A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil

A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil

In this study, we explored the sensory and nutritional properties of innovative ice-creams designed totally replacing cow’s milk cream with extra virgin olive oil (EVOO).Milk and chocolate flavored ice-creams containing 14.1% and 10.2% milk cream or 5.1% and 3.6% of EVOO were produced.In a triangle...

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Bibliographic Details
Main Authors: Silvia Tagliamonte, Lucia De Luca, Antonietta Donato, Antonello Paduano, Andrea Balivo, Alessandro Genovese, Raffaele Romano, Paola Vitaglione, Raffaele Sacchi
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Journal of Functional Foods
Subjects:
Functional foods
Gelato
Virgin olive oil
Antioxidant capacity
Polyphenols
Bioaccessibility
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464623000701

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http://www.sciencedirect.com/science/article/pii/S1756464623000701

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