Similar results are seen in literature, where the highest acceptable addition of BSG in Frankfurter
sausages was found to be 10% (Özvural, et al., 2009), 10% in baked snacks (“crispy slices”)
(Ktenioudaki, et al., 2015), up to 40% in cookies (Stojceska, et al., 2008) and 30% in extruded
snacks (Stojceska, 2013), 15% in breads (Waters, et al., 2012), and 10% in pasta (Sobukola, et
al., 2013).
Applications in ice cream:
- Highest acceptable concentration is 10% total weight
- Sift after drying BSG (< 800um)
-