Use of sweet curd for fresh coconut macaroons
1987
Gomez, I.V. | Almazan, E.N. | Lawas, F.R.
Fresh unsalted curd was pre-cooked at 90 deg C. for 5 minutes upon addition of 10% sugar. This became the intermediate base for three recipes of macaroons type product using different levels of fresh coconut with varying amount of fresh sweetened condensed milk which eventually resulted to different levels of sweetness. Samples were distributed at random to consumer panel for tasting using a 9-point Hedonic Scale. Significant number of panelist favored the sweeter lots. No recipe was scored below "like moderately"
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Эту запись предоставил University of the Philippines at Los Baños