EVALUATING MANGO LEATHER AS A NATURAL ADJUNCT FLAVOURING FOR “MANGO TID BITS” ICE CREAM
Loading...
Date
2014
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
AAU, Anand
Abstract
The present investigation was carried out with a view to evaluate the suitability of mango leather (Aam papad) as a new natural flavour adjunct and canned mango pulp or green mango essence as background flavouring in ice cream hereafter referred to as ‘Mango Tid Bits’ ice cream. The ice cream industries are always in search of new and natural flavouring for ice cream. The mango is a tropical fruit having valued nutrients with therapeutic properties that may render the ‘Mango Tid Bits’ ice cream ‘health-boosting’ too. The pleasing taste and texture of mango leather is enjoyed by all and the same when incorporated in ice cream may make the ice cream more flavourful and delightful
Description
Keywords
dairy science, dairy technology, Evaluation