Vegetable fat utilization in ice cream production
2001
Minas, R.A. | Gomez, I.V. | Diongco, O.T.
Vegetable oils namely: corn, soya, and coconut were utilized as substitutes for cream at four levels of fat, i.e. 8, 10, 12 and 14 percent. Among the vegetable oils used, coconut ranked no. 1; soya, no. 2; and corn, no. 3 in overall acceptability. This could be produced up to 12 percent fat without flavor. Addition of flavor increased the level of utilization up to 14 percent. Among ice cream made of vegetable oils without flavor, coconut scored highest with mean 5.85 which was found significantly different (P0.05) from that of corn (3.55) and soya (4.6). When flavor was added, no significant mean difference was found among ice cream treated with vegetable oil. Comparison with the standard ice cream showed significant mean difference (P0.05). Ice cream made of vegetable fat had lower acceptability index than the standard ice cream where fat is supplied by fresh milk and cream
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños