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Utilization of sweet potato solids for value-addition to chocolate ice cream (Record no. 131421)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01667nam a2200133 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250319b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Atanu Jana |
| 245 ## - TITLE STATEMENT | |
| Title | Utilization of sweet potato solids for value-addition to chocolate ice cream |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | P362-371 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | Sweet potato is rich in carotenoids and fiber and confers sweetness to the product in which it is utilized. The aim of the research was to utilize sweet potato in the form of ‘osmo-vac’ dehydrated powder in medium-fat (6.0% fat) ‘chocolate ice cream’ for value-addition. Use of sweet potato powder (SPP) at 2.0 to 4.0% level did not affect the sensory quality of chocolate ice cream appreciably. SPP when used at 4.0% level in ‘medium-fat’ chocolate ice cream led to enrichment of the ice cream with -carotene and fiber; it could replace 40.0% of milk fat and 10.0% of sugar in ice cream. Ice cream containing 4.0% SPP tended to have markedly higher total carbohydrates and total solids content as compared to control ‘medium-fat’ ice cream. Presence of SPP in ice cream led to slight impairment in its overrun. The ‘medium-fat’ chocolate ice cream prepared utilizing 4.0% SPP had sensory scores similar to those of ‘full-fat’ (10.0% fat) control ice cream. Ice cream is an ideal medium for utilizing sweet potato solids contributing to value-addition to the frozen delicacy. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Chocolate ice cream">Chocolate ice cream</a> |
| -- | <a href="Fat replacer">Fat replacer</a> |
| -- | <a href="Osmotic dehydration">Osmotic dehydration</a> |
| -- | <a href="Sensory quality">Sensory quality</a> |
| -- | <a href="Sweet potato">Sweet potato</a> |
| -- | <a href="Vacuum drying">Vacuum drying</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 131420 |
| Host Itemnumber | 112189 |
| Main entry heading | Gloria Karkada |
| Title | Reversal of restraint stress caused dendritic atropy in rats by Nardostachys jatamansi |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 19/03/2025 | JP159.8 | 19/03/2025 | 19/03/2025 | Journal Article |