CERTIFICATE

Author Information

IMPACT FACTOR 2021

Subject Area

Life Sciences / Biology
Architecture / Building Management
Asian Studies
Business & Management
Chemistry
Computer Science
Economics & Finance
Engineering / Acoustics
Environmental Science
Agricultural Sciences
Pharmaceutical Sciences
General Sciences
Materials Science
Mathematics
Medicine
Nanotechnology & Nanoscience
Nonlinear Science
Chaos & Dynamical Systems
Physics
Social Sciences & Humanities

Why Us? >>

Open Access
Peer Reviewed
Rapid Publication
Life time hosting
Free promotion service
Free indexing service
More citations
Search engine friendly

Sensory evaluation of caramel as natural colour for chocolate flavour Ice cream

Author:

Ayyavoo Preamnath Manoharan, Ramasamy, D. and Jayachandran S.

Subject Area:

Life Sciences

Abstract:

The demand for natural food colourants is increasing because of public awareness of their health benefits. Caramel is made heating sugar (cane / beet) whose colours range from the palest yellows to the deepest browns. They are used for colouring dairy products, meat and frozen desserts. An investigation was carried out to find the acceptable level of caramel liquid as a natural colouring agent for ice cream and assess the sensory scored of the resultant product. Caramel liquid was incorporated at different level in ice cream for chocolate flavour and prepared ice cream was subjected to sensory analysis and found out the optimum level of inclusion of caramel liquid in the ice cream preparation. Then sample were stored at -29C and studied for their sensory scores.

PDF file:

Preamnath Manoharan 2.pdf

ONLINE PAYPAL PAYMENT

IJMCE RECOMMENDATION

Monthly archive

Advantages of IJCR

Rapid Publishing
Professional publishing practices
Indexing in leading database
High level of citation
High Qualitiy reader base
High level author suport

Plagiarism Detection

IJCR is following an instant policy on rejection those received papers with plagiarism rate of more than 20%. So, All of authors and contributors must check their papers before submission to making assurance of following our anti-plagiarism policies.