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Rheological and physicochemical properties of chia (Salvia hispanica L.) low fat sugar free ice milk.
Abstract
Chia seeds as a fat substitute and stabilizer were used to produce low fat chia ice milk.Sucralose was also used to have a sugar free low glycaemia chia ice milk.Chia seeds as ground or as a whole were added in ratios 2, 3 and 4 % to obtain 7 treatments including control.Treatments were analyzed for chemical, physicochemical, rheological and sensory properties.Addition of chia increased TS, TN, as...
Keywords
Sustainable Development Goals (SDG)
2023
Article
Open Access
2-Y Citation Average
0.712
Language
Country
Rheological and physicochemical properties of chia (Salvia hispanica L.) low fat sugar free ice milk.
Abstract
Chia seeds as a fat substitute and stabilizer were used to produce low fat chia ice milk.Sucralose was also used to have a sugar free low glycaemia chia ice milk.Chia seeds as ground or as a whole were added in ratios 2, 3 and 4 % to obtain 7 treatments including control.Treatments were analyzed for chemical, physicochemical, rheological and sensory properties.Addition of chia increased TS, TN, as...
Keywords
Sustainable Development Goals (SDG)
2023
Article
Open Access
2-Y Citation Average
0.712
Language
Country