ShareA non-dairy frozen dessert utilizing pea protein isolate and hydrogenated Canola oil.
Author(s) : CHAN A. S. M.
Type of article: Article
Summary
The non-dairy frozen dessert has arisen due to consumer demand, rising raw material costs and availability of supply of dairy products. The development of such a dessert is described, the most acceptable formulation having the lowest quantity of pea protein isolate. Conventional ice-cream was not used as a control in the organoleptic evaluation of this product. G.R.S.
Details
- Original title: A non-dairy frozen dessert utilizing pea protein isolate and hydrogenated Canola oil.
- Record ID : 1993-1472
- Languages: English
- Source: J. Food Technol. - vol. 46 - n. 1
- Publication date: 1992/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Organoleptic property; Protein; Pea; Frozen dessert; Dietetics
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- Formats : PDF
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