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World Journal of Engineering
Research and Technology

An International Peer Reviewed Journal for Engineering Research and Technology

ISSN 2454-695X

Impact Factor : 5.924

ICV : 79.45

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Indexing

Abstract

PHYSICAL PROPERTIES AND SENSORY EVALUATION OF ICE CREAM FORTIFIED WITH CICHORIUM PUMILUM, JACQ CRUDE EXTRACT

Dr. Nadia A. Abou-zeid*

ABSTRACT

The genus Cichorium has a rich history of use in folklore and is widely eaten by the farmers. It is also widely used medicinally to treat various ailments ranging from wounds to diabetes. It was discovered that the root of Cichorium contained up to 40% inulin, which has a negligible impact on blood sugar and thus is suitable for diabetics, the crude extract prepared from cichorium had satisfactory proteolytic activities which offers a practical way to reduce its antigenic protein fractions. In this study we investigated the effects of fortified milk (that is used in ice cream manufacture) with Cichorium crude extract (CCA) on the physical and sensory properties of the resulting ice cream.

[Full Text Article]