Taro Ice Cream: Addition of Colocasia esculenta Stem to Improve Antioxidant Activity in Ice Cream

Ice cream.

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 ...

Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract

The aim of this study was to produce the ice cream with potential antidiabetic effects by addition of pistachio peel extract (PPE) (0, 10, 20 and 30% on dry matter basis). The properties of produced ice creams such as physicochemical, rheological, antioxidant, antidiabetic and sensory properties were evaluated. The results indicated that ice creams containing 20 and 30% of PPE provided desired ...

Bacterial Standards for Ice-Cream

Within the last two or three years, the manufacture and consumption of ice-cream in the city of Calcutta have enormously increased. Numerous small and large cafes and restaurants have sprung up, and most of them are preparing and supplying ice-cream to their customers, civil and military. The production of ice-cream by large scale manufacturing companies has gone up tenfold and more, and the ic...

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 ...