STUDIES ON THE PHYSICAL AND CHEMICAL-PROPERTIES OF ICE CREAMS FORMULATED WITH DIFFERENT SUBSTITUTION LEVELS OF ARROWROOT POWDER FOR MILK SOLIDS NOT FAT

被引：0
|
作者：
VENKATESWARLU, JP
SASTRI, PM
RAO, MR
RANGANADHAM, M
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1990年 / 27卷 / 06期
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TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Replacement of milk solids - not - fat (SNF) with arrowroot powder at 20, 40 and 60% in soft serve ice cream indicated that replacement at multiple levels of 29% increased the pH, relative viscosity and melt down duration values and decreased the titratable acidity, specific gravity, protein content and over-run percentage values. It was observed that arrowroot powder could satisfactorily replace milk SNF upto 40% without impairing organoleptic qualities with a reduction of 12.04% cost of production.
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页码：390 / 391
页数：2
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