Vol. 11, Special Issue 11 (2022)

Author(s):
PS Markam, Deo Shankar, Pradeep Kumar Ganjeer, Homendra Siwana and Anshumala Kujur

Abstract:
An experiment was conducted at College of Agriculture & Research Station, Singarbhat, Kanker (Chhattisgarh) during the year 2022 to study sensory properties of custard apple pulp ice cream. The experiment was designed in Completely Randomized Design (CRD) with three replications. Ice cream was analyzed for sensory attributes like flavour, texture, taste and overall acceptability. The result clearly indicated that the mean score was recorded to T₃ (8.65) for overall acceptability. In organoleptic evaluation, the highest score of flavour (7.60), texture (8.47), taste (8.22) and overall acceptability (8.65) were recorded in the ice cream with T₃ (100% Pulp + 50% Whipping cream + 20% Condensed milk + 5% Sugar + 5% Milk powder). On the basis of result it was concluded that T₃ was best for the preparation of custard apple ice-cream. In economic analysis of ice-cream the maximum net profit was obtained in T₁ (Rs. 278.8). Similarly Benefit–cost ratio was found highest in T₁ (1.534).