WORLD JOURNAL OF ADVANCE
HEALTHCARE RESEARCH

Deama Zaki*, Nadia Safwat and Mohammed Naddaf

ABSTRACT

Background and Objective: The importance of the research comes by providing a natural sweetener, which is stevia, and the possibility of its inclusion in food processing, thus contributing to increasing healthy options for consumers, in addition to the importance and nutritional value of this plant, which is represented by its containment of antioxidants, minerals, and other substances that contribute to reducing the spread of diseases such as diabetes, cardiovascular diseases, dental caries, and many others. Methods: Stevia leaves were collected from a nursery in Banias, Tartous, Syria. The leaves were cleaned and then dried at room temperature Then it was ground using a Silver Crest laboratory mill The powder was kept in airtight jars at room temperature until the tests were carried out Skimmed milk powder of New Zealand origin was also used vanilla flavour Vegetable butter Hussein Al-Nasser Emulsifier E-472 CMC Installer Results: The sensory quality of each of the flavor, color and texture was affected by the addition of stevia leaf extract, as the samples to which the least quantity (10.15) ml was added excelled compared to those in which it was added, Total acidity, pH and percentage of fat were not affected by the addition of the extract in the processed ice cream. Conclusion: The addition of Stevia leaves extract to Ice cream can enhance its flavor and aroma, making it more appealing to consumers. The antioxidant properties of the extract can also help extend the shelf life of the dairy product by preventing oxidation and spoilage. Overall, incorporating Damask rose flower extract into dairy production can provide numerous health benefits and add value to the final product.

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