EVALUATING PETHA (ASH GOURD SWEETMEAT) AS A NATURAL AND VALUE-ADDED FLAVOURING IN ICE CREAM
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Date
2012
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Publisher
AAU, Anand
Abstract
The present investigation was carried out with a view to evaluate the suitability of
‘Petha’ (Ash Gourd sweetmeat) as a new natural flavour in ice cream. The growth of ice
cream industry thrives on developing new novel flavours to lure the consumers. The Ash
Gourd (base material for ‘Petha’) is a functional food having valued nutrients with
therapeutic properties that may render the ice cream containing ‘petha’ health-boosting
too. The pleasing taste and texture of petha is enjoyed by all and the same when
incorporated in ice cream may make the ice cream more delightful.
The study was undertaken in five phases which involved: PHASE–I: Assessing
the suitability of various forms of Petha in ice cream viz., (i) Disc portions, (ii) Shreds,
and (iii) Paste, PHASE–II: Optimizing the sugar level in Petha ice cream viz., 12.0,
13.0 and 14.0 per cent sucrose by weight of ice cream mix, PHASE–III: Deciding the
rate of addition of petha in the form selected from Phase-I, as a flavouring in Petha ice
cream viz., 6.0, 8.0, 10.0 and 12.0 per cent of petha by weight of ice cream mix,
PHASE–IV: Assessing the suitability of few background flavourings (viz., Saffron,
Lemon) in ‘Petha ice cream’ with appropriate colourings, PHASE–V: Comparison of
standardized ‘Petha ice cream’ with ‘control’ (using background flavour only) ice
cream.
The formulation used in preparing ice cream mix was 10.2 per cent milk fat, 12.5 per
cent MSNF, 13.0 per cent sucrose, 0.2 per cent stabilizer (sodium alginate + guar gum, 2:1 w/w)
and 0.2 per cent emulsifier (Glycerol mono stearate). The formulated ice cream mix was
homogenized (150 + 50 kg/cm2 at 65oC), pasteurized (80o C for 10 min.), cooled (7±1oC ), aged
overnight at this temperature and then frozen and whipped in a batch freezer. The ice cream was
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Abstract
left overnight for hardening at -25oC in hardening room. However, only in Phase-I, a motoroperated
home-made freezer was employed.
The ice creams were evaluated for their physico-chemical and sensory characteristics.
The resultant petha ice creams conformed to the Food Safety and Standards Act (FSSA)
requirements for ice cream.
In Phase-I, three forms of Petha viz., (a) disc portions, (b) shreds and (c) paste were
evaluated as flavouring at the rate of 8.0 per cent by weight of mix, in ice cream using saffron
(kesar) as background flavor (@ 0.5 ml/lit. of mix). The petha paste was added to the ice cream
mix and subsequently frozen, while the other two forms were incorporated into semi-frozen ice
cream after drawing from the freezer. With regard to composition, ice cream made using petha
paste had the highest total solids that differed significantly from such values of ice cream
containing discs or shreds. The pH and overrun of ice cream remained unaffected. Of the three
forms, petha in disc form was selected since its size was bigger than that of shreds and
hence distinctly perceived in ice cream and was also associated with highest rating for
colour and appearance, flavour, body-texture and total score. The ice cream made using
paste form of petha had the lowest total sensory rating.
Based on the results of Phase-II, petha ice cream made using 13.0 per cent sugar
(sucrose) was selected as against 12.0 and 14.0 per cent levels, since the former yielded ice
cream having the most acceptable sensorial attributes with regard to flavor (sweetness), bodytexture
and melting quality; such effect was found to be significant. The total carbohydrate
content (i.e. lactose plus sucrose) and ash tended to show a progressive increase with an
increase in the level of sugar in ice cream; such effect was statistically significant. The
pH and overrun of ice creams made using three sugar levels were at par with each other.
In Phase-III, petha disc portions (selected from phase-I) was tried out at four levels (i.e.
6.0, 8.0, 10.0 and 12.0 per cent by weight of ice cream mix) in saffron flavoured petha ice cream.
None of the physico-chemical properties of ice cream were markedly influenced by incorporation
of petha at such levels. A modest level of 8.0 per cent was considered apt with regard to the
sensory properties (especially flavor and, colour and appearance), considering cost aspect too.
Phase-IV comprised of evaluating lemon as background flavor as against saffron flavour
in petha based ice cream. As expected, none of the flavourings used made an impact on the
physico-chemical properties of ice creams. The lemon flavoured petha ice cream had
significantly greater score for colour and appearance compared to saffron flavoured petha ice
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cream. Though in all other sensory aspects the two ice creams were comparable, the judges felt
that the compatibility of lemon flavour with petha was found to be more appealing owing to use
of yellow colour and since it provided a refreshing flavour note that pleasingly persisted for some
time in the palate. Hence, lemon flavor was chosen as the background flavouring.
Phase-V relates to comparing lemon flavoured petha ice cream with plain lemon ice
cream to know whether inclusion of petha improved the acceptability of ice cream or otherwise.
The physico-chemical properties of the two ice creams were at par with each other. However, the
sensory study revealed superiority of lemon flavoured petha ice cream with respect to colour and
appearance and flavour scores over plain lemon ice cream; the effect was statistically significant.
Hence, preparation of lemon flavoured petha ice cream is recommended for industrial
exploitation. The final recipe of ice cream mix being 10.0 per cent fat, 12.50 per cent MSNF,
13.0 per cent sugar, 0.40 per cent stabilizer-emulsifier blend, 8.0 per cent of petha in disc form
and with lemon flavor (0.7 ml/lit. of mix) and lemon yellow colour (@ 0.9 ml/kg mix).
The suitability of lemon flavoured petha ice cream for launching in the market was
undertaken by performing consumer acceptance trial at Vidya shoppe (Amul’s retail outlet),
Anand. Out of total 95 respondents (aged 15 to > 51 years, both male and female), 51.0 per cent
rated the product as ‘Excellent’, 45.0 per cent as ‘Good’ and just 4.0 per cent as ‘Fair’.
The cost of our standardized lemon flavoured petha ice cream was found to be about 20.0 per
cent cheaper compared with Nut/Butter-scotch ice cream of ‘Amul’ brand.
We strongly recommend launching of ‘Lemon flavoured petha ice cream’ for
industrial exploitation since it will be a novel, new natural flavouring with a typical
texture (especially petha pieces) that can entice the Indian palate, who are always on a
lookout for new flavours. Based on the scientific study on the therapeutic values of Ash
gourd (raw material for petha), petha based ice cream may find a place in the ‘functional
food’ category, for which study needs to be done.
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Keywords
dairy science, dairy technology, Evaluation