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RESEARCH PAPER
Year : 2015  |  Volume : 4  |  Issue : 1  |  Page : 105-106

Evaluation of organoleptic properties of beetroot green pulp incorporated vanilla ice cream


1 Department of Nutrition, Isabella Thoburn College, Lucknow, India
2 Department of Food Science & Technology, BBAU, Lucknow, India

Correspondence Address:
Daniel Madhvi
Department of Food Science & Technology, BBAU, Lucknow
India
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Source of Support: None, Conflict of Interest: None


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Beet root green pulp is incorporated in vanilla ice cream with the objective of developing a product which has improved flavor, nutrition& is a healthy alternative for traditional vanilla ice cream. Different treatments (3%, 6%, 9%, and 12%) with varying proportions of beetroot green pulp were developed along with a control. Using 9-Point Hedonic scale organoleptic evaluation of the ice cream was carried out. The data obtained was analyzed statistically using analysis of variance and critical different techniques. T1 treatment scored maximum with highest average and least SD which indicate its highest acceptability among the four studied treatments.


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