|
|
Process Optimization of Corn Silk in Ice Cream
YU Xin, MA Yanshi, YU Yunlong
Journal of Dairy Science and Technology
2015, 38 (3):
17-22.
DOI: 10.15922/j.cnki.jdst.2015.03.005
This paper reports the application of corn silk powder in ice cream. Using combination of single factor and orthogonal array designs, it was determined that the optimal formulation of ice cream with added corn silk consisted of 2.0% corn silk, 0.2% glycerol monostearate and 0.2% CMC-Na. Corn silk powder of 100 mesh in particle size provided the product with ideal overrun and melt resistance, homogenous texture, soft and smooth taste, and nice flavor.
Related Articles |
Metrics
|
|
