Title of article
Studies on Preparation and Accept Ability of Ice Cream by using Coconut Powder
Author/Authors
S. M، Gaikwad نويسنده Department of Dairy Science, Shivneri College, Shirur Anantpal, Dist. Latur (M.S.), India , , S. N، Landge نويسنده Department of Dairy Science, Maharashtra Udaygiri College, Udgir, India , , K. G، Dande نويسنده Department of Dairy Science, Mahatma Basweshwar College, Latur, (M.S.) , , I. P، Sonpasare نويسنده Corresponding author Department of Dairy Science, Maharashtra Udaygiri College, Udgir, (M.S.) , , B.R، Chavan نويسنده Corresponding author Department of Dairy Science, Maharashtra Udaygiri College, Udgir, (M.S.) ,
Issue Information
روزنامه با شماره پیاپی 0 سال 2012
Pages
5
From page
109
To page
113
Abstract
In this study efforts were made to ascertain the acceptability of ice cream by using coconut powder at different levels. Ice cream was prepared using different levels of coconut powder i.e. I1 (5%), I2 (7%), I3 (9%) and I4 (11%). The sample I2 was accepted and appreciated due to its smooth and uniform texture with pleasant mouthfeel. Addition of coconut powder not only enhanced the flavour but also helped to increase melting resistance power of ice cream.
Journal title
Journal of Animal Production Advances (JAPA)
Serial Year
2012
Journal title
Journal of Animal Production Advances (JAPA)
Record number
690897
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