The Impact of Ginger Extract (Zingiber officinale Rosc.) Addition on Overrun Value, Melting Resistance, Viscosity, and Hedonic Ratings in Gelato
Incorporating ginger into gelato can significantly enhance its physical properties and sensory attributes. Ginger contains bioactive compounds like gingerol, which contribute to its distinctive flavor and health benefits, such as anti-inflammatory and antioxidant properties. Ginger can contribute to...
| 主要な著者: | , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2024-06-01
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| シリーズ: | Journal of Applied Food Technology |
| 主題: | |
| オンライン･アクセス: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/23010 |