stability and texture of the ice cream mix, having a creamy, airy and quality consistency. The results of this study represent a guideline for the successful use of sugar-free apple concentrate, rose jam and oat milk in special formulations of artisanal ice cream (e.g., unsweet or low-calorie products). This approach not only improves taste, but also aligns with consumers' preferences for healthier dessert options

Recommended Citation

Mariana, Popescu; Adriana, Dabija; and Ancuta, Chetrariu (2026) "DEVELOPMENT OF A FUNCTIONAL ARTISANAL SUGAR-FREE ICE CREAM AND STUDY OF PHYSICOCHEMICAL BEHAVIOR," Annals. Food Science and Technology: Vol. 27: Iss. 1, Article 9.
Available at: https://valahia.researchcommons.org/afst-valahia/vol27/iss1/9