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PROPERTIES OF AN ALGERIAN DATE SYRUP ICE CREAMBy CHOUGUI NADIA, MEHTOUT DAHBIA, SAIDANI SAMIRA, AIT YAHIA CHERIF
Abstract: - This present work aimed to develop an ice cream with an Algerian date syrup with a view to enriching antioxidants and to substitute the sugar present in high concentration (70%). First, the physicochemical parameters of the date syrup as well as its composition of antioxidants (total phenolic compounds, flavonoids, tannins) were studied and the antioxidant and antiradical activities were evaluated. Second, date syrup was incorporated in ice cream at …
Published in International Journal of Analytical and Applied Chemistry · Vol. 6, Issue 1, 2020 · pp. 46–53 Read article →