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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Effect of roselle extracts on the selected quality characteristics of ice cream

TM Singoa Department of Food Science and Technology, University of Venda, Thohoyandou, South Africa
&
D. Beswab Department of Life and Consumer Sciences, University of South Africa, Florida, South AfricaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-2277-9046
ORCID Icon
Pages 42-53 | Received 17 Aug 2018, Accepted 27 Dec 2018, Published online: 29 Jan 2019

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Xu Chen, Xiaodan Shi, Xixi Cai, Fujia Yang, Ling Li, Jinhong Wu & Shaoyun Wang. (2021) Ice-binding proteins: a remarkable ice crystal regulator for frozen foods. Critical Reviews in Food Science and Nutrition 61:20, pages 3436-3449.
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Stephanie Dias Soares, Orquídea Vasconcelos dos Santos, Leyvison Rafael Vieira da Conceição, Hilton Túlio Costi, José Otávio Carrera Silva Júnior, Francisco das Chagas Alves do Nascimento & Rosinelson da Silva Pena. (2023) Nutritional and Technological Properties of Albino Peach Palm (Bactris gasipaes) from the Amazon: Influence of Cooking and Drying. Foods 12:23, pages 4344.
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Raghad Saad Musa Al MusaNajla Hussein Saper Al Garory. (2023) Studying the chemical composition and nutritional value of Iraqi buffalo buttermilk and its use in the manufacture of healthy ice cream. Bionatura 8:CSS 2, pages 1-14.
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Raghad S. Al Musa & Najla H. Al Garory. (2023) Studying the Chemical Composition and Nutritional Value of the Buttermilk Made From Iraqi Buffalo Milk and Its Use in the Manufacture of Healthy Ice Cream. IOP Conference Series: Earth and Environmental Science 1158:11, pages 112001.
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Putri Ramadhany & Gerry Irawan. (2022) The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet. Jurnal Teknologi dan Industri Pangan 33:2, pages 148-156.
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Moslem Sabaghi, Sedighe Tavasoli, Seyedeh Narges Jamali, Iman Katouzian & Afshin Faridi Esfanjani. (2022) The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review. Food and Bioprocess Technology 15:11, pages 2422-2455.
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Sandhya Subedi, Uthaiwan Suttisansanee, Aikkarach Kettawan, Chaowanee Chupeerach, Chanakan Khemthong, Sirinapa Thangsiri & Nattira On-nom. (2022) Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx. Nutrients 14:19, pages 4070.
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Teodora Petkova, Pavlina Doykina, Iordanka Alexieva, Dasha Mihaylova & Aneta Popova. (2022) Characterization of Fruit Sorbet Matrices with Added Value from Zizyphus jujuba and Stevia rebaudiana. Foods 11:18, pages 2748.
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Jelena Zagorska, Ieva Paeglite & Ruta Galoburda. (2022) Application of lactobionic acid in ice cream production. International Journal of Dairy Technology 75:3, pages 701-709.
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Magdalena Kowalczyk, Agata Znamirowska, Małgorzata Pawlos & Magdalena Buniowska. (2021) The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream. Animals 12:1, pages 70.
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Sina Makouie, Mohammad Alizadeh, Asghar Khosrowshahi & Omid Maleki. (2021) Physicochemical, textural, and sensory characteristics of ice cream incorporated with Nigella sativa seed oil microcapsules . Journal of Food Processing and Preservation 45:10.
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Suchismita Roy, Shaik Abdul Hussain, Writdhama G. Prasad & Yogesh Khetra. (2021) Effect of emulsifier blend on quality attributes and storage of high protein buffalo milk ice cream. LWT 150, pages 111903.
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Mohammad Jouki, Somayeh Jafari, Ali Jouki & Naimeh Khazaei. (2021) Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute. Food Science & Nutrition 9:9, pages 5119-5130.
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Esra Gençdağ, Ahmet Görgüç, Funda Aylan, Gülşah Arı, Özlem Bilgin & Fatih Mehmet Yılmaz. (2021) Techno‐functional effect of stevia extract substitution on dry fig–fortified ice cream. Journal of Food Processing and Preservation 45:6.
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Ivan Luzardo-Ocampo, Aurea K. Ramírez-Jiménez, Jimena Yañez, Luis Mojica & Diego A. Luna-Vital. (2021) Technological Applications of Natural Colorants in Food Systems: A Review. Foods 10:3, pages 634.
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Daniso Beswa, Muthulisi Siwela, Eric O. Amonsou & Unathi Kolanisi. (2020) Grain Quality, Provitamin A Carotenoid Profiles, and Sensory Quality of Provitamin A-Biofortified Maize Stiff Porridges. Foods 9:12, pages 1909.
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Abirami Ramu Ganesan & Munisamy Shanmugam. (2020) Isolation of phycoerythrin from Kappaphycus alvarezii: a potential natural colourant in ice cream. Journal of Applied Phycology 32:6, pages 4221-4233.
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Bhaskar Mani Adhikari, Tuyen Truong, Sangeeta Prakash, Nidhi Bansal & Bhesh Bhandari. (2020) Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream. International Dairy Journal 109, pages 104789.
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