Sensory Evaluation and Physical Characteristics of Ice Cream with The Comparison of Soy Whey and Moringa Leaves Puree
I Gede Arie Mahendra Putra,
Putu Trisna Maharani,
Fauzan Maulana Yusuf
et al.
Abstract:Soy whey is one of the byproducts of tofu processing industry that has not been widely utilized until now, potentially causing environmental pollution. One of the efforts to manage tofu waste is to transform it into an innovative food product such as ice cream. However, this endeavor undoubtedly requires the addition of other ingredients to enhance the quality of the product's appearance, such as natural colorants, one of which is moringa leaves. Moringa leaves were rich in chlorophyll and other bioactive comp… Show more
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