Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream
| Autor: | K. B. Hebbar, Jwala P. Nair, Ravi Pandiselvam, Sandip Shill, M. R. Manikantan, P. P. Shameena Beegum, S. Neenu |
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| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
Chemistry Pulp (paper) digestive oral and skin physiology Flavour food and beverages Titratable acid Raw material engineering.material Total dissolved solids food Ice cream Skimmed milk engineering Original Article Food science skin and connective tissue diseases Sugar human activities Food Science |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-021-05279-y |
| Popis: | The investigation was aimed to understand the effect of coconut milk, tender coconut pulp, tender coconut water and coconut sugar on the qualitative attributes of ice cream. Five ice cream formulations were laid out to substitute the major ingredients of ice cream such as, dairy milk and butter with coconut milk, skim milk powder with tender coconut pulp, refined sugar with coconut sugar and potable water with tender coconut water. Two of the formulations were exclusively non-dairy, third one was the standard dairy ice cream, fourth formulation was with the inclusion of coconut sugar in the standard ice cream and the fifth one was standard ice cream with tender coconut and coconut sugar. Proximate composition of the raw materials revealed that coconut milk, tender coconut pulp and coconut sugar can contribute to the solids-non-fat content in ice cream. Significant effect (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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