Physico-chemical attributes of noni (Morinda citrifolia) incorporated functional ice cream
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Date
2017-08
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Abstract
Increased consumer interests in improving overall health have triggered the demand for functional dairy
foods that give health benefits beyond their traditional nutritional value. In this regard, a study was
carried out to prepare health giving noni (Morinda citrifolia) incorporated ice cream of acceptable
sensorial attributes. Different treatments of ice cream prepared by supplementing noni at 5, 7.5 and 10 %
levels were designated as NSIC1, NSIC2 and NSIC3 respectively and the ice cream prepared without
supplementing noni kept as control was designated as CIC. The prepared ice creams have been subjected
to various physico-chemical properties and compared with the control. The pH and titrable acidity
showed that there was no significant difference between different treatments of ice cream. But the
specific gravity, viscosity were increased with the increased level of addition of noni, whereas meltdown,
hardness and over run were decreased with the increased level of addition of noni to the ice cream
significantly. It is concluded that the noni supplemented ice cream prepared by supplementing 7.5% noni
seems to be good because of its acceptability in comparison with other types of the ice cream.
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Keywords
Veterinary Science, Dairy Science