The rate of melting and freezing point found that using gum Lemon Basil 0.3 percent can reduce the value of the rate of melting and freezing points of sobet passion fruit ice cream. There is a value lower than the use of gelatin prepared in accordance with the standard formula. Statistically significant (p ≤ 0.05), and even less by volume increased nakam. When considering the freezing point showed that using gum Lemon Basil is fixed in the sobet passion fruit ice cream. Can make ice cream, frozen into faster and reduces the power in the frozen foods. At the same time also maintain, resistant to leaching than gelatin-filled ice cream fresh.
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