Ice creamBy‐productsProbioticLactobacillus acidophilusBifidobacterium animalis subsp. lactisDietary fibreThe objective of this study was to investigate the effects of adding dietary fibre‐rich by‐products to probiotic ice creams. For this purpose, fruit (grape, apricot, apple)‐ and grain (rice, ...
Compared with each substitute, milk fat significantly reduced the syrup, whey, and cooked milk flavors and increased the fresh milk and cream flavors of the ice cream. Results emphasized the importance of fat as a flavor modifier and the importance of certain fat replacers as aids in improving ...
The chemical composition, pH values and Titratable acidity and sensory properties of ice cream made from camel milk fortified with different kinds of dates were investigated. It was noted that there is increase in the ash content, protein content / dry matter, percentage of the Titratable acidity...
Flour obtained from peach pulp and peel was found to have a significant (p<0.05) effect on the chemical composition and elemental composition of ice cream samples, especially the rates of Ca, K, Mg, and P, which increased in the samples depending on the content of peach fibre. Sensory ...
This study indicated that although some differences were observed, most of the properties of the cholesterol-reduced ice cream were comparable to the control ice cream. 展开 关键词: Cholesterol reduction Cross-linked &beta -cyclodextrin Ice cream ...
An ice-cream with functional properties comprises milk, sugar, a stabilizer and vanilla. For groups of population, according to their age distribution and specifics of life activity, composition thereof is supplemented with a mineral and vitamin complex in the following ratio per one portion: vitami...
Ice Cream: Uses and Method of Manufacture Ice cream is a frozen dairy dessert obtained by freezing the ice cream mix with continuous agitation. It contains dairy and nondairy ingredients. It had its origins in Europe and was introduced to the United States, where it developed in... SS Deo...
The protein coating may comprise an enzyme such as lactoperoxidase or lactoferrin, and may be bound to the glass using a coupling agent of the silane type. Such microbeads are useful in hospital fluidized bedding for example for the treatment of burn patients....
Evaluation of organoleptic and physicochemical properties of ice cream by fortifying of purple yam (Dioscorea alata L.) and purple sweet potato (Ipomoea ba... Effects of 0, 5, 10, 15, 20% purple sweet potato powder (PSPP) added to cookies on their physicochemical and sensory properties were...
Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents This study evaluated the effects of microbial transglutaminase (TG) ( Streptoverticillium mobaraense ) on the properties of ice cream with 4, 6 and 8g/100g... PN Rossa,VM Burin...