A.S. Mangsi
Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Sindh, Pakistan
A.H. Soomro
Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Sindh, Pakistan
M.H. Baloch
Department of Livestock Management, Sindh Agriculture University, Tandojam, Sindh, Pakistan
M. Khaskheli
Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Sindh, Pakistan
A.H. Nizamani
Department of Animal Breeding and Genetics, Sindh Agriculture University, Tandojam, Sindh, Pakistan
G.B. Khaskheli
Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Sindh, Pakistan
ABSTRACT
Yoghurt ice cream was prepared from buffalo milk using conventional ice cream-making technique. A total of three trials (six batches in each) were conducted and analyzed for chemical characteristics and sensory attributes. Total Solids (TS) content of yoghurt ice cream averaged 32.79±0.64%, protein content 5.18±0.16%, fat content 4.84±0.10% and ash content 1.06±0.08%. The overall mean score rated by panelists for appearance/color was 3.68±0.08, for taste/flavor 39.63±0.71, for body/texture 25.50±0.42 and for melting quality 3.56±0.13 from a total score of 5, 45, 30 and 5, respectively. The overall average meltdown rate of yoghurt ice cream for 10 min was 15.76±1.48%, for 20 min 40.49±2.03%, for 30 min 65.72±1.95%, for 40 min 83.12±1.42% and for 50 min 93.19±1.26%. Sensory characteristics of yoghurt ice cream were gradually improved after 1 month and 3 months storage period and perceived the better score among sensory space map. Stored (3 months) yoghurt ice cream comparatively perceived the highest score for appearance/color (4.45±0.08), taste/flavor (44.11±0.18), body/texture (28.78±0.16) and melting quality (4.61±0.13) followed by one month stored (4.38±0.10, 43.67±0.22, 28.00±0.28 and 4.55±0.14, respectively) and fresh yoghurt ice cream (3.68±0.08, 39.63±0.71, 25.55±0.42 and 3.56±0.13, respectively) from a total score of 5, 45, 30 and 5, respectively. Sensory properties of yoghurt ice cream discriminated the product with attractable appearance/color, acceptable/palatable flavor and better body/texture.
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How to cite this article
A.S. Mangsi, A.H. Soomro, M.H. Baloch, M. Khaskheli, A.H. Nizamani and G.B. Khaskheli, 2011. Production and Evaluation of Yoghurt Ice Cream. Pakistan Journal of Nutrition, 10: 955-958.
DOI: 10.3923/pjn.2011.955.958
URL: https://scialert.net/abstract/?doi=pjn.2011.955.958
DOI: 10.3923/pjn.2011.955.958
URL: https://scialert.net/abstract/?doi=pjn.2011.955.958
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