Physicochemical, Sensory, Rheological Properties and Glycemic Index of Fresh Date Ice Cream
نویسندگان
چکیده
منابع مشابه
The effect of date versus sugar on sensory, physicochemical, and antioxidant properties of ice cream
Background: Despite the popularity of ice cream, its high content of sugar and fat is worrisome. Substituting sugar with natural and useful resources is one possible solution. Dates (Phoenix dactylifera) are rich in carbohydrates and are a good source of energy; they also have a large amount of phenolic compounds and anthocyanin. Aims: The aim of this ...
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current interests towards lowering fat content in food products and producing healthier and safer foods, have convinced ice cream manufacturers to substitute milk fat in ice cream with either carbohydrate or protein based fat replacers. in the present work, reduced-fat ice cream (5% fat) was produced using milk protein concentrate (65%) and inulin as fat replacers (0, 2 and 4%) as well as two t...
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in this research, stevia and inulin was used as sugar and fat replacer in dietetic ice cream formulation, respectively. ice cream formulation with stevia (0-100%) and inulin (0-85%) was optimizedusing response surface methodology.dependent variables included specific gravity (sg), viscosity, overrun, first drop and melting. the results showed that sg had converse relation with replacing stevia ...
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The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of 300℃ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) st...
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abstract in this study the possibility of utilizing date syrup as a sugar replacer in soft ice-cream was investigated. for this purpose control sample was formulated based on iranian ice- cream standard. data syrup which produced from third grade kabkab dates, replaced sucrose in four levels (25, 50, 75 and 100%). physical properties including overrun, viscosity and freezing point (drawing temp...
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ژورنال
عنوان ژورنال: Journal of Scientific Research and Reports
سال: 2014
ISSN: 2320-0227
DOI: 10.9734/jsrr/2014/7178