The present study was carried out in two phases. In phase one optimization for the stage, form and rate of addition cardamom to control lipolysis out. prepared khoa packed polypropylene (PP) containers stored at 7±1°C and/or 15±1°C. During storage, samples were evaluated an interval 48 hours acceptability by sensory analysis monitored lipolytic changes terms free fatty acids (FFA) content. Base...