NAAS Score 2019

                   5.36

Declaration Format

Please download DeclarationForm and submit along with manuscript.

UserOnline

Free counters!

Previous Next

Development of Carotene Enriched Functional Ice Cream

G. Rajarajan
Vol 9(1), 226-230
DOI- http://dx.doi.org/10.5455/ijlr.20180711110826

An attempt was made to incorporate the carotene in the ice cream. Milk was supplemented with carrot juice at 10, 15 and 20 per cent levels. The carotene content of ice cream was analyzed on day 0, 3, 5 and 7 of storage and sensory quality of the ice cream was assessed by a panel of judges. The mean yield of carrot juice was 50.13 ± 11 per cent. The mean β-carotene content of milk, carrot juice, ice cream mix and ice cream were 0.45 ± 0.10, 60.25 ± 0.12, 7.91 ± 0.25 and 4.30 ±0.12 μg/ml respectively. The ice cream prepared by addition of 10 per cent w/v of the carrot juice was found to have acceptable colour and flavour as judged by the taste panel. The members of the taste panel could not differentiate the sensory quality of fresh and the stored ice cream. The daily requirement of vitamin A is 5000 IU. By the consumption of 150 ml of carrot enriched ice cream, about 10 per cent of the vitamin A daily requirement can be fulfilled.

Keywords : Carotene Enrichment Ice Cream Sensory Evaluation

Full Text Read : 142 Downloads : 44
Previous Next
Close