review of articles

2. USDA
Funding title: Agriculture and Food Research
Initiative - Foundational Program
AFRI grants to support research in six Farm Bill
categories: My grant topic comes under Food safety,
nutrition, and health Category.

3. About 1.53 billion gallons of ice cream and related frozen
desserts were produced in the U.S.
U.S. ice cream companies made more than 872 million gallons
of ice cream in 2015.
The average American consumes almost 22 pounds of ice
cream per year.
40% of Americans will eat ice cream that’s nearly as large a
share as will drink coffee (47%).
Ice cream is consumed regularly. Children 6-12 years of age
have the highest uptake (62%), followed by adults over
75 years of age (58%).

6. Stevia Rebaudiana Bertoni (commonly called stevia) is a member of the
Chrysanthemum family. Stevia is a natural herbal sweetener with no calories
and no carbohydrates.
What makes stevia leaves sweet are two glycosides stevioside and
rebaudioside. Rebaudioside A (Reb A) is the sweetest and purest extract of
the stevia leaf.
Rebaudioside A is approximately 250 to 300 times sweeter than sucrose.
In the US, rebaudioside A is Generally Recognized As Safe (GRAS) for use
as a general purpose sweetener and may be used in foods and beverages,
excluding meat and poultry products.
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) defines
Acceptable Daily Intake (ADI) of stevia is (standard human = 4mg/kg body
weight per day).
Stevia sweeteners are metabolized by a common pathway. Once consumed,
it is broken down in the gut and then rapidly eliminated from the body.

7. The Stevioside has a liquorish aftertaste while
Rebaudioside-A has no liquorish or aftertaste.
Rebaudioside A can be further filtered and
purified up to 99%. That’s why Rebaudiana A
is more expensive.
The more purified and concentrated the less
bitter and more sweeter it is.
Stevioside has an aftertaste even if it is 99%
purified, but Rebaudioside A does not possess
an aftertaste and has a sweetness flavor
comparable to sugar.
Carakostas et al. (2008) conclude that high
purity rebaudioside A produced to food-grade
specifications and according to GMP is safe for
human consumption under its intended
conditions of use as a general purpose
sweetener.

8. Ice cream contains high sugar content and therefore it is in
contradiction with the concept of healthy diet. The objective of
this study is to determine the suitability of using stevia as an
alternative natural sweetener in making ice cream. Control Ice-
cream formulation and three different concentrations of stevia ice
cream formulations were used. Physical properties of the ice
cream such as the overrun, total soluble solid, meltdown rate,
rheology, and textural properties were evaluated. Sensory
evaluation were determined based on the level of pleasure or
displeasure

9. The Impact of sugar replacement with stevia on physical and
sensory characteristics of ice-cream and to introduce a novel
stevia based ice-cream.
To figure out what is the most appropriate stevia concentration
for replacing sugar in ice cream without affecting the physical
and sensory characteristics.
Hypothesis:
Sugar replacement with stevia will not have any effect on
physical and sensory characteristics of ice-cream.

10. Significance:
Despite of high prevalence of obesity and Type 2 diabetes among
children and adults, people are now more conscious of their health status
and subsequently aware of their eating regimen.
As a result, the ice cream market trend is moving towards a low calorie,
low sugar ice cream formulation and with excellent texture and sensory
properties to gain the consumers’ satisfaction.
“Ice cream sweetened with safe and suitable sweeteners and may be
characterized by the addition of flavoring ingredients” (FDA 2015).
Higher intake of added sugars is associated with higher energy intake
and lower diet quality, which can increase the risk for obesity, pre-
diabetes and type-2 diabetes.
Therefore, it is necessary to use alternatives to reduce the sugar content
in their products, such as natural and artificial sweeteners (ACADEMY
OF NUTRITION AND DIETETICS, 2012).

11. Innovation:
Consequently, a number of studies had been carried out in
developing new functional ice creams with ingredients such as
dietary fibers, probiotics, low glycemic index sweeteners and
alternative sweeteners such as xylitiol, sorbitol, and maltitol.
Mainly, these innovative ice creams were made using artificial
sweeteners.
There are few studies done using natural sweeteners in ice cream
production.
Therefore innovative aspect of this project is to completely
replace the sugar with stevia in ice cream with different
proportions and the check the physical and consumer acceptance
of it to make it commercially available in the market.

