Studies on preparation of sugar free ice-cream enriched with jambul (syzygium cumni) pulp and seed powder
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Date
2010-11-25
Authors
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Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
Abstract
The present investigation entitled "STUDIES ON
PREPARATION OF SUGAR FREE ICE-CREAM ENRICHED
WITH JAMBUL PULP AND SEED POWD.ER" was carried out at
Experimental Learning in Dairy Technology Project in Department of
Animal Husbandry and Dairy Science College of Agriculture, MAU,
Parbhani during 2009-201. Sugar free ice-cream enriched with Jambul
pulp and seed powder was prepared using different levels of Jambul
pulp and seed powder. The response variables considered were flavour,
sweetness, body and texture, color and appearance and overall
acceptability. A central Composite Rotatable Design (CCRD) was used
as experimental design. The Response Surface methodology (RSM)
software was used to analyse and predict the optimum levels of Jambul
pulp and seed powder for preparation of ice-cream.the levels of
sweeteners were kept constant (Aspartame at 700ppm, Maltodextrin at
12 per cent and Sorbitol at 7 per cent) in all experiments.
The model terms, flavour, sweetness, body and texture, color and
appearance and overall acceptability were found significant at linear
terms of Jambul seed powder but with negative effect for all
experiments. The effect of levels of Jambul pulp on flavour, sweetness
and overall acceptability response variables was highly significant.
Response variables were found to be optimum at 3 per cent Jambul
Pulp and 05 per cent seed powder to obtain flavor score of 8.5,
sweeteness score of 4.5 , body and texture score of 4.5, color and
appearance score of4.3 , overall acceptability score of21.8.
The physico-chemical properties of sugar free Ice-cream
enriched with Jambul pulp and seed powder were pH, acidity, viscosity,
specific gravity, per cent overrun, melt rate. Per liter cost of the
development of final product (Rs. 79.77) was increased by only 1 per
cent over control sugar free ice-cream.
The developed sugar free ice-cream enriched with Jambul pulp
and seed powder was served to I 05 probable consumers to elicit their
response to the products quality. None of the respondent disliked the
product. Overall assessment revealed, 84.8 per cent of consumers rated
the product excellent and 12.4 per cent rated very good. 92 per cent
consumers suffering with diabetes said that the ice-cream is very good
and they are ready to buy it even at little high price.