Development of Carotene Enriched Functional Ice Cream

Abstract

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.