Cream for coffe with VIMANG

Abstract

A cream for coffee was developed starting from skim milk and vegetable fat, with the addition of a natural anto-oxidant extracted from mango peel (VIMANG). The use of soy milk was also evaluated taking into account its nutritional quality in order to obtain a product with a higher functionality. The Vimang content used in skim milk creams and soy milk creams were 1,2 and 0,6 % repectively. The caloric value of both creams was 171,6 and 170,44 kcal/100g respectively. The cont of proteins in both cases were above 3 % and carbohydrates araond 5 %.