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dc.contributor.authorPinto, Suneeta-
dc.contributor.authorRathour, A K-
dc.contributor.authorJana, A H-
dc.contributor.authorPrajapati, J P-
dc.contributor.authorSolanky, M J-
dc.identifier.issn0975-1092 (Online); 0972-592X (Print)-
dc.description.abstractGinger 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.en_US
dc.relation.ispartofseriesInt. cl.7 A23G 9/00, A23G 9/02en_US
dc.sourceNPR Vol.5(1) [January-February 2006]en_US
dc.subjectGinger shredsen_US
dc.subjectMelting resistanceen_US
dc.subjectWhipping abilityen_US
dc.titleGinger shreds as flavouring in ice creamen_US
Appears in Collections:NPR Vol.5(1) [January-February 2006]

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