The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2–0.4% xanthan gum (XG), 2.5–12.5% fat, and 1–3% CSOB. Optimizati...

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Detalles Bibliográficos
Autores principales: Atik, Ilker, Tekin Cakmak, Zeynep Hazal, Avcı, Esra, Karasu, Salih
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535298/
https://www.ncbi.nlm.nih.gov/pubmed/34681350
http://dx.doi.org/10.3390/foods10102302

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535298/
https://www.ncbi.nlm.nih.gov/pubmed/34681350
http://dx.doi.org/10.3390/foods10102302

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