12. Consumers acceptance of low-calorie foods:
Drewnowski et al., (2015) Low calorie sweeteners use was more common
among populations with a lower burden of obesity and related chronic
disease, specifically, non-Hispanic whites and those with more
education/higher incomes.
Piernas et al., (2012). Purchases and consumption of CS products were
declining, documented an increasing trend in products that contain LCS,
especially important among households with children.
Gregory et al., (2014) Making a low calorie food more proximate will reduce
total energy intake and increase intake of a low calorie food, even when a
higher calorie and more preferred food is also available, but less proximate.
Paul et al., (2012) Availability of lower-calorie foods is increased and is also
combined with labeling and reduced prices, students make healthier choices
without buying more or fewer products from school vending machines.

13. Stevia- A low calorie Sweetener:
Saurabh et al., (2015) Stevioside made from stevia leaves can be used to
make various food products for sweetening purposes, which could be a
boon to diabetic patients who are barred from taking sugar.
Katarzyna et al., (2015) Stevia Rebaudiana Bertoni has an increasingly
extensive range of applications worldwide, not only as a sweetener, but
also as a food additive reducing energy value of food stuffs.
Jorge et al., (2015) The polar compounds obtained during the extraction
like chlorophylls, carotenoids, phenolic compounds and flavonoids
contribute to the antioxidative activity measured. The leaves of S.
Rebaudiana Bertoni could be used not only as a source of non-caloric
sweeteners but also naturally occurring antioxidants.

14. Stevia replacing sugar in ice-cream:
Mohammad et al., (2014) Reported that stevia in combination with sugar
resulted in low viscosity, high overrun and best sensory acceptance. Sugar
with Stevia may be a choice to produce low caloric and GI ice creams.
Pon et al., (2015) Stevia ice cream has a lower melting rate and has a higher
sustainability. The power law also showed that apparent viscosities of stevia
ice cream were higher. Therefore, stevia can be used as a natural sugar
substitute in ice cream production.
Irma et al., (2016) Sensory evaluation showed significant differences
between the control group (Ice cream with sugar) and Experimental (Sugar
and Stevia ice cream) obtained, however all of them with a score above the
indifference point suggesting that those products would have a potential to
be commercialized.

15. Receiving of milk
Figuring of mix
(milk, cream, SMP, sugar (control), stevia (experimental), stabilizer)
Making the mix
Pasteurization of mix (68°C for 30 min.)
Homogenizing the mix (210-240 psi for 5 mins.)
Cooling mix at room temperature
Flavors Blending
Blending of mix (90 sec.)
Freezing of mix (-4 to -5°C)
Packaging
Storage at -5°C
Source: De and Ray (2000)

16. Ingredients (%) Formulation
Control A B C
Full Cream Milk 72.0 83.2 82.8 82.3
Non-Fat Milk Solid 4.8 5.6 5.5 5.5
Butter 8.2 9.4 9.4 9.3
Sugar 14.0 0.0 0.0 0.0
Stevia Powder 0.0 0.6 1.1 1.7
Lecithin 0.4 0.5 0.5 0.5
Water 0.6 0.7 0.7 0.7

17. Experimental ice creams will be prepared using the following process with three
different proportions of stevia replacing sugar. Ice cream formulation of A, B, and
C equivalent to sugar of 0.6, 1.1 and 1.7, respectively, will be used since 1 g stevia
powder is equivalent to sweetness provided by 14 g sugar.
Milk and water will be heated using a jacketed kettle to 65 ± 1°C. Non-fat milk
powder and lecithin are weighed and mixed before pouring into the heated milk.
The mixtures will be stirred, and melted butter will be added. The mixtures will be
pasteurized at 65 ± 1°C, held for 30 minutes and then homogenized at 210-240 psi
for 5 minutes using a high speed homogenizer.
The ice cream mixes will be aged for 24 hours at 4 ± 1°C in a stainless steel
container.
They are then transferred into a hard ice cream maker and will be whipped until
cool.
When the ice creams’ temperature reaches 5.5°C, they will be drawn out from the
machine to be filled into 220 ml polypropylene cups and should be carefully leveled
to avoid compaction in order to prevent the air from being displaced from the pores
otherwise ice cream becomes hard as this will affect the texture profile analysis.
The ice creams will be transferred to the blast freezer to be hardened at -18°C.
Ice creams will be stored for five days in a cabinet freezer (-18°C) before being
analyzed.

