Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers

• Main Authors: Ismail, A.H., Wongsakul, S., Ismail-Fitry, M.R, Rozzamri, A., Mat Yusoff, M.
• Format: Article
• Published: Rynnye Lyan Resources 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/87168/; https://www.myfoodresearch.com/vol-49474issue-6.html

Red palm olein (RPOL) is rich in nutritional and antioxidant compounds including carotenoids, tocopherols, and tocotrienols which makes it beneficial in food applications. However, to maintain the colloidal stability of RPOL in ice cream is challenging. Therefore, this study was carried out to formu...