Study on the production and evaluation of yoghurt ice cream
2009
Magsi, A.B.
Study was hypothesized on production and evaluation of yoghurt ice cream. Total solids content of yoghurt ice cream was found 35.7% in trial 1 (T1), 32.29% in trial 2 (T2) and 30.38% in trial 3 (T3). TS content in T1 was significantly different (P less than 0.05) from the yoghurt ice cream produced in both T2 and T3. Protein content of yoghurt ice cream was noted 5.67% in T1, 5.07% in T2 and 4.81 % in T3. Protein content in T1 was significantly different (P less than 0.05) from the yoghurt ice cream produced in both T2 and T3. Fat content of yoghurt ice cream was observed as 5.13% in T1, 4.87% in T2 and 4.53% in T3. Fat content in T1 was significantly different (P less than 0.05) from the yoghurt ice cream produced in both T2 and T3. The ash content of yoghurt ice cream was evaluated as 1.29% in T1, 1.02% in T2 and 0.87% in T3. Ash content in T1 was significantly different (P less than 0.05) from the yoghurt ice cream produced in both T2 and T3.
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