Chemical, microbial and sensory properties of a chestnut and milk ice cream with improved healthy characteristics

Chemical, microbial and sensory properties of a chestnut and milk ice cream with improved healthy characteristics

Blog Article

With the aim of revalorization of two productions of economic relevance (milk and chestnuts), Headphones a novel ice cream was formulated incorporating milk, chestnut flour and chestnut bits.Using the best sensory valued formula as a basis, eight ice cream formulations were elaborated replacing the ingredients normally used (milk fat, sucrose and Bar Soap carboxymethylcellulose) by healthier ones (olive oil, erythritol + steviol glycosides, and tara (Caesalpinia spinosa) gum, respectively).The formulations were analyzed for composition, physicochemical parameters, fatty acid profile, volatile profile, microbiological characteristics and sensory attributes.A general preference of the tasters was observed for the formulations containing sucrose over those made with the hypocaloric sweetener.