Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil

Food Science and Technology International

Volumn 16, Issue 6, 2010, Pages 531-541

  Choo, S Y ^a   Leong, S K ^a   Henna Lu, F S ^a  

^a UCSI UNIVERSITY   (Malaysia)

Author keywords

ice cream; lauric acid stability; sensory evaluation; virgin coconut oil

Indexed keywords

COCONUT OIL; DESCRIPTIVE ANALYSIS; FAT CONTENTS; ICE CREAMS; LAURIC ACID; MILK FATS; OVERALL ACCEPTABILITY; PHYSICOCHEMICAL PROPERTY; SATURATED FATTY ACID; SENSORY EVALUATION; SENSORY PROPERTIES; STORAGE TIME; TITRATABLE ACIDITY; TOTAL SOLIDS; UNSATURATED FATTY ACIDS;

FATTY ACIDS; GAS CHROMATOGRAPHY; ICE CONTROL; QUALITY CONTROL; SOIL CONDITIONERS; VARIABLE FREQUENCY OSCILLATORS; VEGETABLE OILS;

ICE;

COCONUT OIL; FATTY ACID; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; CONSUMER; FAT INTAKE; FOOD HANDLING; FOOD PREFERENCE; HUMAN; ICE CREAM; LOW FAT DIET; MALAYSIA; PH; PHYSICAL CHEMISTRY; PROTEIN INTAKE; SENSATION; TIME; TRANSITION TEMPERATURE;

COLOR; CONSUMER SATISFACTION; DIET, FAT-RESTRICTED; DIETARY FATS; DIETARY PROTEINS; FATTY ACIDS; FOOD HANDLING; FOOD PREFERENCES; HUMANS; HYDROGEN-ION CONCENTRATION; ICE CREAM; MALAYSIA; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; SENSATION; TIME FACTORS; TRANSITION TEMPERATURE;

EID: 78650600420     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210367546     Document Type: Article

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