Ice cream is a product with peculiar textural and organoleptic features and is highly
appreciated by a very broad spectrum of consumers. Ice cream's structure and colloidal …

This study reports the effect of extraction temperature (30–80° C), extraction time (2–4 h) and
water: seed ratio (10: 1–30: 1) on the yield, apparent viscosity, emulsion stability and hue …

Fats and oils are very important raw materials and functional ingredients for several food
products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings …

In the present paper, the functionality of basil seed gum (BSG), guar gum (GG) & their blend
(MGB, 50: 50), at the concentration of 0.35, 0.45, 0.50 and 0.55%, related to the rheological …

The investigation was aimed to understand the effect of coconut milk, tender coconut pulp,
tender coconut water and coconut sugar on the qualitative attributes of ice cream. Five ice …

The development of functional ice cream with reduction of fat and sugar added of Spirulina
platensis, phycocyanin extract and/or inulin as emulsifier, texture agent and sugar and fat …

The objective of the study was to characterize the effects of selected stabilizers on the
freezing process and the physicochemical properties of coconut milk ice cream. Two …

Soy protein hydrolysates with hydrolysis degree 4 (SPH4) and their xanthan gum (XG)
blends were subjected to heat-shearing treatment, and the resulting microparticulated SPH4 …

The aim of the current study was to investigate the inulin feasibility as a fat replacer in
developing the low-fat pea protein vegan ice cream with prebiotic properties. So, the inulin …

The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC)
substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology …