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N. Berrighi

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Open access Sep 2026

Rheological Characteristics, Antioxidant Capacity and Organoleptic Attributes of Ice Cream Fortified with Sugarcane Molasses

Background: The purpose of this study is to assess the use of molasses as a food additive in ice cream products. Methods: This by-product of sugar production, could be used as a replacement for white sugar at various ratios (0%, 15% and 30%). Result: The results showed that molasses is rich in minerals and bioactive co...

N. Berrighi · 1 citation

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