Tag: Organoleptic evaluation
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Organoleptic evaluation of lima bean (phaseolus lunatus), mung bean (vigna radiata) and white bean (phaseolus vulgaris) ice cream
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Maynard D. Maddara (Author) Abstract This study evaluates the organoleptic properties of ice creams made from lima bean (Phaseolus lunatus), mung bean (Vigna radiata), and white bean (Phaseolus vulgaris). The ice creams were prepared by pureeing the beans and combining them with cream, condensed milk, coconut milk, and meringue, then freezing the mixture. A panel…