Development of ice cream incorporated with Spirulina platensis and inulin
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Date
2023-06
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Publisher
LUVAS Hisar
Abstract
The study was conducted to develop a low sugar functional ice cream by incorporating
Spirulina platensis and inulin at various levels individually as well as in combination along with other
ingredients. On the basis of sensory evaluation, out of twenty-five treatments (four variations with
Spirulina platensis, four with inulin, sixteen combinations of both including control), one treatment
was selected from each group, namely S2 from Spirulina platensis ice cream, I4 from inulin ice cream,
and S2I4 from the combination group. The selected treatments underwent further analysis for
proximate composition, physicochemical parameters, whipping ability, melting rate, overrun,
antioxidant activity, and total phenolic content. The ice cream formulations I4 and S2I4 showed 3 %
lower sugar, while S2 and S2I4 were having 17.89% higher protein, and 9.6 times higher iron content.
Moreover, the formulation (S2 and S2I4) exhibits 2 times higher antioxidant activity. The Spirulina
platensis and inulin incorporation improved whipping ability and increased overrun values, leading to a
longer meltdown time, thus enhancing the ice cream's stability during consumption. Further the
selected treatment (S2I4) was further studied for storage at freezing temperature (-18 to -20oC). The
physicochemical properties of the S2I4 treatment showed lower pH and higher titrable acidity, which
changed during storage but remained within acceptable limits and the presence of Spirulina platensis
powder resulted in a darker color and a greener hue, while inulin had no significant impact on color. On
organoleptic evaluation, the final treatment (S2I4) maintained its high sensory scores for up to 30 days,
making it safe for consumption. Microbiological analysis indicated that the microbial counts (Standard
plate count, coliform count, psychrotrophic count) of developed ice cream were within safety limits
defined by FSSAI. Furthermore, cost economics study revealed a slightly higher cost of the developed
S2I4 ice cream compared to the control, but the superior nutritional and sensory attributes justified the
difference.