Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties

Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties

This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with st...

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Bibliographic Details
Main Authors: Ayla Arslaner, Mehmet Ali Salik, Salih Özdemir, Ahmet Akköse
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2019-12-01
Series:Czech Journal of Food Sciences
Subjects:
yogurt ice cream
thermal analysis
stevia
honey
ice cream stability
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201906-0008_yogurt-ice-cream-sweetened-with-sucrose-stevia-and-honey-some-quality-and-thermal-properties.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201906-0008_yogurt-ice-cream-sweetened-with-sucrose-stevia-and-honey-some-quality-and-thermal-properties.php

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