National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The effect of different flavourings on ice cream quality was observed. Ice cream flavoured with synthesized vanilla, strawberry, and chocholate flavours, were compared for proximate (protein, fat, sugar and moisture content), physical properties (overrun, melting rate), heavy metal (Pb and As) and APC. The protein content of vanilla, strawberry and chocholate ice cream were 4.063, 4.110, and 4.197 respectively. The fat content of vanilla, strawberry and chocholate ice cream were 12.395, 12.397 and 13.199 respectively. The sugar content of vanilla, strawberry and chocholate ice cream were 20.750, 21.516 and 23.511 respectively. The moisture content of vanilla, strawberry and chocholate ice cream were 37.512, 37.793 and 38.724 respectively. The Pb content of vanilla, strawberry and chocholate ice cream was 0.009, 0.008 and 0.009 respectively. The As content of vanilla, strawberry and chocholate ice cream were 0.001, 0.001 and 0.001 respectively. The aerobic plate count (APC) of vanilla, strawberry and chocholate ice cream was 0.741, 0.499 and 0.944 respectively. The melting rate of vanilla, strawberry and chocholate ice cream was 30.30, 30.30 and 30.33 respectively. The overrun of vanilla, strawberry and chocholate ice cream were 42.66, 48.28 and 45.60 respectively. The protein, fat, sugar, moisture content, overrun and APC of chocholate ice cream were higher than vanilla and strawberry ice cream, however the melting rate and heavy metal (Pb and As) content were similar. The results demonstrated that flavouring agent used in the ice cream produce slight different in chemical composition, overrun and total microorganism of ice cream, however similar in melting and heavy metal (Pb and As) content.
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