DEVELOPMENT OF TECHNOLOGY FOR USE OF CARROT AS A FUNCTIONAL INGREDIENT IN ICE CREAM

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dc.contributor.advisorDr. (Ms.) S. V. Pinto
dc.contributor.authorDIAS DENZIL
dc.date.accessioned2017-02-27T11:14:13Z
dc.date.available2017-02-27T11:14:13Z
dc.date.issued2014
dc.description.abstractThe 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.urihttp://krishikosh.egranth.ac.in/handle/1/5810002793
dc.keywordsICE CREAM, CARROT, FUNCTIONAL INGREDIENT, TECHNOLOGYen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemDEVELOPMENT OF TECHNOLOGY FOR USE OF CARROT AS A FUNCTIONAL INGREDIENT IN ICE CREAMen_US
dc.subDairy Technologyen_US
dc.subjectdairy science, dairy technologyen_US
dc.subjecttechnologyen_US
dc.themeice creamen_US
dc.these.typeM.Scen_US
dc.titleDEVELOPMENT OF TECHNOLOGY FOR USE OF CARROT AS A FUNCTIONAL INGREDIENT IN ICE CREAMen_US
dc.typeThesisen_US
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