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The use of red sweet potato in ice cream manufacture


Egyptian Journal of Dairy Science 22(1): 59-66
The use of red sweet potato in ice cream manufacture
Red sweet potato paste (SPP) was added at 4, 6 and 8% in place of the stabilizer and part of the milk SNF and sugar in ice cream mix containing 6% fat. The sp.gr., wt/gal and, to a small extent, titratable acidity of the mix increased with increasing level of SPP, and all mixes containing SPP had protein stability (as ml 95% ethanol required to form a slight precipitate) of 6 vs. 7 for the control mix.


Accession: 002530565



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