Evaluation of sensory acceptability and storage stability of frozen carrot based dessert

Journal of Food Science and Technology

Volumn 51, Issue 6, 2014, Pages 1203-1207

  Saxena, Tanushree Maity ^a   Raju, P S ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Carrot halwa; Freezing; Sensory acceptability; Storage stability; Total carotenoids

Indexed keywords

CHEMICAL ANALYSIS; FATTY ACIDS; FOOD PRODUCTS; FREEZING; PIGMENTS; TEXTURES;

CARROT HALWA; OVERALL ACCEPTABILITY; PHYSICO-CHEMICAL ANALYSIS; SENSORY ACCEPTABILITIES; SENSORY CHARACTERISTICS; STORAGE STABILITY; THIOBARBITURIC ACID; TOTAL CAROTENOIDS;

FOOD STORAGE;

DAUCUS CAROTA;

EID: 84905271372     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0605-8     Document Type: Article

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