European Journal of Biotechnology and Bioscience

Authors
Vishal Singh, John David, Kaushal Kishor, Shimar Mishra

Abstract
Low fat frozen dessert prepared from different level of rice flour and milk, in which highest mean for carbohydrate percentage was recorded in the sample of T₄ (34.40), protein percentage was recorded in the sample of T₄ (4.84), fat percentage was recorded in the sample of T₀ (3.19), ash percentage was recorded in the sample of T₄ (0.94), highest mean total solid percentage was recorded in the sample of T₄ (43.22), moisture percentage was recorded in the sample of T₀ (70.63), acidity percentage was recorded in the sample of T₄ (0.27), resulting as T₄ treatment as best. Incorporation of rice flour in the frozen dessert resulted in effectively fat replacer.