DEVELOPMENT AND QUALITY EVALUATION OF FUNCTIONAL ICE CREAM FROM GOAT MILK
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Date
2018
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COLLEGE OF VETERINARY AND ANIMAL SCIENCES-MANNUTHY,THRISSUR
Abstract
A study was carried out to develop functional ice cream from goat milk. Low
fat, low calorie and synbiotic ice cream varieties were developed from goat milk. Ice
cream samples were evaluated based on their physico-chemical, microbiological and
sensory qualities during 0th, 15th and 30th days of storage. Low fat ice cream was
prepared by incorporating whey protein concentrate (WPC) as a fat replacer. The
protein content of low fat ice cream incorporated with WPC was significantly higher
(p<0.01) than control. An increase in total solids content was noticed during storage.
Gradual increase in titratable acidity was noticed in skim milk control (p<0.01).There
was no significant difference in coliform and total viable count between treatments.
Sensory evaluation revealed that there was no significant difference in flavour, body
and texture, colour and appearance between low fat ice cream and full fat control.
Skim milk control had very low acceptance as compared to low fat ice cream
(p<0.01). Low calorie ice cream was prepared by using stevia leaf powder as a low
calorie sweetener. The protein content of low calorie ice cream was higher (p<0.01)
than control. Meltdown time was also higher in low calorie ice cream (p<0.01) than
control. An increase in titratable acidity was noticed during storage (p<0.01). Sensory
evaluation revealed no significant difference between low calorie ice cream and
control in the fresh samples. However, during storage the sensory scores declined for
low calorie ice cream (p<0.05). Synbiotic ice cream was prepared by using inulin as a
prebiotic and Lactobacillus plantarum UBLP-40 as a probiotic. Synbiotic ice cream
showed higher whipping ability (p<0.05) than control. Synbiotic ice cream had
significantly higher (p<0.05) body and texture scores than control during 30th day of
storage. There was no significant difference in fat, protein, meltdown time, weight
per litre, coliform count, total viable count, probiotic count and sensory parameters
upon storage.