UTILIZATION OF SWEET POTATO SOLIDS IN ICE CREAM FOR VALUE ADDITION
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Date
2020
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Department of Dairy Technology Sheth M.C. College of Dairy Science Anand Agricultural University, Anand
Abstract
Sweet potato - an underutilized root crop was subjected to osmo-vacuum (Osmo-vac)
dehydration treatment in order to preserve such solids and improve its taste. The
purpose of the present study was to evaluate the suitability of Sweet Potato Powder
(SPP) as partial replacer of solids in medium-fat chocolate/malt flavoured ice creams.
The following were the objectives of the present investigation.