High Value & Low Sugar Ice Cream

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High value ice cream

 

Brief Description of Technology Including Salient Features:

Enriched ice cream will helpful in improving the functional properties of product and intake of this specific product will certainly health beneficial, which can’t quantify in terms of rupees. Same time the technology will encourage proper disposal of winery wastes which will reduce impact on environment.

 

TargetUsers/Stake holders : Dairy Industry

Benefits/Utility: 1. Variation in taste and improved colour and aroma with natural look

                         2. High antioxidant and nutritional properties

                         3. Improvement in rheological properties including delayed melting

 

Description: Ice cream having antioxidant properties, natural attractive colour with slow melting

                                                            

 

Nutritive value:

1 Total Phenolics: 0.41 mg/g

2 Antioxidant activity: 1.95 mg/g

3 Protein: 4.05%

 

Ingredients: Milk, cream, SMP, sugar, processed fine wine lees from Cabernet Sauvignon wine

 

Technology Contact:

Name: Director

Address: ICAR-National Research Centre for Grapes,Post Box No. 3,Manjri Farm P.O.,SolapurRoad,Pune-412307

Email: director.nrcg@icar.gov.in

Phone Number: 020-26956002

Fax Number: 020-26956099

 

High value low sugar ice cream

 

Brief Description of Technology Including Salient Features:

Enriched ice cream will helpful in improving the functional properties of product and intake of this specific product will certainly health beneficial, which can’t quantify in terms of rupees. Same time the technology will encourage proper disposal of winery wastes which will reduce impact on environment.

 

TargetUsers/Stake holders : Dairy Industry

Benefits/Utility: 1. Variation in taste and improved colour and aroma with natural look

                         2. High antioxidant and nutritional properties

                         3. Improvement in rheological properties including delayed melting

 

Description: Ice cream suitable for diabetic people with pleasant natural colour and higher nutraceutical properties

                                                             

 

Nutritive value:

1 Total Phenolics: 0.23 mg/g

2 Antioxidant activity: 149.64 µg BHT mg-1 E

3 Protein: 4.0%

 

Ingredients: Milk, cream, SMP, Saccharin, processed fine wine lees from Cabernet Sauvignon wine

 

Technology Contact:

Name: Director

Address: ICAR-National Research Centre for Grapes,Post Box No. 3,Manjri Farm P.O.,SolapurRoad,Pune-412307

Email: director.nrcg@icar.gov.in

Phone Number: 020-26956002

Fax Number: 020-26956099