1 publication
-
Published Subscription
Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato JuiceBy Md. Anowar Kabir, Md. Bodrul Islam Talukder, Laizu Islam, Sabina Yasmin, Md. Sultan Mahomud, Joysree Roy
Abstract: AbstractRecently, consumers have tended to functional foods with more natural antioxidants, dietary fibers, minerals, vitamins, natural colorants and free of synthetic additives, etc. and tomato juice ice-cream will greatly contribute to this feature. This study determines the effect of tomato juice concentrations on the physico-chemical, functional and sensory properties of tomato juice ice cream. pH, texture, viscosity, melting rate and overrun were used to analyze the physico-chemical and functional properties …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 1, 2020 Read article →