DEVELOPMENT OF TECHNOLOGY FOR USE OF CARROT AS A FUNCTIONAL INGREDIENT IN ICE CREAM
dc.contributor.advisor | Dr. (Ms.) S. V. Pinto | |
dc.contributor.author | DIAS DENZIL | |
dc.date.accessioned | 2017-02-27T11:14:13Z | |
dc.date.available | 2017-02-27T11:14:13Z | |
dc.date.issued | 2014 | |
dc.description.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. | en_US |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810002793 | |
dc.keywords | ICE CREAM, CARROT, FUNCTIONAL INGREDIENT, TECHNOLOGY | en_US |
dc.language.iso | en | en_US |
dc.publisher | AAU, Anand | en_US |
dc.research.problem | DEVELOPMENT OF TECHNOLOGY FOR USE OF CARROT AS A FUNCTIONAL INGREDIENT IN ICE CREAM | en_US |
dc.sub | Dairy Technology | en_US |
dc.subject | dairy science, dairy technology | en_US |
dc.subject | technology | en_US |
dc.theme | ice cream | en_US |
dc.these.type | M.Sc | en_US |
dc.title | DEVELOPMENT OF TECHNOLOGY FOR USE OF CARROT AS A FUNCTIONAL INGREDIENT IN ICE CREAM | en_US |
dc.type | Thesis | en_US |