Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin

Abstract

The aim of this study was to produce sugar-free whipping cream with desirable quality. Rebaudioside A and isomalt were used as a sucrose substitute and maltodextrin to adjust the taste and texture of the whipping cream. Samples containing different amounts of rebaudioside A, isomalt and maltodextrin (50% Rebaudioside A+50%Isomalt, 50% Rebaudioside A +50%Maltodextrin, 50% Rebaudioside A +25%Isomalt+25% Maltodextrin, 60% Rebaudioside A +40%Isomalt, 60% Rebaudioside A +40% Maltodextrin, 60% Rebaudioside A +20%Isomalt+20% Maltodextrin) were stored for two months. During storage, the syneresis of the samples decreased, but the viscosity increased significantly (p ≤ 0.05). The lowest syneresis value was recorded for the sample containing 60% rebaudioside A + 20% isomalt + 20% maltodextrin and this sample had the best texture. The sample containing 60% rebaudioside A + 40% isomalt scored highest for flavor and overall acceptance. The sample containing 60% rebaudioside A + 40% isomalt and the one containing 60% rebaudioside A +20% isomalt + 20% maltodextrin had the best sensory and physical qualities, respectively. Therefore, rebaudioside A, isomalt and maltodextrin can be used as a sucrose substitute to sweeten and provide suitable texture to whipping cream.

Keywords:
isomalt; maltodextrin; rebaudioside A; whipping cream