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Journal Article

Journal Article

Sensory Characteristics and Nutritional Analysis of Sherbet Ice-cream with Mulberry Fruit  [2003]

Kim, H.B.; Chang, S.J. (National Institute of Agriculture Science and Technology, RDA, Suwon, Republic of Korea);Kim, A.J.); Yuh, J.S. (College of Heyjeon , Hongseong, Republic of Korea);

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This study was carried out in order to investigate the sensory characteristics and nutritional analysis of sherbet ice-cream and ice-bar with mulberry fruits. In the sensory characteristics, sherbet ice-cream and ice-bar with 2% mulberry fruit extracts were revealed to have highest level on overall quality, color, texture, taste, and flavor. Content of crude protein, crude fat and crude ash were observed in higher level in 3% mulberry fruit extracts than others. In mineral analysis, Ca and K content were the highest in sherbet ice-cream and ice-bar with mulberry fruits. Also Mg, Fe and Zn content were higher level in 3% mulberry extracts than others
From the journal
Korean Journal of Sericultural Science
ISSN : 0440-2332

Bibliographic information

Language:
Korean
Type:
Summary
In AGRIS since:
2005
Volume:
2 illus; 4 table; 17 ref
All titles:
"Sensory Characteristics and Nutritional Analysis of Sherbet Ice-cream with Mulberry Fruit"@eng
Other:
"Summaries (En)"
"2 illus; 4 table; 17 ref"
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Bibliographic information

Language:
Korean
Type:
Summary
In AGRIS since:
2005
Volume:
2 illus; 4 table; 17 ref
All titles:
"Sensory Characteristics and Nutritional Analysis of Sherbet Ice-cream with Mulberry Fruit"@eng
Other:
"Summaries (En)"
"2 illus; 4 table; 17 ref"