Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry)

@article{Goraya2015EnhancingTF,
  title={Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry)},
  author={Rajpreet Kaur Goraya and Usha Bajwa},
  journal={Journal of Food Science and Technology},
  year={2015},
  volume={52},
  pages={7861-7871}
}
Amla (Indian gooseberry) and its processed products are rich source of vitamin C, phenols, dietary fibre and antioxidants. In contrast, ice cream is a poor source of these phytochemicals and antioxidants; therefore, the present investigation was undertaken to enhance the functional properties and nutritional quality of ice cream with the incorporation of processed amla. Ice cream was prepared using amla shreds, pulp, preserve and candy at 5 to 20 % and powder at 0.5 to 2.0 % levels in ice cream… CONTINUE READING

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