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Development of Job’s-tears ice cream recipe

Author(s): Wiwat Wangcharoen

Journal: Maejo International Journal of Science and Technology
ISSN 1905-7873

Volume: 3;
Issue: 03;
Start page: 388;
Date: 2009;
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Keywords: Job’s-tears | ice cream | antioxidant capacity | product positioning map | cluster analysis

Job’s tears ice cream recipe was developed by varying proportions of Job’s tears, sucrose, salt and coconut milk. Product positioning mapping was used to identify the sensory attributes that were drivers of preference, which appeared to be sweetness, smoothness, richness, and coconut milk and Job's-tears flavours of the product. Cluster analysis was used to differentiate consumers by their preference direction. Nutritional composition, antioxidant capacity and total phenolic content of the final product were also determined.
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