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The Effect of Replacing Stevia Sweetener with White Sugar on the Physicochemical Properties of Dairy Dessert Containing Chicken Feet Gelatin

Document Type : Research Paper

Authors

1 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

2 , Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

3 Food Technology, Researcher of Agriculture and Natural Resources Research and Education Center province, Fars, IRAN

10.22092/fooder.2026.369689.1423

Abstract

Milk-based dessert is one of the dairy products consumed as a snack and, in addition to its nutritional value, it creates variety in the consumer's basket of goods and has many fans. Considering the direct relationship between sugar consumption and diseases, production of dairy desserts using low-calorie sweeteners can be nutritionally important. The aim of this study was to extract gelatin from chicken feet and prepare a dairy dessert containing stevia, chicken foot gelatin, and oats. Gelatin was extracted from chicken feet by an acidic method, then the effect of replacing different levels of stevia (0t o100 percent) with sugar on the quality of dairy dessert samples was evaluated using Duncan's multiple range test using SAS software. According to the results, the gel strength of chicken leg gelatin was reported as 379.66 and the results indicated that increasing the percentage of stevia caused a decrease in the amount of dry matter, viscosity, texture hardness and an increase in the amount of water and transparency (L) in the dairy dessert samples by significant difference. The amount of dry matter, fat and pH of most dairy dessert samples were within the permissible range specified by the Iranian National Standard. In terms of overall sensory acceptance, dairy dessert samples containing 100% sugar and 50% stevia obtained the highest score in the hedonic test by the evaluators. According to the results presented, stevia can be a suitable substitute for commercial sugar in the formulation of low-calorie gelatin desserts.
 

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References
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Food Engineering Research
Volume 24, Issue 2 - Serial Number 79
Fall and Winter 2026
December 2025
Pages 165-176
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