A Comparison of Physicochemical and Sensory Characteristics of Ice Cream made from Cow's Milk, Soy Milk, or their Mix Powder
| Autor: | Abdolreza Mirchouli Borazgh, Mostafa Mazaheri Tehrani, Seyed Ali Mortazavi, Seyed Mohammad Ali Razavi |
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| Jazyk: | perština |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 1, Pp 73-84 (2020) |
| Druh dokumentu: | article |
| ISSN: | 2252-0937 2538-2357 |
| DOI: | 10.22101/jrifst.2020.184654.1091 |
| Popis: | In this research, in the preparation of ice cream, cow's milk and/or soy milk at a ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were substituted. Then, characteristics such as pH, viscosity, overrun, melt resistance and sensory properties were tested. The results indicated that by increasing the cow's milk replacement with soy milk, pH, viscosity and melting resistance significantly increased; however, overrun decreased (p < /em> |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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