عنوان مقاله [English]
Concentrated grape juice is one of the byproducts of grape that produces in vine areas of Iran traditionally.The aim of this research was to study use of concentrated grape juice as sugar replacer and its effects on the physicochemical and sensory properties of vanilla ice cream. In this research, the concentrated grape juice was used in five levels (0, 25, 50, 75, 100%) as sugar replacer in vanilla ice cream formulations. The results of this research showed that increasing in replacement ratio of concentrated grape juice, viscosity increased, and overrun and melting tate decreased significantly(p<0.01). Also adding concentrated grape juice to the ice cream, decreased pH and increased acidity significantly (p<0.01). The sensory properties analysised by 5 spot hedonic scale and its results showed that the use of concentrated grape juice in 50% replacement level improved Sensory properties such as color, flavor and had not deffects on texture of ice cream. also in terms of consumer was very acceptance and was selected as the best level to replace.
 - Stampanoni Koeferli, C.R., Piccinali, P., and Sigrist, S. (1996). The influence of fat, sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice-cream .J. Food Qual and Perfer., 7, 69–79.
 توکلیپور، ح.؛ کلباسی اشتری، احمد. (1392) بررسی ویژگیهای رئولوژیکی شیره انگور، فصلنامه علوم و صنایع غذایی، جلد 10، شماره 40، ص 129- 137.
 استاندارد بستنی. موسسه استاندارد و تحقیقات صنعتی ایران، شماره استاندارد 2450.