Studies on Processing Custard Apple for Preparation of Ice Cream and Milk Shake
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Date
2014
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Mahatma Phule Krishi Vidyapeeth, Rahuri.
Abstract
The present investigation entitled studies on processing of custard apple for preparation of ice cream and milk shake was undertaken to find out the optimum custard apple pulp and sugar that could be incorporated in products to obtain the best quality custard apple ice cream and milk shake with most acceptable flavour, body and texture. Chemical composition, sensory quality and cost of production of the finished product, were also studied. The research work was conducted in two phases viz., the preliminary trials (phase-I) and experimental trials (phase-II). In preliminary trials, on the basis of sensory evaluation (ranking test), three pulp levels (8, 12 and 16 %) for custard apple pulp, two levels of sugar (13 and 15 %) and one level of sodium alginate (0.15 %) were selected for detailed study in experimental trial under phase II for custard apple ice cream. For the custard apple milk shake two levels of custard apple pulp (10 and 15 %) and two sugar levels (7 and 9 %) were selected from the preliminary trials for the final study. In phase-II, the sensory quality of the experimental samples of custard apple ice cream and milk shake were evaluated by panel of ten trained judges, adopting 100 point score card and 9 point Hedonic scale respectively. Chemical composition and cost of production of the product were evaluated by using standard procedures. The result were statistically analysed by using FCRD with three replications. The overall acceptability score of all the samples of ice cream were in the range of 80.21 (P1S2) to 89.35 (P2S1) out of 100. The result of sensory evaluation showed that ice cream prepared using 12 per cent custard apple pulp, 13 per cent sugar and 0.15 per cent sodium alginate (P2S1) scored maximum (89.35) among the different treatments. In other word it can be said that P2S1 ice cream was as good as control sample P0S (92.65). As far as sensory quality was concerned the treatment P3S2 (83.98) was at par with the treatment P3S1 (83.15). All other samples were acceptable but acceptability decreased with an increase in pulp and sugar levels. All samples of custard apple milk shake were acceptable showing overall acceptability score above 6. However, custard apple milk shake, prepared with addition of 15 per cent custard apple pulp and 7 per cent sugar (P2S1), were secured the maximum score (7.89 ) for its overall acceptability. The overall acceptability score for P2S1 (7.89) was higher than control (7.83), while the minimum score (6.69) was observed in P1S1. In general 15 per cent custard apple pulp milk shake, prepared with 7 and 9 per cent sugar were better than the other treatments.
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