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International Journal of Dairy Science

Year: 2015 | Volume: 10 | Issue: 5 | Page No.: 219-227
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Authors

Hemali H. Patel

Bijal K. Amin

Keywords

Research Article

Formulation and Standardization of Different Milk Ice-Cream Fortified with Pink Guava Pulp

Hemali H. Patel and Bijal K. Amin
Ice-cream is one of the most important pleasant and charming frozen dessert foods to most the people of India. So, the present study was carried out on physico-chemical, nutritional quality and sensory evaluation of different milk Ice-cream fortified with guava pulp. Guava is rich source of ascorbic acid. According to the aim, the study was divided in to 3 phases. First phase deals with the collection of different types of milk, guava and preparation of ice-cream. Second phase deals with the physico-chemical analysis of different milk and nutritional analysis of pink guava pulp. Third phase deals with development of ice-cream with different milk and fortified with guava pulp and physico-chemical, nutritional and sensory evaluation of ice-cream. Total five control, A, B, C, D ice-cream were prepared with buffalo milk, cow milk, cow milk and guava pulp, coconut milk and guava pulp. Physico-chemical parameter like pH, ash, titrable acidity, total solid, moisture and nutritional parameter like fat, protein, asorbic acid, iron, calcium, carbohydrates and energy were assessed in all ice-cream sample prepared by different milk with guava pulp. So, it can be concluded that the product (ice-cream) prepared using sample B; cow milk and guava pulp and sample C; coconut milk and guava pulp was contained higher nutrient followed by buffalo milk. Sample B contained higher amount of ascorbic acid content 196.28 mg % and titrable acidity content 1.53%, energy 172.31 kcal, total solid 65.8 g %, moisture 62.6 g %, Fat 5.16 g %, protein 3.33 g %, iron 0.9 mg %, calcium 132.82 mg %, CHO 28.11 g % and pH value 6.78. And sample C contained higher amount of energy 215.48 kcal, total solid 73.7 g %, fat 10.83 g %, iron 1.57 mg %, ascorbic acid 185.17 mg %, calcium 65.17 mg %, CHO 26.08 g %, protein 3.41 g %, moisture 61.84 g % and pH value is 6.98. Regarding sensory point of view, sample B mixture of cow milk and guava pulp ice-cream obtain higher score followed by other sample.
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