Author/Authors :
S. M، Gaikwad نويسنده Department of Dairy Science, Shivneri College, Shirur Anantpal, Dist. Latur (M.S.), India , , S. N، Landge نويسنده Department of Dairy Science, Maharashtra Udaygiri College, Udgir, India , , K. G، Dande نويسنده Department of Dairy Science, Mahatma Basweshwar College, Latur, (M.S.) , , I. P، Sonpasare نويسنده Corresponding author Department of Dairy Science, Maharashtra Udaygiri College, Udgir, (M.S.) , , B.R، Chavan نويسنده Corresponding author Department of Dairy Science, Maharashtra Udaygiri College, Udgir, (M.S.) ,
Abstract :
In this study efforts were made to ascertain the acceptability of ice cream by using coconut powder at different levels. Ice cream was prepared using different levels of coconut powder i.e. I1 (5%), I2 (7%), I3 (9%) and I4 (11%). The sample I2 was accepted and appreciated due to its smooth and uniform texture with pleasant mouthfeel. Addition of coconut powder not only enhanced the flavour but also helped to increase melting resistance power of ice cream.
