초록

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Abstract ▼ AI-Helper

Ice cream were made with chestnut meat and walnut meat which are special agricultural products in Chungnam area. The nut meat powders were added in the concentration of 1~5% in the ice cream mix. The over run characteristic, chemical composition and sensory test were examined. The results obtained w...

Ice cream were made with chestnut meat and walnut meat which are special agricultural products in Chungnam area. The nut meat powders were added in the concentration of 1~5% in the ice cream mix. The over run characteristic, chemical composition and sensory test were examined. The results obtained were as follows. 1. The score of over run was lower for chestnut ice cream(35.75~38.81%) and walnut ice cream (36.31~40.38%) than for control ice cream (41.28%). 2. The concentration of solid-non-fat and crude protein were higher for chestnut ice cream 31.05~31.73% and 4.48~4.78% than for control ice cream. The walnut ice cream contained more fat and protein (12.21~16.29% and 4.63~5.27%) than for control ice cream did. 3. The scores of tastes and odor were higher for chestnut ice cream than for control ice cream, and the scores of odor were higher significantly (P<0.05%) for walnut ice cream.