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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.
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- PublisherVDM Verlag Dr. Müller
- Publication date2011
- ISBN 10 3639361741
- ISBN 13 9783639361742
- BindingPaperback
- Number of pages108
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Low Fat Ice Cream: Quality of Low Fat Ice Cream as Influenced by Fig Addition
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(2011)
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Low Fat Ice Cream
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Low Fat Ice Cream
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Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - 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. Seller Inventory # 9783639361742
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Low Fat Ice Cream Quality of Low Fat Ice Cream as Influenced by Fig Addition
Published by
VDM Verlag Dr. Müller
(2011)
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ISBN 13: 9783639361742
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Book Description PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # L0-9783639361742
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Low Fat Ice Cream : Quality of Low Fat Ice Cream as Influenced by Fig Addition
Published by
VDM Verlag Dr. Müller
(2011)
ISBN 10: 3639361741
ISBN 13: 9783639361742
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Book Description Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. Seller Inventory # 9783639361742
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Low Fat Ice Cream
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Book Description Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Murtaza Mian AnjumMian 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 Readi. Seller Inventory # 4980942
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Low Fat Ice Cream Quality of Low Fat Ice Cream as Influenced by Fig Addition
Published by
VDM Verlag Dr. Müller
(2011)
ISBN 10: 3639361741
ISBN 13: 9783639361742
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Book Description PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # L0-9783639361742
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