Studies on the evaluation for the quality of food by sensory testing, 4: evaluation for the sensory quality of commercial ice creams

Commercial ice creams were subjected to chemical analysis and sensory evaluation by trained panel members. The average contents of fat, total solid, total protein, milk solids-not-fat, milk lactose and crude ash were 8.53%, 34.18%, 3.43%, 11.02%, 6.17%, and 0.84% in carton, and 6.54%, 34.02%, 3.29%,...

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Bibliographic Details
Published inKorean Journal of Food Science and Technology (Korea R.) Vol. 14; no. 3
Main Authors Chae, S.K, Lee, S.G. (Seoul Health Junior Coll., Seoul (Korea R.). Dept. of Food Technology)
Format Publication
LanguageKorean
Published 01.09.1982
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Summary:Commercial ice creams were subjected to chemical analysis and sensory evaluation by trained panel members. The average contents of fat, total solid, total protein, milk solids-not-fat, milk lactose and crude ash were 8.53%, 34.18%, 3.43%, 11.02%, 6.17%, and 0.84% in carton, and 6.54%, 34.02%, 3.29%, 10.40%, 5.84% and 0.77% in cone, respectively. The average values of acid, saponification, iodine and Reichert-Meissl value were 0.58, 221.88, 19.63 and 29.04 in carton, and 0.65, 219.45, 18.64 and 28.82 in cone
Bibliography:S10
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