Revolution in Gelato: How a Traditional Ingredient Boosts Flavor and Health

Want to know how gelato can be both delicious and healthy? This article reveals the secrets of enriching ice cream with antioxidants and vitamin C using an exotic ingredient – gulkand. Tests of different proportions, sensory hits, and a scientific approach to ice cream production – it’s a recipe that delights both the palate and the body.

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Imagine gelato that not only melts in your mouth but also delivers a hefty dose of health – sounds like a dream for every ice cream maker and foodie, right? This article takes us on a journey through the world of ice cream production, where traditional Indian gulkand – a sweet rose jam – emerges as the star of innovation. The authors set out to explore how this aromatic addition can elevate the quality of ice cream, adding not just flavor but nutritional value too.

Let’s start with what gulkand is – a rose marvel, famed in Ayurveda for its cleansing properties and abundance of antioxidants. The article details how it was woven into the gelato recipe, testing concentrations from 0% to 18%. The result? The 10% gulkand version hit the sweet spot – a perfect balance of sweetness, texture, and health benefits. It’s not just theory – sensory tests showed it won over tasters, while chemical analysis confirmed 52.45 mg of antioxidants and a whopping 112.27 mg of vitamin C per 100 g of product.

Interestingly, the authors didn’t stop at flavor experiments. They also examined the plasticity of ice cream, melting resistance (0.49 ml/min – sounds impressive!), and hardness (719.02 mN), offering a treasure trove of insights for ice cream makers who care about dessert structure. Microbiologically, the product holds up too – it’s safe and ready to conquer the market.

This feels like a challenge to traditional ice cream production methods, but also an opportunity for something fresh. Now, picture how our app could shake things up! Designing a recipe with gulkand, tweaking sweetness or plasticity, or even calculating calories and generating allergen labels – it could all be simpler and faster. Why not go further and eliminate sanding effects or optimize stabilizer dosing? With this tool, ice cream makers could experiment with natural ingredients without worrying about costs or ruined batches.

The article isn’t just dry data – it’s inspiration for those who want their gelato to stand out. It blends science with pleasure, proving that innovation in the ice cream industry can be tasty, healthy, and… rosy. If you’re craving more details on how traditional ingredients transform modern desserts, this text is for you!

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Issues: gelato, eisproduktion, eisqualität, plastizität des eises, süße, antioxidantien, natürliche zutaten, gulkand, schmelzresistenz, nährwert