ice cream

Sensorial Quality and Physicochemical Properties of Newly Developed Ice-Cream, with Plant Originated Stabilizer; Modified Kithul (Caryota urens) Flour

J. A. A. C. Wijesinghe, K. M. P. Manamperi & D. H. M. Nandasiri · Asian Food Science Journal · 2020

Aims: Replacement of existing stabilizer in ice cream industry by using modified Kithul (Caryota urens) flour which helps to reduce usage of other ingredients which are used for improve the texture and creaminess of the product was examined. Kithul (Caryota urens) flour has bette...

Open access Research Article 10.9734/afsj/2020/v19i130229

Physicochemical, Sensory and Microbial Qualities of Ice Cream Stabilized with Hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum)

K. O. Aremu, T. M. Okonkwo, C. M. Eze, C. H. Agwu, J. I. Agbaka & A. N. Ibrahim · Asian Food Science Journal · 2020

Aims: To investigate the physicochemical, sensory and microbial qualities of ice cream stabilized with hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum. Study Design: A 4×5 split-plot in completely randomized design. Place and Duration of Study: Depa...

Open access Research Article 10.9734/afsj/2020/v16i130162

Development, Quality Evaluation and Acceptability of Ice Cream from Cow Milk, Tigernut and African Yam Bean Seed Milk

Ebele C. Okoye, Chinyere N. Onyekwelu & Chinyere A. Nghowu · Asian Food Science Journal · 2018

Background and Aim: Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products such as milk (usually cow milk). Recently, health-conscious individuals do not often consume ice cream because they are lactose intolerant. Hence...

Open access Research Article 10.9734/AFSJ/2018/42663