Study on development of pitaya fruit (Hylocereus undatus) incorporated ice cream; an alternative solution to the pitaya cultivators in Sri Lanka
| dc.contributor.author | Mufas, A.H.M. | |
| dc.contributor.author | Perera, O.D.A.N. | |
| dc.date.accessioned | 2015-09-21T05:07:52Z | |
| dc.date.available | 2015-09-21T05:07:52Z | |
| dc.date.issued | 2013-07-06 | |
| dc.description.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. | en_US |
| dc.identifier.issn | 9789556270426 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/587 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | South Eastern University of Sri Lanka | en_US |
| dc.subject | Pitaya | en_US |
| dc.subject | Vitamin C | en_US |
| dc.subject | Ice-Cream | en_US |
| dc.subject | Value Addition | en_US |
| dc.title | Study on development of pitaya fruit (Hylocereus undatus) incorporated ice cream; an alternative solution to the pitaya cultivators in Sri Lanka | en_US |
| dc.type | Working Paper | en_US |