DEVELOPMENT AND QUALITY EVALUATION OF FUNCTIONAL ICE CREAM FROM GOAT MILK

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dc.contributor.advisorK. Radha
dc.contributor.authorAJISHA ROBINS
dc.date.accessioned2020-09-17T06:55:01Z
dc.date.available2020-09-17T06:55:01Z
dc.date.issued2018
dc.description.abstractA 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810151411
dc.keywordsDEVELOPMENT QUALITY EVALUATION FUNCTIONAL ICE CREAM GOAT MILKen_US
dc.language.isoEnglishen_US
dc.pages99en_US
dc.publisherCOLLEGE OF VETERINARY AND ANIMAL SCIENCES-MANNUTHY,THRISSURen_US
dc.research.problemDEVELOPMENT AND QUALITY EVALUATION OF FUNCTIONAL ICE CREAM FROM GOAT MILKen_US
dc.subDairy Scienceen_US
dc.themeDEVELOPMENT AND QUALITY EVALUATION OF FUNCTIONAL ICE CREAM FROM GOAT MILKen_US
dc.these.typeM.V.Sc.en_US
dc.titleDEVELOPMENT AND QUALITY EVALUATION OF FUNCTIONAL ICE CREAM FROM GOAT MILKen_US
dc.typeThesisen_US
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