Abstract:The popularity of ice cream is increasing in tropical countries such as in Thailand. Purple sweet has high anthocyanin content which provides an attractive purple appearance for ice cream consumption. The purposes of this study were to determine the effects of the ratio of purple sweet potato mash and water, and concentration of carboxymethyl cellulose (CMC) as a stabilizer on the properties of ice cream. The different ratios of purple sweet potato mash and water at 40:60, 50:50, and 60:40 were investigated. T… Show more
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