Plant-Based Milks: Alternatives to the Manufacture and Characterization of Ice Cream

This study investigated the potential use of dietary fibers (psyllium and pectin fibers added in different proportions of 0–10%) to improve the rheological, textural, and sensory characteristics of vegetable ice cream using vegetable milk (almond and hemp milk). Hemp milk was obtained from the peele...

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Bibliographic Details
Published in:Applied Sciences
Main Authors: Ana Leahu, Sorina Ropciuc, Cristina Ghinea
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Subjects:
vegetable ice cream
dietary fibers
sensorial properties
rheological properties
Online Access:https://www.mdpi.com/2076-3417/12/3/1754

Internet

https://www.mdpi.com/2076-3417/12/3/1754

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