Food and Nutrition Sciences
Vol.7 No.6(2016), Paper ID 66303, 8
pages
DOI:10.4236/fns.2016.76041
Effect of Partial Fat Replacement by Whey Protein, Oat, Wheat Germ and Modified Starch on Sensory Properties, Viscosity and Antioxidant Activity of Reduced Fat Ice Cream
Samir A. Salem, Essam M. Hamad, Ihab S. Ashoush
Food Science and Human Nutrition Department, College of Agriculture and Veterinary Medicine,
Qassim University, Qassim, Saudi Arabia
Food Science and Human Nutrition Department, College of Agriculture and Veterinary Medicine,
Qassim University, Qassim, Saudi Arabia
Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
Food Science and Human Nutrition Department, College of Agriculture and Veterinary Medicine,
Qassim University, Qassim, Saudi Arabia
Department of Food Science, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
Copyright © 2016 Samir A. Salem, Essam M. Hamad, Ihab S. Ashoush et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Salem, S. , Hamad, E. and Ashoush, I. (2016) Effect of Partial Fat Replacement by Whey Protein, Oat, Wheat Germ and Modified Starch on Sensory Properties, Viscosity and Antioxidant Activity of Reduced Fat Ice Cream.
Food and Nutrition Sciences,
7, 397-404. doi:
10.4236/fns.2016.76041.