Preparation of fat‐free mulberry ice cream by using inulin and whey protein isolate as a fat substitute

Preparation of fat‐free mulberry ice cream by using inulin and whey protein isolate as a fat substitute

Abstract The standard ice cream consists of high calories and fat which could cause metabolic syndrome upon regular consumption. Therefore, this study developed a fat‐free ice cream using fat replacer including inulin (carbohydrate‐based) and whey protein isolate (WPI, protein‐based) at various conc...

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Bibliographic Details
Main Authors: Anantita Sangsuriyawong, Pathompol Suwanmongkol, Napassorn Peasura, Nichapha Kornsakkaya, Sasapin Disnil, Pornrat Sinchaipanit, Nilesh Nirmal
Format: Article
Language:English
Published: Wiley 2024-10-01
Series:eFood
Subjects:
fat
good health and well‐being
ice cream
inulin
mulberry
obesity
Online Access:https://doi.org/10.1002/efd2.70006
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https://doi.org/10.1002/efd2.70006

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