Sensory characteristic of new formulated Bir Pletok ice cream

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 ...

Ice cream.

effect of stevia and inulin on the structure, physicochemical and sensory properties of dietetic ice cream

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 ...

Production of Synbiotic Ice Cream

The aim of this study was to evaluate the survivability of three probiotic strains Lactobacillus plantarum, Lactobacillus casei and Bifidobaterium bifidum in ice cream using microencapsulation by calcium alginate and whey protein concentrate. Also, the effect of different prebiotics (inulin, lactulose and Fructooligosaccharides) was studied. Six types of synbiotic ice cream containing free and ...

effects of soymilk powder on physicochemical, microbial and sensory properties of fermented probiotic soy ice-cream

0