The Role of Mungbean (Phaseolus radiatus) as a Fat Replacer on the Physicochemical Properties of Ice Cream

The Role of Mungbean (Phaseolus radiatus) as a Fat Replacer on the Physicochemical Properties of Ice Cream

Fat replacer can be an alternative in the processing of making ice cream. The use of fat replacers can replace the role of fat as forming texture, flavor, and aroma without reducing the quality of the ice cream. In this research, green beans we used as a fat replacer as a substitution to whipped cre...

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Bibliographic Details
Main Authors: Pulung Nugroho, Laksmie Hartayanie, Kartika Puspa Dwiana
Format: Article
Language:English
Published: TALENTA 2020-01-01
Series:Indonesian Journal of Agricultural Research
Subjects:
fat replacer
green beans
ice cream
whipped cream
Online Access:https://talenta.usu.ac.id/InJAR/article/view/2859

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