About this document
Pumpkin Soy Ice Cream Development by Cukup Bayu is a document available to read on EtoBox.
This document summarizes a study on the development of pumpkin ice cream formulated with soy flour as a functional food. It used a completely randomized design with 5 treatments that varied the ratios of pumpkin puree and soy flour. Testing showed that all treatments were favored in organoleptic assessment. Proximate analysis found water, ash, protein, fat and fiber contents. Physical properties testing showed melting time, overrun and hardness were affected by soy flour levels. Higher soy flour increased o
- Author
- Cukup Bayu
- Language
- EN