ArticleFood science & nutrition2024
Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Multianalytical Characterization of Elderberry (Foods (Basel, Switzerland) · 2026Article
- Functional, Nutritional and Biological Properties of Ice Cream Produced by Yeast Inoculation.Food science & nutrition · 2026Article
- Effect of Soursop (Food science & nutrition · 2025Article
- Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro-Biogenic Ice Cream.Food science & nutrition · 2025Article
- Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Food science & nutrition · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
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Abstract
Kefir is a healthy fermented dairy product, while ice cream is one of the most consumed dairy products. In this research, ice cream was fermented using a commercial kefir culture and flavored with a mint aroma in different proportions: 0% (KI), 0.2% (KIM2), 0.4% (KIM4), and 0.6% (KIM6). The study investigated the microbiological, thermal, rheological, textural, compositional, and sensory properties as well as antioxidant activity of kefir ice cream samples during 45-day storage. The lactic bacilli, lactic cocci, and
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