Use of Sweet Curd for Fresh Macaroons
Fresh unsalted curd pre-cooked to 90 °C for five minutes and added with 10% sugar is the intermediate base for three recipes of a macaroon-type product using different levels of fresh coconut with varying amount of fresh sweetened condensed milk. The product has a high degree of consumer acceptability as compared to other local products.
Dairy technology
Patent Type:
Patent Status:
Public Domain
Office of the Vice Chancellor for Research and Extension © 2018
UP System | UP Los Baños | OVCRE Legacy Website