18. Evaluating the physical properties of stevia ice-cream:
Physical properties of the ice cream like meltdown (%), rheological properties,
overrun (%), Total soluble solids, Hardness (N), cohesiveness, chewiness,
springiness, and gumminess will be studied.
Overrun percentage: On %= 100 (Wm - Wic)/Wic
(Wm (g) is the weight of a given volume of mix and Wic (g) is the weight of same
volume of ice cream).
Total soluble solid will be measured using a Palatte-style digital refractometer
and ranged from 0% to 45% Brix.
Texture analyzer (TA-XT2i, Stable Micro System, UK) will be used to determine
the hardness, adhesiveness, cohesiveness, gumminess, and springiness of the ice
cream.
Viscosity and rheology will be measured using Rheometer.
Meltdown of ice cream will be measured using, 80.0 ± 2 g of sample placed on a
wire mesh attached to a graduated cylinder and maintained under a controlled
temperature chamber at 25ºC. The dripped volume will be measured at a 10
minute intervals for a total of 45 minutes. The first drop time was measured as
the volume drip per minute. The data recorded will be used to determine the
melting rate (ml/minute).

19. Evaluating the sensory characteristics of stevia ice cream:
When it comes to sensory analyses, ice cream has its own particularities
like the ideal temperature of degustation ranging from 10 until 12ºC and
a maximum of six samples for capture and absorption of sensory
interactions.
The participants will be of either sex, ranging in age between 20 and 50
years old, consisting of students and faculty of Food and Nutritional
Sciences Department at the University of Wisconsin-Stout.
Approximately 15g of each sample was placed in a 50ml disposable
container which was coded with three-digit numbers, sealed and kept in
a thermal box to maintain the samples’ temperature (approx. 10°C).
The participants will evaluate appearance, odor, consistency, taste. and
overall liking using a structured 9-point hedonic scale ranging from 1
(disliked it very much) to 9 (liked it very much).

20. Statistical Analysis:
Data will be entered into an Excel spreadsheet and uploaded to
SAS (version 9.4).
Statistical analysis was conducted using SAS (version 9.4) to
determine the means and standard deviation of the physical
data and sensory data.
An ANOVA will be conducted to determine statistical
significance and Least Square Means test will be conducted to
determine differences between means.

21. Ice cream developed replacing sugar with stevia will not effect
the sensory and physical properties and will be similar to
control ice-cream (with sugar).
At the end of study accurate percentage of stevia required to
formulate a perfect low calorie ice cream will be determined.
As the study includes experimental group with three different
formulations of ice-cream with stevia.
Therefore, stevia can be used as a sugar substitute in
formulating ice cream for the health conscious market due to
the benefits stevia provides and can make it commercially
available.

22. Major challenge would be to create a great tasting ice cream
product with zero sugar and zero fat. Which should be more
appealing to convenience consumers.
Cargill recommended a Lygomme blend (colloids obtained from
raw materials) which is a stabilizer designed specifically for ice
cream.
Lygomme blends can provide freeze/thaw stability, smooth
texture and creaminess, enhanced softness and volume, shape
retention and crystal ice growth control.
To provide sweetness, rebiana and erythritol can be used in
combination to remove calories and to provide a satisfying
sweetness.
Food processing company

23. Year 1 Year 2
1-6 months 6-12 months 1-2 months 6-12 months
Study Prep
Ice cream Formulation
Physical and Sensory
analysis
Analyzing the data
The first six months will be dedicated to preparation for the study, including
finalizing study-specific SOPs, ordering initial supplies and recruiting study
personnel.
Next six months will be dedicated to make trails of ice cream preparation with
different proportions of stevia.
Second year’s first six months will be used to analyze both the physical and sensory
characteristics of ice cream.
Next six months would be utilized to analyze the results and making comparisons
between both control and experimental ice-creams using statistical software.

