Probiotic viability, β-carotene and mineral contents, color, physicochemical and sensory properties of ice cream prepared with carrot (Daucus carota L.) puree and Bifidobacterium animalis subsp. lactis BB-12
In this study, we aimed to increase the functional properties of ice cream by adding carrot puree (CP; 10, 20 and 30 %) and Bifidobacterium animalis subsp. lactis BB-12. As CP addition increased, the total dry matter, fat, protein, ash, overrun, melting rate, viscosity, and L* and H° values of the i...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2025-03-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/clanak/475680 |
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