Preparation of fat‐free mulberry ice cream by using inulin and whey protein isolate as a fat substitute
Anantita Sangsuriyawong,
Pathompol Suwanmongkol,
Napassorn Peasura
et al.
Abstract:The standard ice cream consists of high calories and fat which could cause metabolic syndrome upon regular consumption. Therefore, this study developed a fat‐free ice cream using fat replacer including inulin (carbohydrate‐based) and whey protein isolate (WPI, protein‐based) at various concentrations (6%, 8%, and 10%) or their combination (1:1). Additionally, freeze‐dried mulberry fruit powder was used as a functional ingredient. The results indicated that both, inulin and WPI, function differently thereby aff… Show more
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