Using of maple syrup as an alternative to sucrose and whey in making healthy functional sherbet-ice

Abstract

The study was aimed to produce refreshing and healthy fat-free, low-calorie drinks by using acid whey as a basic material resulting from making cheese as an alternative to milk. Sugar has been replaced partially or completely with maple syrup at 0, 35, 70 and 100% and the chemical and physical tests of both blends were conducted. The level results showed a significant decrease in total solids, total sugars, viscosity, overrun, an increase in specific weight, and ash. The control treatment showed higher melting resistance than the rest of the treatments made with the replacement of sugar. Although the total acidity was lower than the comparison sample, the acidity of the maple syrup mixtures was observed to have significantly increased. The fat percentage was not affected by the addition of maple syrup and was not significant. Sensory evaluation showed that the 100% maple syrup sample received the highest sensory rating score.