Kithul flour

Sensorial Quality and Physicochemical Properties of Newly Developed Ice-Cream, with Plant Originated Stabilizer; Modified Kithul (Caryota urens) Flour

J. A. A. C. Wijesinghe, K. M. P. Manamperi & D. H. M. Nandasiri · Asian Food Science Journal · 2020

Aims: Replacement of existing stabilizer in ice cream industry by using modified Kithul (Caryota urens) flour which helps to reduce usage of other ingredients which are used for improve the texture and creaminess of the product was examined. Kithul (Caryota urens) flour has bette...