Kefir ice cream flavored with fruits and sweetened with honey: physical and chemical characteristics and acceptance

Klososki S. J., . and Oliveira A. S., . and Pimentel T. C., . and Januário J. G. B., . and Dias S. S., . Kefir ice cream flavored with fruits and sweetened with honey: physical and chemical characteristics and acceptance. pp. 179-187. ISSN 2231-7546

The physical and chemical characteristics and the acceptance of Kefir ice cream flavored with banana guava lemon or passion fruit and sweetened with honey were evaluated and compared to those of a commercial pineapple ice cream. Kefir ice creams were more acidic (pH 5.6-6.1) and had lower content of proteins (3.49-4.74 g/100g) lipids (3.54-6.85 g/100g except lemon ice cream 9.9 g/100g) and ashes (0.78-1.05 g/100g) than the commercial product but greater melting resistance. Banana ice cream showed firmness cohesiveness and overall acceptance similar to the commercial product but lower appearance and texture scores. The other ice creams had lower overall acceptance but the consumers liked slightly to moderate the products. It can be concluded that it is possible to develop fruit-flavored ice creams with Kefir fermented milk and sweetened with honey that have physicochemical and acceptance similar to conventional ice creams available in the market.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(23).p...

Abstract

The physical and chemical characteristics and the acceptance of Kefir ice cream flavored with banana guava lemon or passion fruit and sweetened with honey were evaluated and compared to those of a commercial pineapple ice cream. Kefir ice creams were more acidic (pH 5.6-6.1) and had lower content of proteins (3.49-4.74 g/100g) lipids (3.54-6.85 g/100g except lemon ice cream 9.9 g/100g) and ashes (0.78-1.05 g/100g) than the commercial product but greater melting resistance. Banana ice cream showed firmness cohesiveness and overall acceptance similar to the commercial product but lower appearance and texture scores. The other ice creams had lower overall acceptance but the consumers liked slightly to moderate the products. It can be concluded that it is possible to develop fruit-flavored ice creams with Kefir fermented milk and sweetened with honey that have physicochemical and acceptance similar to conventional ice creams available in the market.

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Item Type:	Article
AGROVOC Term:	Kefir
AGROVOC Term:	Icecream
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Fermentation
AGROVOC Term:	Fermented milk
AGROVOC Term:	Probiotics
AGROVOC Term:	Artificial sweeteners
AGROVOC Term:	Honey
AGROVOC Term:	Chemical composition
AGROVOC Term:	Physical properties
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24004

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