Author(s):

Ankush Verma, Raziya Ansari and AA Broadway

Abstract: The present investigation was made with an attempt to develop an ice cream by partial addition of different level of aloe vera and mint. For control ice cream, mix was standardized to 10% milk fat, 15 % sugar, 0.5% stabilizer & emulsifier, to obtain 37.5% total solids. Treatment T₁ was standardized to 10% fat, 15% sugar, 0.5% stabilizer& emulsifier, 5% aloe vera juice and 0.5% mint extract. T₂ was standardized to 10% fat, 15% sugar, 0.5% stabilizer& emulsifier and 10% aloe vera juice and 0.5% mint extract. T₃ was standardized to 10% fat, 15% sugar, 0.5% stabilizer& emulsifier and 15% aloe vera juice and 0.5% mint extract. The total solids of T_0, T₁, T₂, T₃ was adjusted to 37.5% by addition of SMP. The data collected on different aspects were tabulated and analysed statistically using method of variance and critical difference. Physico - chemical analysis was carried out to ascertain the extend of variation in (fat, protein, carbohydrate, moisture, total solid, acidity, ash) and Organoleptic characteristics like (color and appearance, flavor and taste, body and texture, over run, and melting resistance) was done by trained panelist using 9 point hedonic scale. The microbiological analysis was also performed to study the consumption quality of the manufactured ice cream. According to sensory evaluation T₂ was found to be best among the treatments and can be rated as T₂> T₀> T₁> T₃.

Pages: 391-394  |  3894 Views  1974 Downloads

Download (532KB)