Please use this identifier to cite or link to this item:
http://ir.lib.seu.ac.lk/handle/123456789/587| Title: | Study on development of pitaya fruit (Hylocereus undatus) incorporated ice cream; an alternative solution to the pitaya cultivators in Sri Lanka |
| Authors: | Mufas, A.H.M. Perera, O.D.A.N. |
| Keywords: | Pitaya Vitamin C Ice-Cream Value Addition |
| Issue Date: | 6-Jul-2013 |
| Publisher: | South Eastern University of Sri Lanka |
| Abstract: | Study was conducted to determine the composition of pitaya (Hylocereus sp.) pulp, to develop an ice-cream incorporated with pitaya pulp and to evaluate the shelf life of the pitaya pulp incorporated ice cream. Ice-cream samples were prepared with three different proportions of pitaya pulp, 12%, 15% and 18% (w/w). A sensory evaluation was done by sevenpoint Hedonic scale on 20 semi-trained panellists. Physico-chemical and microbial analyses were conducted during storage. The ice-cream with 12% (w/w) pulp yielded the highest consumer preference. |
| URI: | http://hdl.handle.net/123456789/587 |
| ISSN: | 9789556270426 |
| Appears in Collections: | 3rd International Symposium - 2013 |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Study on development of pitaya fruit.pdf | 130.98 kB | Adobe PDF |  View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.