The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream

This study aimed to investigate the potential use of cold-pressed coconut oil by-products (COB) as a low-cost alternative source for plant-based drink and ice cream production. Firstly, a plant-based drink was produced from cold-pressed coconut oil by-products (COB drink) and compared with a commerc...

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Detalles Bibliográficos
Autores principales: Kasapoglu, Muhammed Zahid, Sagdic, Osman, Avci, Esra, Tekin-Cakmak, Zeynep Hazal, Karasu, Salih, Turker, Rabia Sena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914183/
https://www.ncbi.nlm.nih.gov/pubmed/36766178
http://dx.doi.org/10.3390/foods12030650

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914183/
https://www.ncbi.nlm.nih.gov/pubmed/36766178
http://dx.doi.org/10.3390/foods12030650

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