DEVELOPMENT OF TECHNOLOGY FOR USE OF CARROT AS A FUNCTIONAL INGREDIENT IN ICE CREAM
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Date
2014
Authors
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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 “carrot” ice cream. The study was undertaken in four
phases which involved: PHASE–I: Selecting a suitable variety and standardizing method
for processing of carrot, PHASE–II: Selecting the most suitable form/s of carrot and
development of a formulation for carrot ice cream, PHASE–III: Selecting desired level of
processed carrot forms viz. carrot shreds and carrot puree in carrot ice cream using
Response Surface Methodology, PHASE–IV: Selecting compatible flavour/s in
formulation of carrot ice cream and assessing the cost effectiveness of the formulated
carrot ice cream against vanilla ice cream.
Description
Keywords
dairy science, dairy technology, technology