Physicochemical properties of turmeric (Curcuma longa L.) and black pepper (Piper nigrum) enriched ice cream

Physicochemical properties of turmeric (Curcuma longa L.) and black pepper (Piper nigrum) enriched ice cream

The effect of turmeric powder and a mix of turmeric powder and black pepper on the physicochemical properties of ice cream samples was examined. Enriched ice creams were manufactured by adding turmeric powder at levels of 0.5 %, 1.0 % and 2.0 %, with or without 0.02 % black pepper and compared with...

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Bibliographic Details
Main Authors: Mirela Lučan Čolić, Martina Antunović, Jasmina Lukinac, Jurislav Babić, Antun Jozinović, Bojan Matijević, Tihana Nikolić, Marko Jukić
Format: Article
Language:English
Published: Croatian Dairy Union 2024-01-01
Series:Mljekarstvo
Subjects:
ice cream
turmeric powder
black pepper
physicochemical properties
Online Access:https://hrcak.srce.hr/file/450133

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