Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Pro

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：zzg770707

【摘要】

：

Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typic

【作者】

：

Mohamed F. Y. Hassan Hassan Ba

【机构】

：

DepartmentofDairyScience,DepartmentofFoodTechnology,DepartmentofFoodScienceandHumanNutrition

【出处】

：

食品与营养科学(英文)

【发表日期】

：

2018年8期

【关键词】

：

Ice CREAM PUMPKIN CARROT CHEMICAL Physical and NUTRITIONAL Properties Ice Cream

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Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, an

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Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Pro

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