QUALITY CHARACTERIZATION OF CASEIN ENRICHED ICE CREAM WAFER CONE
2022
Ayyavoo Preamnath Manoharan | G. Saarunikesh | C. Ashokkumar
An investigation was carried out to assess the nurtional , texture profile, microbial and sensory quality of wafer cones. Refined wheat flour and water, lecthin oil, vegetable fat, baking powder, SMBS (Sodium Meta Bisulphite) were used for the preparation of the wafer cone. Treatments were prepared with casein powder at the rate of 3, 5 and 7 per cent for enriching the wafer cones and control samples were prepared by using refined wheat flour. The quality assessment for moisture, protein and fat was carried out using infrared analyser from NDC technologies. Sensory acceptability was assessed by 9- Point Hedonic Scale and results were analysed statistically.
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