Asian Journal of Dairy and Food Research, volume 30 issue 1 (march 2011) :

SENSORY EVALUATION OF LOW FAT CUSTARD APPLE ICE-CREAM

S.L. Pawar, L.M. Karanjkar, S.P. Poul*
1Department of Animal Husbandry and Dairy science, Marathwada Agricultural University, Parbhani-431 402. (M.S.) India.
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Cite article:- Pawar S.L., Karanjkar L.M., Poul* S.P. (2024). SENSORY EVALUATION OF LOW FAT CUSTARD APPLE ICE-CREAM. Asian Journal of Dairy and Food Research. 30(1): . doi: .
Low fat ice-cream was prepared from 15 per cent custard apple pulp, 15 per cent sugar and
10 per cent fat with 0 (To), 0.2 (T1), 0.3 (T2) and 0.4 (T3) per cent of ascorbic acid and studied for
its sensory evaluation. The sensory score for overall acceptability of low fat ice-cream of treatments
T0, T1, T2 and T3 were 7.57, 8.18, 8.67 and 7.50, respectively. It was observed that 0.3 per cent
(T2) level of ascorbic acid was most acceptable and rated between like very much to like extremely
for all sensory attributes. Highly perishable custard apple pulp was well utilized in ice-cream.

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