Yayın: Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk
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Abstract High pressure homogenized hazelnut milk (HM) as a functional food compound was incorporated into ice cream as a replacer of cow milk (0-25-50-75-100%) to investigate its effect on the rheological, textural, physical, functional, and sensory properties of ice cream. Rheological experiments showed that the water-holding properties, flow behaviors, and emulsifying capacity of ice creams were improved by increasing HM ratio (p
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Elsevier BV