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Vol. 12, Issue 2 (2023)

Utilization of wheat milling industry by-products for value added product development (Ice cream cone)

Author(s):
Manikanta M, Anjali Rana and Aashitosh A Inamdar
Abstract:
The use of wheat milling industry by-products like wheat bran and resultant Atta in the value added product like ice cream improves its Physico-chemical and nutritional value. The replacement of refined wheat flour (Maida) with resultant Atta and wheat bran increases the dietary fiber & mineral content and decreases the carbohydrate content of the product. The reduced carbohydrate and increased dietary fiber improve the texture (crispiness) of the ice cream cone. The colour and appearance of the product developed during the baking process. The optimum proposition of wheat bran and resultant Atta in the blend makes light golden brown colour and sweetish roasted or baked aroma during baking process. Which is suitable for the combination of the different ice creams. The probiotic ice cream contains probiotic micro flora, which requires prebiotics for the growth. Ice cream cone contains prebiotics, these acts as the food for probiotics.
Pages: 3679-3683  |  974 Views  744 Downloads


The Pharma Innovation Journal
How to cite this article:
Manikanta M, Anjali Rana, Aashitosh A Inamdar. Utilization of wheat milling industry by-products for value added product development (Ice cream cone). Pharma Innovation 2023;12(2):3679-3683.

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