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ISSN: 2360-7874 |
Academic Research Journal of
Agricultural Science and Research |
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Vol. 8(3), pp. 189-199, April 2020 Research Ice Cream Nutrition and Its Health Impacts
Oli Legassa
Department of Food Science and Nutrition, Ethiopian Institute of Agricultural Research, Food Science and Nutrition Laboratory Research directorate, Debre zeit Center, Bishoftu, Oromiya, Ethiopia. E-mail: olilegassa59@gmail.com
Accepted 30 April 2020
Ice cream is a sweetened frozen dairy product preferred as snacks or dessert made of milk and milk products that is often added with fruits along with other essential ingredients like flavors colors. The objective of this review is to assess nutritional and health impacts of ice cream to identify the nutritional advantage and also its impacts on health. Ice cream are classified based on their ingredients and flavor used. Ice composes high sugars (20.7mg/100g) and fat (16mg/100gm) and other compositions like minerals, vitamins. Ice cream is a nutritious product which is very conducive for microbial growth specially, pathogenic organisms that cause a food borne out break. Some studies suggest that ice cream can be used as probiotic carrier but due to its high fat and sugar contents it may be unhealthy food for many individual. But, some studies have been conducted to find sugar substitute with little success because of organoleptic sensory impairment. By combining the two ideas (probiotics incorporation and reduction of fat and sugar) the ice cream consumption and its marketing have a chance to be grown fast.
Key Words: Ice Cream, probiotics, emulsifier, sugar, fat, healthy foods
How to cite this article (APA Style): Oli L (2020). Ice Cream Nutrition and Its Health Impacts. Acad. Res. J. Agri. Sci. Res. 8(3): 189-199
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