Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+44 7480022449

Hiral Modha

Hiral Modha


  • Research Article
    Development of Technology for Manufacture of Bottle Gourd Ice Cream
    Author(s): Barot Amit M, Suneeta Pinto and Hiral ModhaBarot Amit M, Suneeta Pinto and Hiral Modha

    The present investigation was planned and conducted to develop a technology for the manufacture of a vegetable based “bottle gourd” ice cream. Among three varieties of bottle gourd viz. Pusa Naveen, Anand bottle gourd-1 and Pusa Summer, Pusa Naveen variety was found most suitable for manufacture of bottle gourd ice cream. The most suitable form of bottle gourd for preparation of bottle gourd ice-cream was a combination of processed sugar treated cubes and puree in ice-cream mix formulation consisting of 12.0% milk fat and 11.0% MSNF. Ice cream was prepared using a combination of selected forms viz. cubes and puree using different combination levels using a Response Surface Methodology (RSM) method to choose the best combination of forms of bottle gourd to be added to the ice cream mix. Processed bottle gourd puree was incorporated in ice cream mix and subsequently frozen, .. Read More»
    DOI: 10.4172/2155-9600.1000316

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