ShareUTILIZATION OF MEMBRANE-PRODUCED OILSEED ISOLATES IN SOFT-SERVE FROZEN DESSERTS.
Author(s) : LAWHON J., GOLIGHTLY N., LUSAS E.
Type of article: Article
Summary
PROCESSING DIAGRAM, BY ULTRAFILTRATION AND REVERSE OSMOSIS, OF PROTEIC ISOLATES OF SOY, GROUND-NUT AND COTTON ISOLATES. INSERTION OF THESE ISOLATES IN FROZEN DESSERT FORMULAE. SENSORY EVALUATION OF THE COLOUR, ODOUR, TEXTURE, FLAVOUR AND ACCEPTABILITY OF THESE DESSERTS CONSUMED IN THE THAWED STATE. THE PAPER CONCLUDES ON THE POSSIBLE REPLACEMENT OF THE DEFATTED MILK DRY MATTER BY THESE PROTEIC ISOLATES IN DESSERT FORMULAE.
Details
- Original title: UTILIZATION OF MEMBRANE-PRODUCED OILSEED ISOLATES IN SOFT-SERVE FROZEN DESSERTS.
- Record ID : 1981-1281
- Languages: English
- Source: J. am. Oil Chem. Soc. - vol. 57 - n. 9
- Publication date: 1980
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Peanut; Nutritional value; Protein; Quick freezing; Soya; Frozen dessert; Cotton
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