Abstract
Lactose intolerance is a widespread digestive disorder worldwide. It means that the patients cannot digest lactose in milk so they are not able to use products such as milk and ice cream. This study was aimed at investigating the properties of ice cream produced using sesame and hempseed milks along with addition of cacao and coffee. As the sesame and hempseed milk added fat content decreased from 8% to about 1%. Also aeration, viscosity and hardness sharply decreased and as compared to control this deprecation was about 40, 30 and 40%, respectively. According to the results of sensory test, the produced ice cream was less acceptable than regular ice cream; however, it would be useful for those people suffering from lactose intolerance. According to the results of sensory evaluation vegetable ice cream samples containing coffee had greater acceptance than vegetable ice cream samples containing cocoa. Therefore, development of vegetable ice cream by using sesame and hempseed milk proved to be possible as a novel food.

Leila Nateghi, Mahshid rezaei, Zahra Jafarian, Niloufar Ghofrani. (2018) THE FEASIBILITY OF MANUFACTURING VEGETABLE ICE CREAM USING SESAME AND HEMPSEED MILKS FLAVORED WITH CACAO AND COFFEE, , Volume 15, Issue 3.
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