Development and characterization of functional low-fat frozen dairy dessert enhanced with dried lemongrass powder

Abstract

Methodology of functional low-fat frozen dairy dessert production, FFD: full-fat vanilla frozen dairy dessert with 6% fat to serve as a control, LFD: low-fat vanilla frozen dairy dessert (1% fat), T1: as low-fat frozen dairy dessert (1%) supplemented with 0.5% dried lemongrass (DLG), T2: as low-fat frozen dairy dessert (1%) supplemented with 1% DLG, T3: as low-fat frozen dairy dessert (1%) supplemented with 1.5% DLG.

Keywords

• dried lemongrass
• fat mimetic
• frozen dessert
• physicochemical properties
• antioxidant activity