The ice cream samples were
hydrolyzed before lipid analysis. The ash content was performed in
a muffle furnace (Elektro Therm Linn, 312.6 SO LM 1729, Germany)
set to 550 C. The moisture content was determined at 105 C
(DeLeo, model 48 TLK, Brazil), for approximately 4 h and the
measurement was done by weight difference. The carbohydrate
content was determined by the difference. All analyses were performed
in triplicate. The results were expressed as gram per 100 g
of dry matter (DM)