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More about Low Fat Ice Cream

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Book synopsis

Ice cream is a palatable, nutritious and relatively inexpensive food available in many flavours, shapes, colours and with different formulations. Typical ice cream contains at least 10% fat and a predetermined quantity of air whipped into it. High intake of dietary fat is associated with increased risk of obesity, high blood cholesterol, coronary heart disease, gallbladder disorders and some types of cancer. So, the ice cream market is changing with increasing demand of nutritious, flavourful, low fat products containing maximum natural ingredients like fruits and nuts. This research was basically designed to assess the possibility of replacing milk fat with the addition of indigenous natural materials in ice cream formulations. Fat was replaced with the addition of figs paste. Figs (Ficus carica) provide the nutritional value; richness and mouth feel to food products and are fat and cholesterol free. Owing to these properties, figs proved to be a good fat substitute in ice cream formulations.

Book details

Book category Books in English Technology, engineering, agriculture Agriculture & farming

• Full title: Low Fat Ice Cream
• Subtitle: Quality of Low Fat Ice Cream as Influenced by Fig Addition
• Author: Mian Anjum Murtaza, Nuzhat Huma
• Language: English
• Binding: Paperback
• Number of pages: 108
• EAN: 9783639361742
• ISBN: 3639361741
• ID: 06843063
• Publisher: VDM Verlag
• Weight: 180 g
• Dimensions: 153 × 230 × 8 mm
• Date of publishing: 02. June 2011

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