Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 11, Special Issue 6 (2022)

Physicochemical properties of SPI, Inulin and Stevia enriched ice-cream

Author(s):
Vishal Kumar Jain and Dinesh Chandra Rai
Abstract:
In recent years consumers are directed their interest toward lowering fat and calorie content in food products and producing the healthier and therapeutic food products. In the present study Reduced fat, low calorie and protein rich Ice Cream was prepared by using soy protein isolates, inulin and stevia extract powder. The chemical and physical properties of Ice Cream samples were analyzed including fat, protein, carbohydrate, ash, moisture, total solid, titratable acidity, pH, overrun, viscosity, calorie value and melting rate. All chemical and physical properties of optimized Ice Cream was found significantly (P<0.05) different from the control sample except pH.
Pages: 577-583  |  293 Views  99 Downloads
How to cite this article:
Vishal Kumar Jain and Dinesh Chandra Rai. Physicochemical properties of SPI, Inulin and Stevia enriched ice-cream. The Pharma Innovation Journal. 2022; 11(6S): 577-583.

Call for book chapter