A Comprehensive Review On Advance Techniques Used For Development Of Frozen Desserts
Abstract
Frozen dessert has been regarded as a decadent dessert for a long time. Food technologists have been working on making frozen desserts and ice cream better in terms of dietary intake and functioning. Around the world, ice cream and frozen desserts are widely consumed. Even though ice cream is a widely consumed frozen treat worldwide. The advance techniques used for development of frozen desserts includes Low temperature extrusion, cryogenic freezing, and micro fluidization. Ice recrystallization, in which ice crystals progressively get bigger over time according to thermodynamic ripening principles, is one of the main problems with frozen desserts shelf life and causes the texture of the product to become coarse. Therefore, this review comprises of different techniques used for development of frozen desserts.
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