Development of functional ice cream with egg white hydrolysates
نویسندگان
چکیده
Ice cream is one of the world's most popular frozen desserts today, and its global consumption on rise. Widespread lactose intolerance cow's milk allergies are main causes for consumer demand alternatives, together with those following a dairy-free or vegan diet. All them have reduced population's interest towards dairy products. Nowadays, egg considered best sources bioactive compounds, so making functional food from it could be interest. The objective this research was to formulate ice based an white hydrolysate, which did not present any component also low-fat low-sugar. To carry out duty, different formulations hydrolysate-based creams were developed analyzed by means sensory analysis. results indicated that had properties similar commercial dairy-based cream. In conclusion, marketed as healthy alternative in future, especially aiming at specific groups population such intolerants, allergic proteins people who overweight, obesity other related complications.
منابع مشابه
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ژورنال
عنوان ژورنال: International Journal of Gastronomy and Food Science
سال: 2021
ISSN: ['1878-4518', '1878-450X']
DOI: https://doi.org/10.1016/j.ijgfs.2021.100334