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Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk

Ice cream is a popular dessert product across the world. Structure, body, taste, and odor properties are created by adding non-milk ingredients and milk ingredients. The main aim of the study is to decrease the caloric value of ice cream by using sugar and fat replacements. Ice cream treatments were...

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Main Authors: Atallah A. Atallah, Osama M. Morsy, Wael Abbas, El-Sayed G. Khater
Format: Artigo
Language:Inglês
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
ice cream
sweeteners
quality characteristics
calorific value
sugar profiles
scanning electron microscopy
Online Access:https://www.mdpi.com/2304-8158/11/3/490
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