DEVELOPMENT OF TECHNOLOGY FOR USE OF BOTTLE GOURD AS A FUNCTIONAL INGREDIENT IN ICE CREAM
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Date
2014
Authors
Journal Title
Journal ISSN
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Publisher
AAU, Anand
Abstract
The present investigation was planned and conducted to develop a technology for the
manufacture of a vegetable based “bottle gourd” ice cream. The study was undertaken
in four phases which involved: PHASE–I: Selecting a suitable variety and
standardizing methods for processing of selected forms of bottle gourd, PHASE–II:
Selecting the most suitable form/s of bottle gourd and development of a formulation
for bottle gourd ice cream, PHASE–III: Selecting desired level of processed bottle
gourd forms viz. bottle gourd cubes and bottle gourd puree in bottle gourd ice cream
using Response Surface Methodology, PHASE–IV: Selecting compatible flavour/s in
formulation of bottle gourd ice cream and assessing the cost effectiveness of the
formulated bottle gourd ice cream against regular vanilla ice cream
Description
Keywords
economics, biological phenomena, resins, productivity, technological changes, exhibitions, developmental stages, marketing, biological development, selection, development