Formulation and Quality Evaluation of Canistel Fruit (Pouteria campechiana) Pulp Incorporated Ice-Cream

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.