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

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.

Keywords:

• Sensory analysis
• Fruit Up
• ice cream
• moist heat
• dry heat
• consumers

Acknowledgments

The authors are grateful to Wild Valencia S.A. for providing the Fruit Up® used in this work. The use of trade names and identification of specific equipment models is for scientific clarity and does not constitute product endorsement by the authors or the Universitat Politècnica de Valencia.