Organoleptic evaluation of beetroot juice as naturalcolor for strawberry flavor ice cream
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| Format: | Recurso digital |
| Language: | English |
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Zenodo
2012
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| _version_ | 1866901255602831360 |
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| author | A. Manoharan D. Ramasamy B. Dhanalashmi K.S.Gnanalashmi D.Thyagarajan |
| author_facet | A. Manoharan D. Ramasamy B. Dhanalashmi K.S.Gnanalashmi D.Thyagarajan |
| contents | <p>Abstract</p> <p>Betalains are nitrogen-containing plant pigments whose colors range from red-violet betacyaninsto yellow betaxanthins. They are used ascolorantsdairy products, meat and frozen desserts.Aninvestigation was carried out to find the acceptable level of beetroot juice as a natural coloringagent for strawberry flavour ice cream and assess the sensory scored of the resultant product.Beetroot juice was incorporated at different level in strawberry flavor ice cream. Prepared icecream was subjected to sensory analysis and found out the optimum level of inclusion of beetrootjuice in the ice cream preparation.<br>Key words:Ice cream,Natural colors, Beetroot juice,Strawberry flavor,Food color</p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_18920558 |
| institution | Zenodo |
| language | eng |
| publishDate | 2012 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Organoleptic evaluation of beetroot juice as naturalcolor for strawberry flavor ice cream A. Manoharan D. Ramasamy B. Dhanalashmi K.S.Gnanalashmi D.Thyagarajan Ice Cream Natural colors Beetroot juice Strawberry flavor Food color <p>Abstract</p> <p>Betalains are nitrogen-containing plant pigments whose colors range from red-violet betacyaninsto yellow betaxanthins. They are used ascolorantsdairy products, meat and frozen desserts.Aninvestigation was carried out to find the acceptable level of beetroot juice as a natural coloringagent for strawberry flavour ice cream and assess the sensory scored of the resultant product.Beetroot juice was incorporated at different level in strawberry flavor ice cream. Prepared icecream was subjected to sensory analysis and found out the optimum level of inclusion of beetrootjuice in the ice cream preparation.<br>Key words:Ice cream,Natural colors, Beetroot juice,Strawberry flavor,Food color</p> |
| title | Organoleptic evaluation of beetroot juice as naturalcolor for strawberry flavor ice cream |
| topic | Ice Cream Natural colors Beetroot juice Strawberry flavor Food color |
| url | https://doi.org/10.5281/zenodo.18920558 |