EVALUATION OF THE SUITABILITY OF SAGO (TAPIOCA STARCH) AS A FUNCTIONAL INGREDIENT IN REGULAR ICE CREAM
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Date
2008
Authors
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Publisher
Anand Agricultural University, Anand
Abstract
The present study was planned and conducted to evaluate
the suitability of sago (tapioca starch) as a functional ingredient in
regular fat ice cream. Sago is natural, comprises of starch which
can serve as stabilizer and sago has certain dietary benefits. Many
people are fond of eating premium ice creams and frozen desserts
but due to high calorie content and high price they avoid
consuming such ice cream. In this study an attempt was made to
prepare a regular fat (10.0 per cent) ice cream using a combination
of sago and Whey Protein Concentrate (WPC) as stabilizer and
emulsifier respectively and see whether it can compare favourably
with premium ice cream in sensory quality. Hence, the
experimental ice cream (
Description
Keywords
Dairy Chemistry, Study