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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2016 , Volume 4, Issue 2
Page No. : 358-361
Article doi: : http://dx.doi.org/10.18782/2320-7051.7451
Sensory Evaluation of Sapodilla (Chickoo) Ice-Cream
Meshram, B. D.1*, Wasnik, P. G.2, Shaikh Adil1 and Rupesh Datir3
1Department of Dairy Technology, College of Dairy Technology, Pusad, 445204, Maharashtra
2Department of Dairy Engineering, College of Dairy Technology, Pusad, 445204, Maharashtra
3Ph. D Scholar, National Dairy Research Institute, Bangalore - 560030, (Karnataka)
*Corresponding Author E-mail: bdmeshram@gmail.com
Received: 5.01.2016 | Revised: 30.01.2016 | Accepted: 8.02.2016
ABSTRACT
Chickoo ice-cream was prepared from 15 per cent sapodilla pulp, 15 per cent sugar and 10 per cent fat with 0 (T0), 0.2 (T1), 0.3 (T2) and 0.4 (T3) per cent of ascorbic acid and studied for its sensory evaluation. The sensory score for overall acceptability of ice-cream of treatments T0, T1, T2 and T3 were 7.72, 7.94, 8.23 and 7.21, respectively. It was observed that 0.3 per cent (T2) level of ascorbic acid was most acceptable and rated between like very much to like extremely for all sensory attributes. Highly perishable chickoo pulp was well utilized in ice-cream.
Key words: Ice-cream, Sensory evaluation, Ascorbic acid, Buffalo milk, Chickoo pulp.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782/2320-7051.7451
Cite this article:
Meshram, B.D., Wasnik, P.G., Adil, S. and Datir, R., Sensory Evaluation of Sapodilla (Chickoo) Ice-cream, Int. J. Pure App. Biosci. 4(2): 358-361 (2016). doi: http://dx.doi.org/10.18782/2320-7051.7451
