Impact of prebiotic fibre on the attributes of probiotic ice cream
Ice cream is a complex colloidal food system due to its components. Its complexity makes it an interesting vehicle for bioactive ingredients. In this study, we evaluated the effect of adding inulin (a prebiotic) to a probiotic vanilla-flavoured ice cream on quality parameters. Batches of ice cream...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad de Antioquia
2025-01-01
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| Series: | Revista Facultad de Ingeniería Universidad de Antioquia |
| Subjects: | |
| Online Access: | https://revistas.udea.edu.co/index.php/ingenieria/article/view/355942 |
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