Carboxymethylcellulose and carrageenan as stabilizers in ginger-turmeric ice creams: physicochemical and sensory properties

Carboxymethylcellulose and carrageenan as stabilizers in ginger-turmeric ice creams: physicochemical and sensory properties

Abstract Ice cream is a frozen dessert usually made from dairy products, such as milk, often combined with other ingredients prepared by freezing and churning. Other ingredients can be added in the preparation of ice cream to increase its functional properties. Consuming ginger and turmeric extracts...

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Bibliographic Details
Main Authors: Mukhammad Fauzi, Soni Sisbudi Harsono, Iren Laurensa Prawidya Resmasari
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2025-05-01
Series:Brazilian Journal of Food Technology
Subjects:
Bioactive compounds
Stabilizer
CMC
overrun
sensory evaluation
melting behavior
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100414&lng=en&tlng=en
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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100414&lng=en&tlng=en

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