EFFECT OF BAKING SODA ADDITION ON THE CHARACTERISTIC OF ICE CREAM FROM COW’S MILK

EFFECT OF BAKING SODA ADDITION ON THE CHARACTERISTIC OF ICE CREAM FROM COW’S MILK

The effect on the properties of ice cream from cow’s milk from the addition of different concentrations of baking soda (0, 0.2, 0.4, 0.6, and 0.8 wt %) was investigated. The ice cream was consumed by 25 panelists to evaluate the sensory properties of the ice cream. The ice cream with the addition of...

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Bibliographic Details
Main Authors: ANGELA NITIA NEFASA, MARCELINUS CHRISTWARDANA, HADIYANTO, NURWANTORO, SRI MULYANI
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2019-06-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
cow’s milk
ice cream
physical analysis
baking soda
sensory analysis
Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201902&vol=2&aid=4912

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