UTILIZATION OF GHEE RESIDUE IN THE FORM OF CHIKKI (CANDY) IN DEVELOPING CONFECTION ICE CREAM
Loading...
Date
2018
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY, ANAND
Abstract
The present investigation was carried out to utilize ghee residue, a valued byproduct
of dairy industry, as an integral part of sugar/jaggery chikki as a particulate matter in
developing ‘Confection ice cream’. Ghee residue is highly nutritious and possesses cooked
and caramelized flavour. Utilizing ghee residue might contribute to desired flavour of
confection ice cream and help in salvaging byproduct. Therefore, the investigation was
undertaken to explore such possibility and the study was divided into five different phases.
Description
Keywords
null