![]() ![]() Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The viscosity of each ice cream had no effect on the water content in any of the brands. The density of the samples showed almost similar values in all samples ( p>0.05). The higher the water content, the lower Brix and milk fat contents in all samples. ![]() ![]() The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The physical properties of the various ice creams were compared by manufacturing brand. The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. ![]()
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