Studies on Preparation and Accept Ability of Ice Cream by using Coconut Powder
Journal Title: Journal of Animal Production Advances - Year 2012, Vol 2, Issue 2
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.
Authors and Affiliations
S. M Gaikwad, S. N Landge, B. R Chavan, K. G Dande, I. P Sonpasare
Keywords
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