Use of Limonium vulgare Mill. and Stevia in Rice Pudding Production and Determination of Quality Parameters During Storage

TL;DR

This study explores using stevia and Limonium vulgare in rice pudding to create a healthier, low-sugar dessert with functional benefits.

Contribution

The novelty lies in introducing stevia and Limonium vulgare to rice pudding, a new functional dessert formulation with health benefits.

Findings

Rice pudding samples with stevia and Limonium vulgare extract showed improved sensory scores and higher phenolic content.

Stevia and 10–15% Limonium vulgare extract reduced hydroxymethylfurfural accumulation in pudding formulations.

The study identified key volatile compounds and confirmed microbiological safety in all samples.

Abstract

In recent times, the increasing prevalence of health problems such as obesity, hypertension, and diabetes has led consumers to seek healthier food options. There has been a growing trend toward natural alternative foods for healthy eating. People are increasingly turning to low‐calorie functional foods. In this study, stevia, an alternative to sugar, and
Limonium vulgare
Mill., which is particularly rich in phenolic compounds and has high antioxidant activity, were used in the production of rice pudding (a Turkish milk pudding) with the aim of reducing sugar usage. Thus, a new functional dessert product was produced. As a result, rice pudding samples were produced with the addition of stevia, sugar,
Limonium vulgare
Mill. extract at determined ratios (5%, 10%, and 15%), and sugar with
Limonium vulgare
Mill. liquid extract at determined ratios (5%, 10%, and 15%). Some quality parameters of the obtained rice pudding samples were examined. The dry matter values of the samples were found to be in the range of 21.20–25.63, L* values 74.41–83.32, a* values 2.20–7.14, b* values 18.34–21.92, pH values 6.96–7.56, and water holding capacity values 29.73–74.08. When the overall liking scores were examined, the sample containing stevia +10%
Limonium vulgare
Mill. extract received the highest score on the first day of storage, while the sample containing stevia +15%
Limonium vulgare
Mill. extract received the highest score on the last day of storage. The total phenolic content increased with the increasing amount of added extract. The %DPPH inhibition increased proportionally with both the increasing amount of added extract and the storage time. In terms of microbiology, the yeast and mold count was at its maximum level in the sample containing stevia +15%
Limonium vulgare
Mill. extract, while no total coliform group microorganisms were found in any of the samples. The major volatile compounds identified in the sütlaç samples were benzene, 1,3‐dimethylbenzene, p‐xylene, o‐xylene, γ‐terpinene, p‐cymene, 2‐nonanone oxime, methoxyphenyl, vanillin, and 18,18′‐bi‐1,4,7,10,13,16‐hexaoxacyclononadecane. Samples containing sugar combined with 5%–15%
Limonium vulgare
Mill. extract, as well as those containing stevia and 15%
Limonium vulgare
Mill. extract, exhibited HMF (hydroxymethylfurfural). Conversely, no hydroxymethylfurfural was detected in samples containing both sugar and stevia, or in those containing only
Limonium vulgare
Mill. extract at different concentrations. Our results indicate that substituting sugar with stevia in rice pudding formulations may mitigate hydroxymethylfurfural accumulation in specific formulations. With this study, the contributions of stevia and 10%–15%
Limonium vulgare
Mill. extract to the model food were investigated, and the usable ratios were determined. As a result of the analyses, the usability and acceptability of stevia and
Limonium vulgare
Mill. extract were determined, and their use in foods will be widespread.

When the literature is examined, there are very few studies on milk desserts, especially rice pudding. In this study, the use of
Limonium vulgare
Mill. plant and stevia, which has never been used in rice pudding, was discussed. A functional milk dessert production was presented to the literature by comparing the use of stevia and sugar. The study is original with the materials used and comparison. In addition, physicochemical, microbiological, sensory, flavor, and HMF analyses were performed on the obtained rice pudding, and many properties of the products obtained were investigated and discussed in detail. By reducing the use of sugar, it is aimed to prevent many health problems and to popularize the use of rice pudding, which people love to consume. Especially for children, diabetics, and people with obesity problems, a dessert that can be consumed with health and pleasure has been produced.

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