Sensorial Quality and Physicochemical Properties of Newly Developed Ice-Cream, with Plant ..........

The use of modified Kithul (Caryota urens) flour as a stabiliser in the ice cream industry was investigated in order to minimise the use of other ingredients that are used to enhance the texture and creaminess of the product. Kithul (Caryota urens) flour has a higher stabilising capacity than other flours and can be used in the food industry to diversify product lines. The goal of this study was to see if modified Kithul (Caryota urens) flour could be used as a new plant-based stabiliser for ice cream production that could be easily added to ice cream machines.

Study Design: Three treatments were prepared: a commercial stabilizer-based (industrial mixture) as the control (A), and two samples of adjusted Kithul flour with milk in two conditions: without refrigerated (B) and 24 hours refrigerated (C) before preparing ice cream.

Between June 2019 and January 2020, at Wayamba University of Sri Lanka's Department of Biosystems Engineering, Faculty of Agriculture and Plantation Management.

Methodology: Three samples were assessed for sensory properties, and a single ice cream sample from the sensory assessment (Treatment B) was assessed for proximate composition and physicochemical properties in comparison to industrial ice cream.

Results: As compared to industrial ice cream, improved Kithul flour-based ice cream (Treatment B) had a lower cost of production, a higher overrun, and a higher overall acceptability in the sensory study (Treatment A).

Conclusion: Without refrigerated milk-modified Kithul flour mixture before making ice cream is better than industrial ice cream due to low cost of production, high overrun, and high overall acceptability in sensory analysis, according to the results of the quality attribute evaluation.

Please see the link :- https://www.journalafsj.com/index.php/AFSJ/article/view/30229