Research Journal of Animal Husbandry & Dairy Science

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Sugar Free-Low Fat Levels on Chemical Composition, Melting Period and Cost of Production of Softy Ice-Cream


Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
     

   Subscribe/Renew Journal


Low Fat-Sugar Free Softy Ice-cream was prepared in the Dairy Technology laboratory per cent of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola.Ice-cream was prepared from different levels of Sugar-Free i.e. 1 per cent 3 per cent 5 and 7 per cent which was evaluated for its acceptability by the panel of sensory judges. Acceptable level of 3 per cent Sugar Free Natura was used as base and further fat level treatments were conducted by using 12 per cent 10 per cent 8 per cent 6 per cent and 4 per cent fat for the treatments T1, T2, T3, T4 and T5, respectively. Regarding the chemical composition, it was found that maximum titratable acidity (%), fat (%) and added sugar (%) content was recorded in Ice-cream prepared from 12 per cent fat level (T1) i.e. 0.25, 11.99 and 3 per cent, respectively. While maximum total solids and melting period (min) were recorded in ice-cream prepared from 4 per cent fat level (T5) i.e. 37.76 per cent and 34.05 min. 3 per cent Sugar Free Natura (Sucralose) and up to 6 per cent fat level ice-cream was found acceptable which may be beneficial for the people who suffering from diabetic, obesity and vascular cardiac disease. Cost of preparation of Ice-cream was decreased with decrease in fat levels of ice-cream.

Keywords

Low Fat, Sugar Free Natura, Softy Ice-Cream, Chemical Composition, Melting Period, Cost of Production.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Anonymous (1985). NIH consensus development panel: Health implications of obesity. National Institute of Health consensus development conference statement. Annals. Internat. Med., 103-1073.

  • Anonymous (2001). India Council of Medical Research annual report.

  • Anonymous (2002). India Council of Medical Research annual report.

  • Broomfield, P.H., Chopra, R., Sheinbuam, R.C., Bonoris Silverman, G.G., Schenfield, L.J. and Marks, J.W. (1988). Effects of ursode acid and aspirin on the formation of lithogenic bile gallstones during loss of weight. New Eng. J. Med., 319 : 1567.

  • Chaterjee, S. (2007). Young India is unfit. In life, Times of India. March 18, pp. 1-4.

  • Chawala, A.K. and Balachandran, R. (1993). Studies on yoghurt from buffalo milk: Effect on different levels of fat on chemical, rheological and sensory characteristics. Indian J. Dairy Sci., 46(5) : 220-223.

  • De, S. and Ray, H. (1982). Cited from requirements of dairy processing methods. 5th Short Course, NDRI, Karnal, pp. 23-24.

  • Dere, V.D. (2012). Effect of different levels of Turmeric on the quality of Ice-cream.M.Sc. (Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

  • Gomez, K.A. and Gomez, A.A. (1984). Statistical procedure for agricultural research. John Wiley and Sons, New York, pp. 241-266.

  • Hamilton, P.M. (1990). Ice cream manufacture. J. Soc. Dairy Technol., 43(1) : 17.

  • I.S. - 1479, Part II (1961). Methods of test for dairy industry. Indian Standard Institute, ManakBhavan, NEW DELHI (INDIA).

  • IS - 1224, Part I (1977). Determination of fat by Gerbers method. Indian Standard Institute, ManakBhavan, NEW DELHI (INDIA).

  • IS - 1981. Hand book of food Analysis, SP-18 part XI (Dairy Product) Bureau of Indian Standard ManakBhavan 9, Bahadur Shah ZafarMarg, NEW DELHI (INDIA).

  • Pal, Dharma and Gupta, S.K. (1985). Sensory evaluation of Indian milk products. Indian Dairy., 37(10) : 465.

  • Pawar, S.S. (2011). Preparation of softy ice cream blended with ginger (Gingiber officinale) juice. M.Sc. (Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

  • Pradeep, R., Deepa, R. and Mohan, V. (2002). Epidemiology of diabetes in India: current prospective and future projections. J. Indian Med. Assoc., 100(3) : 144-148.

  • Sahay, B.K. and Sahay, R.K. (2002). Lifestyle modification in management of diabetes mellitus. J. Indian Med. Assoc., 100(3): 178-180.

  • Tayade S.S. (2010). Preparation of ice cream blended with custard apple pulp; M.Sc. (Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

  • Umesh A.R., Almaram, K. and Jayprakasha, H.M. (1989). Utilization of vanaspati in the preparation of filled soft serve ice cream. Cheiron., 18(3): 118-123.

  • Wandhekar, S.L. (2003). Effect of fat and solids-not-fat on quality of Lassi. M.Sc. (Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

  • Webb, Byron H. and Arnold, H. Johnson (1965). Fundamentals of dairy chemistry. The Avi Publishing Company, Inc. Westport : 787-813.

  • Yadav, G.K. (2012). Preparation of low calorie, sugar free Shrikhand. M.Sc. (Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).


Abstract Views: 481

PDF Views: 2




  • Effect of Sugar Free-Low Fat Levels on Chemical Composition, Melting Period and Cost of Production of Softy Ice-Cream

Abstract Views: 481  |  PDF Views: 2

Authors

A. S. Chavan
Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
R. R. Shelke
Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
P. A. Kahate
Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
S. R. Munnarwar
Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India

Abstract


Low Fat-Sugar Free Softy Ice-cream was prepared in the Dairy Technology laboratory per cent of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola.Ice-cream was prepared from different levels of Sugar-Free i.e. 1 per cent 3 per cent 5 and 7 per cent which was evaluated for its acceptability by the panel of sensory judges. Acceptable level of 3 per cent Sugar Free Natura was used as base and further fat level treatments were conducted by using 12 per cent 10 per cent 8 per cent 6 per cent and 4 per cent fat for the treatments T1, T2, T3, T4 and T5, respectively. Regarding the chemical composition, it was found that maximum titratable acidity (%), fat (%) and added sugar (%) content was recorded in Ice-cream prepared from 12 per cent fat level (T1) i.e. 0.25, 11.99 and 3 per cent, respectively. While maximum total solids and melting period (min) were recorded in ice-cream prepared from 4 per cent fat level (T5) i.e. 37.76 per cent and 34.05 min. 3 per cent Sugar Free Natura (Sucralose) and up to 6 per cent fat level ice-cream was found acceptable which may be beneficial for the people who suffering from diabetic, obesity and vascular cardiac disease. Cost of preparation of Ice-cream was decreased with decrease in fat levels of ice-cream.

Keywords


Low Fat, Sugar Free Natura, Softy Ice-Cream, Chemical Composition, Melting Period, Cost of Production.

References