Naslov
Ice cream as a functional food: An overview of the technological, sensory and nutritional properties

Autori
Antunović, Martina ; Lučan Čolić, Mirela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts 44th International Dairy Experts Symposium / - , 2022, 51-51

Skup
44. hrvatski simpozij mljekarskih stručnjaka s međunarodnim sudjelovanjem

Mjesto i datum
Rovinj, Hrvatska, 12.10.2022. - 15.10.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
ice cream ; functional ice cream

Sažetak
Ice cream is a frozen mixture of milk, dairy ingredients and sugars and it is considered as one of the world's most popular frozen dessert for all age groups. This dairy dessert contains a large number of nutrients important for human health improving, such as proteins, vitamins, and minerals. On the other hand, ice cream is rich in milk lipids and sugars, so development of a functional ice cream by using sugar and fat replacements can be more beneficial to consumers health. In addition, dairy industries are interested in novel strategies and using of probiotics and wide range of other ingredients for functional ice cream making in order to improve its nutritive value and minimization of production costs. The aim of this review paper is to provide insight into the latest scientific information on the use of various ingredients in the functional ice cream making and their impact on the sensory properties and quality of the product.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA