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Abstract

ABSTRACT


Ice-cream is one of the most important pleasant and charming frozen dessert foods to most the people of India. So, the present study was carried out on physico-chemical, nutritional quality and sensory evaluation of different milk Ice-cream fortified with guava pulp. Guava is rich source of ascorbic acid. According to the aim, the study was divided in to 3 phases. First phase deals with the collection of different types of milk, guava and preparation of ice-cream. Second phase deals with the physico-chemical analysis of different milk and nutritional analysis of pink guava pulp. Third phase deals with development of ice-cream with different milk and fortified with guava pulp and physico-chemical, nutritional and sensory evaluation of ice-cream. Total five control, A, B, C, D ice-cream were prepared with buffalo milk, cow milk, cow milk and guava pulp, coconut milk and guava pulp. Physico-chemical parameter like pH, ash, titrable acidity, total solid, moisture and nutritional parameter like fat, protein, asorbic acid, iron, calcium, carbohydrates and energy were assessed in all ice-cream sample prepared by different milk with guava pulp. So, it can be concluded that the product ice-cream prepared using sample B cow milk and guava pulp and sample C coconut milk and guava pulp was contained higher nutrient followed by buffalo milk. Sample B contained higher amount of ascorbic acid content 196.28 mg and titrable acidity content 1.53, energy 172.31 kcal, total solid 65.8 g , moisture 62.6 g , Fat 5.16 g , protein 3.33 g , iron 0.9 mg , calcium 132.82 mg , CHO 28.11 g and pH value 6.78. And sample C contained higher amount of energy 215.48 kcal, total solid 73.7 g , fat 10.83 g , iron 1.57 mg , ascorbic acid 185.17 mg , calcium 65.17 mg , CHO 26.08 g , protein 3.41 g , moisture 61.84 g and pH value is 6.98. Regarding sensory point of view, sample B mixture of cow milk and guava pulp ice-cream obtain higher score followed by other sample.

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