Development of Mellorine type frozen desserts: 1. Effect of stabilizers and emulsifiers


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Authors

  • KAUSHIK ADHTKARI
  • K L ARORA

Abstract

Mellorine type frozen desserts were manufactured using groundnut-oil and vanaspali ghee by standard manufacturing procedure with some modifications and compared with control ice-cream. The values of surface tension, relative viscosity melting rate and pH and sensory qualities of all types of desserts were comparable to those of control ice-cream, whereas free fat content was higher and whipping ability was lower than the control.

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Author Biographies

  • KAUSHIK ADHTKARI
    Kwality Ice-cream (I) Ltd, Calcutta 700 023
  • K L ARORA
    Scientist, Dairy Technology Division.

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Issue

Vol. 64 No. 5 (1994)

Section

Articles

License

The copyright of the articles published in The Indian Journal of Animal Sciences is vested with the Indian Council of Agricultural Research, which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The Council has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to ICAR.

How to Cite

ADHTKARI, K., & ARORA, K. L. (2013). Development of Mellorine type frozen desserts: 1. Effect of stabilizers and emulsifiers. The Indian Journal of Animal Sciences, 64(5). https://epubs.icar.org.in/index.php/IJAnS/article/view/30693