For the study, the team extracted cellulose nanofibrils (CNFs) from ground-up banana stems or rachis. The CNFs were then mixed into ice cream at varying concentrations, ranging from zero up to three-tenths of a gram per 100 grams of the dessert.
According to the researchers, the findings of the study suggest that tiny cellulose fibres extracted from banana plant waste to ice cream could slow the melting process which could possibly increase the shelf life of ice cream.
With Inputs From IANS
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