EFFECT OF ASSIMILATION OF TULSI JUICE AND TURMERIC POWDER ON QUALITY OF SOFTY ICE-CREAM.
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Date
2020-01-29
Authors
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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.
Abstract
The present investigation entitled “Effect of Assimilation of Tulsi Juice and Turmeric Powder on Quality of Softy Ice-Cream” was undertaken in Department of Animal Husbandry and Dairy Science and Department of Plant Pathology, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra. The objectives of the investigation were to conduct study of Sensory evaluation, Physico-chemical, Microbial quality and cost structure of softy ice cream. Softy ice cream was prepared by blending 4% Tulsi juice and different levels of Turmeric powder viz. 0, 0.2, 0.4, 0.6 and 0.8 per cent i.e. in treatment T1, T2, T3, T4 and T5, respectively. On the basis of sensory evaluation the average flavour score of the experimental samples were in the range (6.37) to (8.45). The average colour and appearance scores reveal that highest score for colour and appearance was recorded for treatment T3 (8.20) followed by T1 (8.16), T2 (7.28), T4 (6.70.) and T5 (6.12), respectively. The highest score for body and texture was recorded in treatment T3 (7.62) followed by T1 (7.33), T2 (6.87), T4 (6.28) and T5 (6.08), respectively. The highest score for taste was recorded in treatment T3 (8.53) and lowest score was recorded in T5 (6.16), besides taste score (8.33), (7.74) and (7.24) was noted for treatment T1, T2 and T4, respectively. the highest score for overall acceptability (8.37) was recorded for treatment T3, while the least score (6.03) was noted for treatment T5 on 9 point hedonic scale. On the basis of data obtained for physico-chemical quality of softy ice cream prepared through blending of 4% Tulsi juice and different levels of turmeric powder, it was observed that fat and titratable acidity decreased, while protein, TS, melting period tended to increase. On the basis of data obtained for microbial Quality in present investigation of softy ice cream mix prepared from blending of 4% Tulsi juice and different levels of Turmeric powder, the SPC increased during storage, But such a count decreased with increase in rate of addition of different level of turmeric powder in 4% tulsi juice based softy ice cream mix. while coliform and YMC was found to be null per ml. of sample. The running cost of production of softy ice cream was calculated as Rs. 141.05/-, 148.8/-, 149.35/-, 149.9/- and 150.45/- for treatments T1, T2, T3, T4 and T5 respectively. The highest cost was noticed in softy ice-cream made in treatment T5 Rs. 150.45/- while the lowest cost 141.05/- was recorded in treatment T1.
Description
The research work deals with value addition of milk product in which softy ice cream is prepared with the addition of tulsi juice and turmeric powder to study the optimum level of tulsi juice and different level of turmeric powder in softy ice-cream.
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Citation
JADHAO, RAHUL JANUSING. (2019). Effect of assimilation of tulsi juice and turmeric powder on quality of softy ice-cream. Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Ph. D. 2019. Print. xiv, 151p. (Unpublished).