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There has been a growing trend toward natural alternative foods for healthy eating. People are increasingly turning to low\u2010calorie functional foods. In this study, stevia, an alternative to sugar, and <jats:styled-content style=\"fixed-case\"><jats:italic>Limonium vulgare<\/jats:italic><\/jats:styled-content> 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, <jats:styled-content style=\"fixed-case\"><jats:italic>Limonium vulgare<\/jats:italic><\/jats:styled-content> Mill. extract at determined ratios (5%, 10%, and 15%), and sugar with <jats:styled-content style=\"fixed-case\"><jats:italic>Limonium vulgare<\/jats:italic><\/jats:styled-content> 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\u201325.63, <jats:italic>L<\/jats:italic>* values 74.41\u201383.32, <jats:italic>a<\/jats:italic>* values 2.20\u20137.14, <jats:italic>b<\/jats:italic>* values 18.34\u201321.92, pH values 6.96\u20137.56, and water holding capacity values 29.73\u201374.08. When the overall liking scores were examined, the sample containing stevia +10% <jats:styled-content style=\"fixed-case\"><jats:italic>Limonium vulgare<\/jats:italic><\/jats:styled-content> Mill. extract received the highest score on the first day of storage, while the sample containing stevia +15% <jats:styled-content style=\"fixed-case\"><jats:italic>Limonium vulgare<\/jats:italic><\/jats:styled-content> 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% <jats:styled-content style=\"fixed-case\"><jats:italic>Limonium vulgare<\/jats:italic><\/jats:styled-content> Mill. extract, while no total coliform group microorganisms were found in any of the samples. The major volatile compounds identified in the s\u00fctla\u00e7 samples were benzene, 1,3\u2010dimethylbenzene, p\u2010xylene, o\u2010xylene, \u03b3\u2010terpinene, p\u2010cymene, 2\u2010nonanone oxime, methoxyphenyl, vanillin, and 18,18\u2032\u2010bi\u20101,4,7,10,13,16\u2010hexaoxacyclononadecane. Samples containing sugar combined with 5%\u201315% <jats:styled-content style=\"fixed-case\"><jats:italic>Limonium vulgare<\/jats:italic><\/jats:styled-content> Mill. extract, as well as those containing stevia and 15% <jats:styled-content style=\"fixed-case\"><jats:italic>Limonium vulgare<\/jats:italic><\/jats:styled-content> Mill. extract, exhibited HMF (hydroxymethylfurfural). Conversely, no hydroxymethylfurfural was detected in samples containing both sugar and stevia, or in those containing only <jats:styled-content style=\"fixed-case\"><jats:italic>Limonium vulgare<\/jats:italic><\/jats:styled-content> 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%\u201315% <jats:styled-content style=\"fixed-case\"><jats:italic>Limonium vulgare<\/jats:italic><\/jats:styled-content> 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 <jats:styled-content style=\"fixed-case\"><jats:italic>Limonium vulgare<\/jats:italic><\/jats:styled-content> Mill. extract were determined, and their use in foods will be widespread.<\/jats:p>","DOI":"10.1002\/fsn3.70297","type":"journal-article","created":{"date-parts":[[2025,5,21]],"date-time":"2025-05-21T04:34:39Z","timestamp":1747802079000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Use of <scp><i>Limonium vulgare<\/i><\/scp> Mill. and Stevia in Rice Pudding Production and Determination of Quality Parameters During Storage"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9787-4115","authenticated-orcid":false,"given":"Fadime","family":"Seyreko\u011flu","sequence":"first","affiliation":[{"name":"Food Processing Department, Suluova Vocational School Amasya University  Amasya T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1954-6102","authenticated-orcid":false,"given":"Sultan","family":"Acun","sequence":"additional","affiliation":[{"name":"Food Processing Department, Suluova Vocational School Amasya University  Amasya T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5898-1209","authenticated-orcid":false,"given":"Asl\u0131","family":"Yildirim Vardin","sequence":"additional","affiliation":[{"name":"Food Engineering Department, Engineering Faculty Ayd\u0131n Adnan Menderes University  Ayd\u0131n T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9676-1503","authenticated-orcid":false,"given":"Ali","family":"G\u00f6nc\u00fc","sequence":"additional","affiliation":[{"name":"Food Processing Department, \u00c7ine Vocational School Ayd\u0131n Adnan Menderes University  Ayd\u0131n T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,5,20]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.2174\/1381612822666161021142835"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules27030848"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.26717\/BJSTR.2018.06.001346"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2016.10.029"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2020.04.030"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jssas.2014.04.002"},{"issue":"4","key":"e_1_2_10_8_1","first-page":"975","article-title":"Baz\u0131 s\u00fctl\u00fc tatl\u0131lar\u0131n mikrobiyolojik kalitelerinin belirlenmesi","volume":"26","author":"Ali\u015farl\u0131 M.","year":"2002","journal-title":"Turkish Journal of Veterinary and Animal Sciences"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/s42452\u2010024\u201006216\u20102"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2011.565537"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942910902908896"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745\u20104557.2009.00271.x"},{"key":"e_1_2_10_13_1","unstructured":"Ayok S.2002.\u201cBursa il merkezinde t\u00fcketime sunulan s\u00fctl\u00fc tatl\u0131 \u00e7e\u015fitlerinden rice puding ke\u015fk\u00fcl kazandibi ve tavukg\u00f6\u011fs\u00fcnde mikrobiyolojik ve kimyasal \u00f6zelliklerin belirlenmesi.\u201d"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745\u20104549.2008.00233.x"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010016\u20102393\u20107"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.3390\/app12136384"},{"key":"e_1_2_10_17_1","unstructured":"Castillo M. 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