| Autor: |
Vikram Reddy Narala, Ivars Orlovs, Madara Asnate Jugbarde, Markus Masin |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Applied Food Research, Vol 2, Iss 1, Pp 100066- (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2772-5022 |
| DOI: |
10.1016/j.afres.2022.100066 |
| Popis: |
The aim of the current study was to investigate the inulin feasibility as a fat replacer in developing the low-fat pea protein vegan ice cream with prebiotic properties. So, the inulin was added at 2, 4, 6, and 8% to pea protein ice cream to replace the rapeseed oil and the melting behavior, hardness, adhesiveness and sensory attributes were compared with inulin-free pea protein ice cream. The results revealed that increased inulin content in the formulations lengthened the first dripping time of the ice cream. Significant (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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