Techno-functional effect of stevia extract substitution on dry fig-fortified ice cream

Added sugar-free functional ice cream was formulated and produced with dry fig (Ficus carica cv. Sarilop) and stevia leaf (Stevia rebaudiana Bertoni) extract. In this context, four different ice-cream formulations including 1%, 4%, 7%, and 10% (wt:wt) stevia extracts prepared by microwave-assisted method and a sucrose-added control sample were studied. Viscosity values of sucrose-free samples declined with 1% and 4% stevia substitutions, whereas increased with 7% and 10% stevia concentrations compared with the control sample. The 7% stevia-substituted ice cream and sugar-added sample revealed similar viscosities and sensory properties while stevia substitution led to higher complete melting rate (64%), total phenolic content (TPC) (162%), and antioxidant capacities (11% and 31%). Sugar replacement and stevia concentrations significantly affected the pH value, overrun, first dripping time, and color values. Aroma compounds of stevia-added ice creams differed from the control sample and decanal derivatives (octadecanal, 9-octadecenoic acid, and cyclononasiloxane) were of major volatile compounds in added sugar-free samples. Practical applications Sucrose is the most frequent ingredient used in ice-cream production. However, it has many disadvantages due to high glycemic index, which is correlated with metabolic syndrome, diabetes mellitus, obesity, hypertension, ischemic heart diseases, and dental caries. In this study, dry fig-fortified ice creams were produced with added sugar-free formulations, rather, four different concentrations of stevia leaf extracts were substituted. The extract preparations were also within the scope of the study, and microwave-assisted technique was used for this purpose. The stevia extract substitutions were highly effective on technological properties of ice creams in terms of overrun, first dripping time, melting rate, pH and viscosity. In addition, bioactive properties, that is, phenolic contents and antioxidant capacities of samples were determined. GC/MS volatile compounds were also analyzed. This study provides new insights for researchers and R&D departments of dairy industry who seek functional products with reduced sugar content.