Abstract
Ice cream is made using different proportions of colostrum. The physical chemical activity, rheology, antioxidant scavenging and organoleptic properties of colostrum-fortified ice cream were studied. From the results obtained, it was found that there was an increase in the content of protein, carbohydrates and antioxidants by adding colostrum during the manufacture of ice cream and the T3 score was higher (30% colostrum) than control. The chemical composition of the produced ice cream indicates excess fat, ash, TS and mineral contents; there was also an increase in the viscosity and antioxidant activity by increasing the added colostrum. On the other hand, all types of ice cream showed a decrease in mating rate. Tissue properties (TPA) are improved by increasing the amount of added colostrum. Conclusively, there was improvement in nutritional and sensory properties by adding colostrum.
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