[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Investigations on preparation of non-dairy ice cream.

Ramanna, B. R. (1975) Investigations on preparation of non-dairy ice cream. Journal of Food Science and Technology, India, 12 (1). 43-44, 3 ref..

[img] PDF
JFST_12(1)_43-44.pdf
Restricted to Registered users only

Download (106kB)

Abstract

Neutralized and spray-dried groundnut protein isolate was used instead of milk SNF to make non-dairy ice cream. The cost, when using non-milk fat also, was slightly less than that of an all-dairy mix with similar fat but lower protein content. No major problems of manufacture were encountered and large scale trials in industrial units gave quite acceptable ice cream.

Item Type: Article
Uncontrolled Keywords: GROUNDNUTS-; ice cream, groundnut protein isolates for non-dairy; ICE-CREAM; groundnut protein isolates for non-dairy ice cream; COSTS-; ice cream, groundnut protein isolates costs for non-dairy; PROTEINS-(UNCONVENTIONAL)
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Mar 2010 09:41
Last Modified: 18 Mar 2010 09:41
URI: http://ir.cftri.com/id/eprint/7111

Actions (login required)

View Item View Item