Vol. 9, Issue 9 (2020)

Author(s):
Gaikwad SB, Kamble DK and Jaybhay VB

Abstract:
The present study was carried out by keeping objective of to optimize the levels of addition of jackfruit pulp to develop jackfruit pulp ice-cream considering the demand of ice-cream and nutritive value as well as flavour of jackfruit. The optimized ice-cream was evaluated for sensory and physico-chemical qualities. Ice-cream was prepared from buffalo milk standardized at 6 per cent fat. preparing ice-cream by addition of the JP of Barka type had more scores for all the sensory attributes over the Kappa type, maximum score for flavour, colour and appearance, body and texture, sweetness and overall acceptability were observed for the ice-cream containing 15% jackfruit pulp. Simultaneously overall acceptability score for 15 per cent sugar level was maximum, (8.18) and 0.1 per cent carrageen was maximum (8.12) as compared to other stabilizer sodium alginate and CMC. The optimized product had 8.00±0.10, 8.05±0.06, 8.28 ±0.08, 8.20 ±0.09 and 8.12±0.04 scores for flavour, colour and appearance, body and texture, sweetness and overall acceptability respectively and 27.50±0.55, 76.20±0.22 per cent melting rate and overrun, respectively. It was suggested that best quality jackfruit ice cream was prepared by using mik of 6 % fat, jackfruit (Barka) pulp (15%), Sugar (15%), stabilizer (0.1% carrageen).