NISCAIR Online Periodicals Repository

Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)]
NPR Vol.5 [2006] >
NPR Vol.5(1) [January-February 2006] >

Title: Ginger shreds as flavouring in ice cream
Authors: Pinto, Suneeta
Rathour, A K
Jana, A H
Prajapati, J P
Solanky, M J
Keywords: Ginger shreds
Melting resistance
Whipping ability
Issue Date: Feb-2006
Publisher: CSIR
IPC CodeInt. cl.7 A23G 9/00, A23G 9/02
Abstract: Ginger ice cream was prepared in an “ice and salt” type hand freezer using ginger shreds at 4, 6 and 8 % levels of ice cream mix and compared with control made using vanilla flavouring. The basic ice cream mix had 12% fat, 11% MSNF, 15% sucrose, 0.25% sodium alginate and 0.15% glycerol mono-stearate. Addition of ginger shreds resulted in decrease in all the compositional attributes (fat, protein, sugars and total solids) and pH and an increase in acidity, which was significant especially at higher levels of shred addition. The ginger shreds tended to increase the viscosity of ice cream mixes and melting resistance of ice cream significantly, especially at higher levels of its addition. The shreds had an adverse effect on overrun in ice cream. Ice cream containing 4% ginger shreds was found suitable for preparing ‘Ginger ice cream’; it had an edge over control with regard to sensory perception. The body and texture score of such ice cream increased significantly up to 6% addition, beyond which the score tended to decrease.
Page(s): 15-18
ISSN: 0975-1092 (Online); 0972-592X (Print)
Source:NPR Vol.5(1) [January-February 2006]

Files in This Item:

File Description SizeFormat
NPR 5(1) 15-18.pdf925.68 kBAdobe PDFView/Open
 Current Page Visits: 588 
Recommend this item


Online Submission of Articles |  NISCAIR Website |  National Knowledge Resources Consortium |  Contact us |  Feedback

Disclaimer: NISCAIR assumes no responsibility for the statements and opinions advanced by contributors. The editorial staff in its work of examining papers received for publication is helped, in an honorary capacity, by many distinguished engineers and scientists.

CC License Except where otherwise noted, the Articles on this site are licensed under Creative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India

Copyright © 2015 The Council of Scientific and Industrial Research, New Delhi. All rights reserved.

Powered by DSpace Copyright © 2002-2007 MIT and Hewlett-Packard | Compliant to OAI-PMH V 2.0

Home Page Total Visits: 163445 since 01-Sep-2015  Last updated on 21-Jun-2016Webmaster: