Development Of Dietetic Ice Cream by Substitution of Milk Fat With Sunflower Oil and Linseed Oil
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Date
2015
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS, Chennai
Abstract
A study was carried out to prepare low saturated fat dietetic ice cream by incorporating
sunflower oil /linseed oil rice bran wax organogels. The organogels were prepared by adding
90 per cent sunflower/linseed oil plus 10 per cent rice bran wax. Sunflower and linseed oil
rice bran wax organogel was incorporated separately at 0, 2.5, 5.0, 7.5 and 10.0 per cent level
to replace milk fat of ice cream and treatments are named as control, T1, T2, T3, T4, T5, T6,
T7 and T8.
Description
TNV_THE_Y2015_MVN13012
Keywords
Veterinary Science, Livestock Products Technology