Physicochemical and Sensory Properties of Ice-cream Formulated with Virgin Coconut Oil

The substitution of milk fat with virgin coconut oil (VCO) was used to produce nutritious ice cream with pleasant coconut flavor and aroma. Three formulations were developed whereby formulation VCO4, VCO8 and VCO12 was substituted with 4%, 8% and 12% of VCO, respectively. The physicochemical propert...

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Veröffentlicht in:	Food science and technology international 2010-12, Vol.16 (6), p.531-541
Hauptverfasser:	Choo, S.Y, Leong, S.K, Henna Lu, F.S
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Chemical Phenomena Coconut Oil Color Consumer Behavior Diet, Fat-Restricted Dietary Fats - analysis Dietary Proteins - analysis Fat industries Fatty Acids - analysis Food Handling Food industries Food Preferences Fundamental and applied biological sciences. Psychology Humans Hydrogen-Ion Concentration Ice Cream - analysis Malaysia Milk and cheese industries. Ice creams Plant Oils - chemistry Sensation Time Factors Transition Temperature
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