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Author Montira Nopharatana
Walaiporn Aiemphasit
Alternative TitleProduction of soy icecream
Call# T950321

CALL # Volume Number Month Year Barcode Status

JournalKMITT Research and Development Jour.
AbstractSoymilk powder was used to replace 20, 40, 60 and 80% of milk solid-not-fat in icecream mix containing 8% solid-not-fat, 15% sugar, 3% glucose syrup and 0.5% stabilizer. It was found that Hunter L value decreased but Hunter a and b value increased and mix viscosity increased with increased level of soy milk powder. Partial substitution with soy milk powder resulting in the decreased in percent overrun and melting rate of icecream. Sensory scores of icecream with 60% substitution was not significantly difference from control.
Descriptv18 n1 ; p101-115
SubjectSoy ice cream