Dr. Atanu JanaChandgude Prasad Balaso2023-03-292023-03-292021https://krishikosh.egranth.ac.in/handle/1/5810195894The objective of the present study was to investigate use of orange (Citrus sinensis cv. Malta and Citrus sinensis cv. Valencia) peel solids [i.e. Candied orange peel (COP) or Orange peel powder (OPP)] as flavour adjunct in medium-fat fruit ice cream. This will enable us to utilize the phytochemicals and dietary fiber inherent in orange peel and salvage the byproduct (fruit peel) of fruit industry. The level of orange peel products (i.e. COP, OPP) in fruit ice cream were optimized and appropriate fruit flavouring for ice cream was selected. The value-added experimental medium-fat fruit ice cream (6.0 % fat, 12.5 % MSNF, 0.35 % of stabilizer-emulsifier) was characterized for its chemical composition, physico-chemical properties, sensory and microbial quality as against control ice creams.EnglishThesis