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Balakrishnan, V.
- Organoleptic Evaluation of Herbal Ice Creams Prepared with Different Inclusion Levels of Aloe Vera Pulp
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Authors
Affiliations
1 Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, IN
2 Department of Dairy Science, Madras Veterinary College, Chennai -7, IN
3 Department of Animal Nutrition, Madras Veterinary College, Chennai -7, IN
1 Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, IN
2 Department of Dairy Science, Madras Veterinary College, Chennai -7, IN
3 Department of Animal Nutrition, Madras Veterinary College, Chennai -7, IN
Source
Indian Journal of Medicine and Healthcare, Vol 1, No 2 (2012), Pagination: 25-28Abstract
Aloe vera is having number of medicinal properties viz anti-septic, anti- microbial, anti-viral, anti-diabetic and anti-carcinogenic etc. Aloe vera one of the major constitute in the ayurvedic/Chinese medicine. In India, increasing diabetic incidence, ala rms the production of a dairy products for diabetic patients with natural ingredients. An investigation is carried out to find the acceptable level of Aloe vera pulp inclusion in the ice cream. Ice cream prepared by this method is subjected to sensory properties of herbal ice cream.Keywords
Ice Cream, Aloe Vera, Sensory Evaluation, Herbal Ice CreamReferences
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