24. A. Total salaries, wages and fringe benefits: $29,050
1. Research Associate at 100% time-1/2 year. $15, 000
Fringe benefits- At 27%-1 research Associate. $4,050
2 temporary workers at 30 hours per week for 6 months. $10,000
B. Non expendable Equipment (Price including Shipping) $28,661
Homogenizer (SRH2000-25) $12,000
Batch Freezer $4,000
Palatte-style digital refractometer $1.275
Texture analyzer $6,160
Rheometer $3,000
Precision Balance $3,500
C. Materials and supplies: $5,200
Raw materials $3,000
Computer Software $1,600
Test and Research Supplies $600

25. Ice
D. Travel: $2,500
E. Publication Cost: $300
F. All other Direct cost: $3,100
Advertising and screening- flyers, handouts and newspaper ads $600
Sensory Panelists- 5 members at $500 each $2,500
G. Total Direct cost $68,811
H. Indirect cost (0.25 of total direct cost) $17,202
I. Total amount of this request $86,013

26. Marcinek, K., & Krejpcio, Z. (2015). Stevia rebaudiana Bertoni: Health promoting properties
and therapeutic applications. J. Verbr. Lebensm. Journal Für Verbraucherschutz Und
Lebensmittelsicherheit, 11(1), 3-8. doi:10.1007/s00003-015-0968-2
Alizadeh, M., Azizi-Lalabadi, M., & Kheirouri, S. (2014). Impact of Using Stevia on
Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream. FNS Food and Nutrition
Sciences, 05(04), 390-396. doi:10.4236/fns.2014.54047
Pon, S.Y., Lee, W.J., & Chong, G.H. (2015). Texture and Rheological properties of stevia ice
cream. International Food Research Journal, 22(4), 1544-1549 (2015)
Aranda-Gonzalez, I., Perera-Pacheco, M., Barbosa-Martín, E., & Betancur-Ancona, D. (2016).
Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry
ice cream. Cienc. Rural Ciência Rural, 46(4), 604-609. doi:10.1590/0103-8478cr20150505
Piernas, C., Ng, S. W., & Popkin, B. (2013). Trends in purchases and intake of foods and
beverages containing caloric and low-calorie sweeteners over the last decade in the United States.
Pediatric Obesity, 8(4), 294-306. doi:10.1111/j.2047-6310.2013.00153.x
Bos, C., Lans, I., Rijnsoever, F. V., & Trijp, H. V. (2015). Consumer Acceptance of
Population-Level Intervention Strategies for Healthy Food Choices: The Role of Perceived Effectiveness
and Perceived Fairness. Nutrients, 7(9), 7842-7862. doi:10.3390/nu7095370
Kocken, P. L., Eeuwijk, J., Kesteren, N. M., Dusseldorp, E., Buijs, G., Bassa-Dafesh, Z., &
Snel, J. (2012). Promoting the Purchase of Low-Calorie Foods From School Vending Machines: A
Cluster-Randomized Controlled Study. Journal of School Health, 82(3), 115-122. doi:10.1111/j.1746-
1561.2011.00674.x

27. Goyal, S. K., S., & Goyal, R. K. (2009). Stevia ( Stevia rebaudiana ) a bio-sweetener: A
review. International Journal of Food Sciences and Nutrition, 61(1), 1-10.
doi:10.3109/09637480903193049
Giri, A., Rao, H. G., & V., R. (2012). Effect of partial replacement of sugar with stevia on the
quality of kulfi. J Food Sci Technol Journal of Food Science and Technology, 51(8), 1612-1616.
doi:10.1007/s13197-012-0655-6
http://www.idfa.org/news-views/media-kits/ice-cream/ice-cream-sales-trends
http://www.cityam.com/220727/which-countries-eat-most-ice-cream-world-heres-scoop
http://draxe.com/stevia-side-effects/
http://www.cargillfoods.com/na/en/product-development/reduced-calorie/light-ice-cream/index.jsp
http://www.ift.org/Food-Technology/Past-Issues/2016/April/Columns/ingredients-ice-cream-
ingredients.aspx?view=print&page=viewall