Dr. (Ms.) S. V. PintoDIAS DENZIL2017-02-272017-02-272014http://krishikosh.egranth.ac.in/handle/1/5810002793The 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.endairy science, dairy technologytechnologyThesis