Assessment of quality and stability of ginger incorporated ice cream
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Date
2014
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Punjab Agricultural University, Ludhiana
Abstract
The investigation was carried out with the objective to study the acceptability of different forms of ginger in ice cream, to examine the quality characteristics and to assess the shelf life of the product. Ice cream was prepared by incorporating ginger juice and paste at levels from 2 to 8 per cent, candy from 5 to 20 per cent and powder from 0.5 to 2 per cent in the aged mix. The samples were analyzed for physico-chemical properties, sensory quality and melting characteristics. The total solids, fat, protein and overrun decreased while antioxidant activity, total phenols and specific gravity increased with the incorporation of ginger juice and paste. The total solids, fibre, antioxidant activity, total phenols and specific gravity increased and fat and overrun diminished with the inclusion of ginger candy and powder. The titratable acidity was increased with the inclusion of juice and powder whereas it decreased with paste and candy. The first dripping time increased and the melting rate of ice cream was reduced significantly (p<0.01) with augmented incorporation of processed ginger products. The scores for sensory attributes of appearance/color, body and texture, mouthfeel, flavour and overall acceptability differed significantly at varied levels of ginger incorporation. Ice cream with 6 per cent juice, 4 per cent paste, 10 per cent candy and 1 per cent powder obtained highest overall acceptability scores. The total solids, acidity and first dripping time increased whereas antioxidant activity, total phenols and sensory scores decreased during storage of 90 days at -18±2°C. The standard plate count was decreased and psychrophillic count increased during storage. All the samples were found to be safe throughout the storage period.