Low Fat Ice Cream: Quality of Low Fat Ice Cream as Influenced by Fig Addition

 
9783639361742: Low Fat Ice Cream: Quality of Low Fat Ice Cream as Influenced by Fig Addition

Ice cream is a palatable, nutritious and relatively inexpensive food available in many flavours, shapes, colours and with different formulations. Typical ice cream contains at least 10% fat and a predetermined quantity of air whipped into it. High intake of dietary fat is associated with increased risk of obesity, high blood cholesterol, coronary heart disease, gallbladder disorders and some types of cancer. So, the ice cream market is changing with increasing demand of nutritious, flavourful, low fat products containing maximum natural ingredients like fruits and nuts. This research was basically designed to assess the possibility of replacing milk fat with the addition of indigenous natural materials in ice cream formulations. Fat was replaced with the addition of figs paste. Figs (Ficus carica) provide the nutritional value; richness and mouth feel to food products and are fat and cholesterol free. Owing to these properties, figs proved to be a good fat substitute in ice cream formulations.

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About the Author:

Mian Anjum Murtaza is working as Assistant Professor at University of Sargodha, Sargodha-Pakistan. He got PhD degree from University of Agriculture, Faisalabad-Pakistan and post-doctorate from University of Reading, UK. He has 5 years teaching and research experience & has 25 publications in national and international journals and proceedings.

Mian Anjum Murtaza is working as Assistant Professor at University of Sargodha, Sargodha-Pakistan. He got PhD degree from University of Agriculture, Faisalabad-Pakistan and post-doctorate from University of Reading, UK. He has 5 years teaching and research experience & has 25 publications in national and international journals and proceedings.

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Book Description Book Condition: New. Publisher/Verlag: VDM Verlag Dr. Müller | Quality of Low Fat Ice Cream as Influenced by Fig Addition | Ice cream is a palatable, nutritious and relatively inexpensive food available in many flavours, shapes, colours and with different formulations. Typical ice cream contains at least 10% fat and a predetermined quantity of air whipped into it. High intake of dietary fat is associated with increased risk of obesity, high blood cholesterol, coronary heart disease, gallbladder disorders and some types of cancer. So, the ice cream market is changing with increasing demand of nutritious, flavourful, low fat products containing maximum natural ingredients like fruits and nuts. This research was basically designed to assess the possibility of replacing milk fat with the addition of indigenous natural materials in ice cream formulations. Fat was replaced with the addition of figs paste. Figs (Ficus carica) provide the nutritional value; richness and mouth feel to food products and are fat and cholesterol free. Owing to these properties, figs proved to be a good fat substitute in ice cream formulations. | Format: Paperback | Language/Sprache: english | 108 pp. Bookseller Inventory # K9783639361742

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Book Description VDM Verlag Jun 2011, 2011. Taschenbuch. Book Condition: Neu. Neuware - Ice cream is a palatable, nutritious and relatively inexpensive food available in many flavours, shapes, colours and with different formulations. Typical ice cream contains at least 10% fat and a predetermined quantity of air whipped into it. High intake of dietary fat is associated with increased risk of obesity, high blood cholesterol, coronary heart disease, gallbladder disorders and some types of cancer. So, the ice cream market is changing with increasing demand of nutritious, flavourful, low fat products containing maximum natural ingredients like fruits and nuts. This research was basically designed to assess the possibility of replacing milk fat with the addition of indigenous natural materials in ice cream formulations. Fat was replaced with the addition of figs paste. Figs (Ficus carica) provide the nutritional value; richness and mouth feel to food products and are fat and cholesterol free. Owing to these properties, figs proved to be a good fat substitute in ice cream formulations. 108 pp. Englisch. Bookseller Inventory # 9783639361742

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Book Description VDM Verlag Jun 2011, 2011. Taschenbuch. Book Condition: Neu. Neuware - Ice cream is a palatable, nutritious and relatively inexpensive food available in many flavours, shapes, colours and with different formulations. Typical ice cream contains at least 10% fat and a predetermined quantity of air whipped into it. High intake of dietary fat is associated with increased risk of obesity, high blood cholesterol, coronary heart disease, gallbladder disorders and some types of cancer. So, the ice cream market is changing with increasing demand of nutritious, flavourful, low fat products containing maximum natural ingredients like fruits and nuts. This research was basically designed to assess the possibility of replacing milk fat with the addition of indigenous natural materials in ice cream formulations. Fat was replaced with the addition of figs paste. Figs (Ficus carica) provide the nutritional value; richness and mouth feel to food products and are fat and cholesterol free. Owing to these properties, figs proved to be a good fat substitute in ice cream formulations. 108 pp. Englisch. Bookseller Inventory # 9783639361742

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Book Description VDM Verlag, Germany, 2011. Paperback. Book Condition: New. Language: English . Brand New Book. Ice cream is a palatable, nutritious and relatively inexpensive food available in many flavours, shapes, colours and with different formulations. Typical ice cream contains at least 10 fat and a predetermined quantity of air whipped into it. High intake of dietary fat is associated with increased risk of obesity, high blood cholesterol, coronary heart disease, gallbladder disorders and some types of cancer. So, the ice cream market is changing with increasing demand of nutritious, flavourful, low fat products containing maximum natural ingredients like fruits and nuts. This research was basically designed to assess the possibility of replacing milk fat with the addition of indigenous natural materials in ice cream formulations. Fat was replaced with the addition of figs paste. Figs (Ficus carica) provide the nutritional value; richness and mouth feel to food products and are fat and cholesterol free. Owing to these properties, figs proved to be a good fat substitute in ice cream formulations. Bookseller Inventory # KNV9783639361742

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Book Description VDM Verlag Jun 2011, 2011. Taschenbuch. Book Condition: Neu. This item is printed on demand - Print on Demand Neuware - Ice cream is a palatable, nutritious and relatively inexpensive food available in many flavours, shapes, colours and with different formulations. Typical ice cream contains at least 10% fat and a predetermined quantity of air whipped into it. High intake of dietary fat is associated with increased risk of obesity, high blood cholesterol, coronary heart disease, gallbladder disorders and some types of cancer. So, the ice cream market is changing with increasing demand of nutritious, flavourful, low fat products containing maximum natural ingredients like fruits and nuts. This research was basically designed to assess the possibility of replacing milk fat with the addition of indigenous natural materials in ice cream formulations. Fat was replaced with the addition of figs paste. Figs (Ficus carica) provide the nutritional value; richness and mouth feel to food products and are fat and cholesterol free. Owing to these properties, figs proved to be a good fat substitute in ice cream formulations. 108 pp. Englisch. Bookseller Inventory # 9783639361742

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