Investigations on preparation of non-dairy ice cream.

Ramanna, B. R. (1975) Investigations on preparation of non-dairy ice cream. Journal of Food Science and Technology, India, 12 (1). 43-44, 3 ref..

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Abstract

Neutralized and spray-dried groundnut protein isolate was used instead of milk SNF to make non-dairy ice cream. The cost, when using non-milk fat also, was slightly less than that of an all-dairy mix with similar fat but lower protein content. No major problems of manufacture were encountered and large scale trials in industrial units gave quite acceptable ice cream.

Item Type:	Article
Uncontrolled Keywords:	GROUNDNUTS-; ice cream, groundnut protein isolates for non-dairy; ICE-CREAM; groundnut protein isolates for non-dairy ice cream; COSTS-; ice cream, groundnut protein isolates costs for non-dairy; PROTEINS-(UNCONVENTIONAL)
Subjects:	600 Technology > 08 Food technology > 27 Dairy products 600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Mar 2010 09:41
Last Modified:	18 Mar 2010 09:41
URI:	http://ir.cftri.res.in/id/eprint/7111

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