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Enhancing Low-Fat Ice Cream with Date Fiber by siddhant sonwane is a document available to read on EtoBox.

This study investigates the effects of adding date fiber powder (DFP) to low-fat ice cream (LFIC) to enhance its characteristics. The addition of DFP improved the density, weight, and melting resistance of LFIC, while also affecting sensory attributes positively, although higher concentrations led to a slight decrease in flavor. Overall, LFIC with DFP showed better physicochemical and microbiological properties compared to the control, making it a promising ingredient for healthier ice cream options.

Author

siddhant sonwane

Language

EN