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GOOSEBERRY AS A MATERIAL FOR QUICK FROZEN FRUIT CREAM.

[In Hungarian. / En hongrois.]

Author(s) : KRISZTA E., KEKESI J.

Type of article: Article

Summary

BECAUSE OF THE PECULIAR TASTE OF GOOSEBERRY THE RAW FRUIT IS LESS IN FAVOUR AMONG CONSUMERS, HOWEVER, AS QUICK-FROZEN CREAM CAN BECOME A NEW PRODUCT. THE AUTHORS HAVE PREPARED, FROM TWO SORTS OF GOOSEBERRY, FIVE KINDS OF CREAM ; ONE HAS A NATURAL AROMA AND THE OTHER FOUR VERSIONS ARE FLAVOURED WITH SUGAR, VANILLA, CINNAMON AND EGGS. THE CREAMS WERE FROZEN AT 243 K (-30 DEG C), AND COLD STORED AT 248 K (-25 DEG C). THE RESULTS OF SENSORY EVALUATIONS WERE THAT THE SUGARED AND VANILLA FLAVOURED CREAMS PROVED TO BE THE BEST.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1985-1165
  • Languages: Hungarian
  • Source: Hütöipar - vol. 30 - n. 2
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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