Ginger juice and paste (from 2 to 8%, ginger candy from 5 to 20%, and ginger powder from
0.5 to 2%) were incorporated into the ice cream mix prior to freezing. Inclusion of the juice …

In this study, determination of some physicochemical (total dry matter, fat, ash, protein,
titratable acidity, pH, complete melting time and first dripping times), sensory properties …

In recent past; change in lifestyle has paved the way for many diseases like obesity and
diabetes with huge demand for reduced calories low fat sugar free products. Therefore, to …

Fortified probiotic Greek dahi was formulated with pomegranate pulp (PP) and flaxseed
powder (FP). The product variables, viz. PP, FP and incubation time, were optimised based …

Dried chicory (Cichorium intybus L.) root extract (2-6%) and buttermilk (10-50%) were used
to prepare yoghurt-ice cream using stabilizer (0.5-0.25%) and emulsifier (0.5-0.25%). For the …

Bu çalışmada farklı oranlarda (% 4,% 8,% 12,% 16 ve% 20) kivi meyvesi ilave edilerek
üretilen dondurmaların bazı fiziksel, kimyasal, reolojik ve duyusal özellikleri araştırılmıştır …

In the present study, sensorial, microbiological and physicochemical difference of three sets
of curd were studied, as well as the changes taking place during storage at 4° C for 7 days …

Food producers process the sea buckthorn (Hippophae rhamnoides L.) as juice, jam, syrup
and wine which is considered a tonic product. The dried fruits may be a good base for …

In this research, the physical, chemical, rheological and sensory properties of ice creams of
kiwi addition at different ratios (4%, 8%, 12%, 16% and 20%) were investigated. The …

This study was aimed to develop a functional frozen yoghurt with incorporation of the
Moringa pod powder (MPP). Frozen yoghurt was prepared using indirect acidification …