000			01504nam a22001697a 4500
003			OSt
005			20250403150438.0
008			250403b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aEstrella, Irene Charisee F.
245			_aEffects of different levels of liquid milk and fat substitution with powdered milk and vegetable oil on the quality and acceptability of durian ice cream/ _cIrene Charise F. Etrellla
260			_aBayombong: _bNueva Vizcaya State University; _c2011.
300			_axii, 38 leaves : _bphotos ; _c28 cm.
500			_aThis study aimed to develop a cheaper and healthier ice cream formulation by substituting the liquid milk and fat with powdered milk and vegetable oil in the ice cream formulation. It especially aims to determine its effects on the quality and acceptability of ice cream, and determine the maximum level of substitution without causing any negative effect on the acceptability of the finished products. Statistical analysis showed that there were no significant differences on the texture of the ice creams. The use of powdered milk and vegetable oil as substitute of liquid milk and milk fat/cream in the ice cream formulation does not exert a negative effect on the texture, flavor/taste and the general acceptability of finished products. They were described as "moderately fine" in texture, were "liked very much" in flavor/taste and general acceptability.
504			_aIncludes appendices and bibliographical references
942			_2ddc _cU _n0
999			_c818 _d818