Abstract:
Ice-cream is a sweetened frozen food that is frequently consumed as a snack or dessert.
In this research, ice-cream was produced using canistel fruit, an inexpensive, locally
available seasonal fruit. Many people do not like to eat canistel fruit, but it is rich
in nutrients such as carotenoids, vitamin C, and minerals. In here whole milk, cream,
skim milk powder, sugar, water, and canistel fruit pulp were combined to make the ice
cream. Off-flavours and off-odours in canistel fruit pulp was reduced using citric acid
treatment (200 g of fruit pieces soaked in 150 ml of 0.05 M citric acid solution for 30
minutes). Five formulations of ice-cream were prepared by changing the canistel fruit
pulp percentage (0%, 5%, 10%, 15%, and 20%) with whole milk. Sensory evaluation
was done by 30 untrained panelists using 5-point hedonic scale in order to identify the
optimal incorporation level and consumer acceptance. The results of sensory analysis
revealed that the 15% canistel fruit pulp incorporated ice-cream as the most consumer
accepted formulation. Melting rate and texture profile of all ice-cream formulations
were evaluated. Melting rate decreased, with the increasing fruit pulp content. Texture
profiles of the ice-cream samples were compared with a market available ice-cream
sample. As per proximate analysis the 15% sample had 63.54% moisture, 5.5% fat, 2.24%
crude fiber and 0.92% total ash content. Developed ice-cream belongs to reduced fat
ice-cream category according to the formulation and proximate composition of the icecream.
Under physicochemical properties; pH (6.21±0.09 at 23.7◦C), titratable acidity
(1.207±0.015%), and beta carotene content (0.1532 mg/100 ml) were analyzed. According
to color analysis, the lightness (L*), redness (a*) and blueness (b*) in 0% sample
were 83.790±1.188; -1.610±0.240, 33.875±0.884 and the 15% sample were 47.080±0.806;
0.3000±0.0566, 18.835±0.445 respectively. There is a statistically significant difference
between colour values (L*, a*, b*). The addition of canistel fruit enhances the yellow
colour and adds extra beta-carotene content to the ice-cream.
