Oligosaccharide is a non-digestible saccharide composed of 3 to 10 monosaccharides ( Shin et al., 2000). As a result, many studies have investigated the use of alternative sweeteners in ice cream, such as oligosaccharides and sorbitol instead of sugar ( Her et al., 2005a Her et al., 2005b). However, ice cream is a favorite dessert for men and women of all ages ( Her et al., 2005a Ko et al., 2014). Consequently, ice cream is not recommended as a dessert for children as well as for diabetic or obesity patients ( Kim, 2005). When consumed excessively, ice cream can result in lifestyle-related diseases such as diabetes or obesity because of the abrupt increase of blood sugar ( Her et al., 2005a Her et al., 2005b). It has high amounts of fat and sugar, and this can cause harmful effects on blood sugar or lipid metabolism ( Her et al., 2005a). Ice cream is a frozen dairy food made by freezing pasteurized mix composed of cream, egg yolk, sugar, milk and other materials ( Arbuckle, 1986).
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