Evaluation of the sensory characteristics of low fat ice cream

摘要

Ice cream is a frozen dairy product made using dairy as well as non-dairy ingredients; the mix is subjected to homogenisation and pasteurisation, followed by freezing along with whipping. The hardening of ice cream is carried out before keeping the ice cream in a retail cabinet for sale. Owing to the increasing health awareness of the consumers, people have become choosy in the food they eat. People want to restrict the fat intake to curtail calories to prevent certain health problems such as obesity and cardio-vascular diseases.