Researchers aim to investigate several approaches to improve the properties of the ice cream made with HOLL soybean oil. They will evaluate the effect of different methods by determining the properties of the ice cream mixes before and after aging, after which the most promising will be selected for ice cream making and sensory evaluation.
1. The approaches that improve the physical properties of ice cream formulated with HOLL soybean oil will be identified.2. Optimized formulations and methods used in making ice cream made with HOLL soybean oil will be identified.
The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.