Inulin as a fat replacer in pea protein vegan ice cream and its influence on textural properties and sensory attributes
The aim of the current study was to investigate the inulin feasibility as a fat replacer in developing the low-fat pea protein vegan ice cream with prebiotic properties. So, the inulin was added at 2, 4, 6, and 8% to pea protein ice cream to replace the rapeseed oil and the melting behavior, hardnes...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier B.V.
2022
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |