Production of whipping cream containing low calorie sweeteners stevia and isomalt

Whipping cream is the cream that is used in some products especially eclair and cake and contains high amounts of fat and sugar that leads to diabetes, obesity and tooth decay. The aim of this study was to produce whipping cream by replacing sugar by low calorie sweeteners of stevia (relative sweetness is 250 to sucrose) and isomalt (relative sweetness is 0.5 to sucrose). Three test samples 50% Stevia 50% Isomalt, 60% Stevia 40% Isomalt, and 70% Stevia 30% Isomalt with control sample (containing sugar) were investigated in aspect of physicochemical and sensory properties on first, 30th and 60th days after manufacturing. During storage, values of pH, syneresis and overrun of the samples of whipping cream were deceased significantly (p ≤ 0.05) and amounts of acidity and viscosity were increased significantly (p ≤ 0.05). Sample containing 70% Stevia 30% Isomalt had the highest amounts of pH and sample containing 50% Stevia 50% Isomalt had the highest amounts of acidity, dry matter, syneresis, viscosity and overrun. The maximum score of color, taste, texture and overall acceptance was belonged to sample containing 60% Stevia 40% Isomalt. As a result, sample containing 60% Stevia 40% Isomalt was recognized as the best sample of view of sensory propeties. Therefore, sugar of whipping cream can be completely omitted and stevia with isomalt can be used as sugar substitute to make sweet flavor similar to sucrose and suitable texture in the product.