alexa Abstract | Development of ice creams from Soybean milk & Watermelon seeds milk and Evaluation of their acceptability and Nourishing potential

Advances in Applied Science Research
Open Access

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Research Article Open Access

Abstract

Soybean and watermelon seeds are rich source of protein as well as minerals mainly iron yet they are not consumed by a large number of populations instead of their nutritional qualities. Guava is a rich source of ascorbic acid. The objective of the present study was to prepare nutritionally enhanced ice-creams by the incorporation of soy milk, watermelon seeds milk and guava pulp and evaluation of their acceptability and nourishing potential. Total six different types of ice creams were prepared from soymilk, watermelon seed’s milk as whole and their blends with or without addition of guava pulp. At 9 point hedonic scale products were evaluated for their appearance, flavor, mouth feel and overall acceptability in which most of the ice creams were liked moderately to very much and one ice cream were most acceptable i.e. blended milk (50% soymilk and 50% watermelon seed milk) ice-cream with guava pulp. The nutritional analysis of most acceptable ice creams indicated that protein and fat value was found to be excellent and iron as well as vitamin C content were also found in good amount in comparison to standard cow’s milk ice-cream. Thus these ice creams would be highly nutritious and acceptable by the population.

To read the full article Peer-reviewed Article PDF image

Author(s): Gita Bisla Archana Poornima Verma and Sheel Sharma

Keywords

Ice cream, Protein, Guava, Proximate, Soymilk., Proximate

 
Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

 
© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
adwords