stabilizer

The Addition of Avocado Seed Flour in Reduced Fat Mayonnaise as Stabilizer

Cantika Putri Juliana, Herly Evanuarini & Dedes Amertaningtyas · Asian Food Science Journal · 2024

Aims: This study aims to determine the quality of mayonnaise by adding avocado seed flour as a stabilizer based on pH, viscosity, stability emulsion, emulsion droplets, acidity, and color analysis (L a* b*). Study Design: This study are an laboratory experimental with a completel...

Open access Research Article 10.9734/afsj/2024/v23i5715

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...

Open access Research Article 10.9734/afsj/2020/v19i130229