Effect of different level of rice flour on physico-chemical properties of low fat frozen dessert
Vishal Singh, John David, Kaushal Kishor, Shimar Mishra
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.
Vishal Singh, John David, Kaushal Kishor, Shimar Mishra. Effect of different level of rice flour on physico-chemical properties of low fat frozen dessert. European Journal of Biotechnology and Bioscience, Volume 6, Issue 5, 2018, Pages 01-04