Studies on preparation of sugar free ice-cream enriched with jambul (syzygium cumni) pulp and seed powder
| dc.contributor.advisor | Londhe, G.K. | |
| dc.contributor.author | Pawar, Manoj Suvichar | |
| dc.date.accessioned | 2020-09-22T09:26:58Z | |
| dc.date.available | 2020-09-22T09:26:58Z | |
| dc.date.issued | 2010-11-25 | |
| dc.description.abstract | The present investigation entitled "STUDIES ON PREPARATION OF SUGAR FREE ICE-CREAM ENRICHED WITH JAMBUL PULP AND SEED POWD.ER" was carried out at Experimental Learning in Dairy Technology Project in Department of Animal Husbandry and Dairy Science College of Agriculture, MAU, Parbhani during 2009-201. Sugar free ice-cream enriched with Jambul pulp and seed powder was prepared using different levels of Jambul pulp and seed powder. The response variables considered were flavour, sweetness, body and texture, color and appearance and overall acceptability. A central Composite Rotatable Design (CCRD) was used as experimental design. The Response Surface methodology (RSM) software was used to analyse and predict the optimum levels of Jambul pulp and seed powder for preparation of ice-cream.the levels of sweeteners were kept constant (Aspartame at 700ppm, Maltodextrin at 12 per cent and Sorbitol at 7 per cent) in all experiments. The model terms, flavour, sweetness, body and texture, color and appearance and overall acceptability were found significant at linear terms of Jambul seed powder but with negative effect for all experiments. The effect of levels of Jambul pulp on flavour, sweetness and overall acceptability response variables was highly significant. Response variables were found to be optimum at 3 per cent Jambul Pulp and 05 per cent seed powder to obtain flavor score of 8.5, sweeteness score of 4.5 , body and texture score of 4.5, color and appearance score of4.3 , overall acceptability score of21.8. The physico-chemical properties of sugar free Ice-cream enriched with Jambul pulp and seed powder were pH, acidity, viscosity, specific gravity, per cent overrun, melt rate. Per liter cost of the development of final product (Rs. 79.77) was increased by only 1 per cent over control sugar free ice-cream. The developed sugar free ice-cream enriched with Jambul pulp and seed powder was served to I 05 probable consumers to elicit their response to the products quality. None of the respondent disliked the product. Overall assessment revealed, 84.8 per cent of consumers rated the product excellent and 12.4 per cent rated very good. 92 per cent consumers suffering with diabetes said that the ice-cream is very good and they are ready to buy it even at little high price. | en_US |
| dc.identifier.other | T06158 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810151769 | |
| dc.keywords | sugar free ice-cream, enriched, jambul, syzygium cumni, pulp, seed powder | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 85 | en_US |
| dc.publisher | Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani | en_US |
| dc.sub | Dairy Science | en_US |
| dc.theme | Agriculture | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Studies on preparation of sugar free ice-cream enriched with jambul (syzygium cumni) pulp and seed powder | en_US |
| dc.type | Thesis | en_US |