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INTERNATIONAL JOURNAL OF CREATIVE RESEARCH THOUGHTS - IJCRT (IJCRT.ORG)
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ISSN Approved Journal No: 2320-2882 | Impact factor: 7.97 | ESTD Year: 2013
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Paper Title
FORMULATION AND NUTRITIONAL EVALUATION OF ICE CREAM FORTIFIED WITH ROSE APPLE (SYZYGIUM JAMBOS)
Authors
Bhavya E.P, Dr. Anju, Sruthi Rajan, Mintu Regi Sunny
Keywords
Rose apple, Ice cream, organoleptic parameters, hedonic scale
Abstract
Rose apple is an underutilized mild flavoured, slightly astringent and juicy fruit. The fruits are very low in cholesterol and sodium and good source of niacin, iron, sulfur, calcium and potassium. They are high in vitamin A and vitamin C. The objective of the study was to formulate rose apple-based ice cream formulation and analyze its nutrient composition. The addition of fruits in ice cream will increase the nutritive value of the product specially minerals, carbohydrates and dietary fibre. The organoleptic parameters (i.e., color, flavor, taste, texture, overall acceptability) and chemical parameters (i.e., fat, protein, total solids, sucrose, and acidity) of rose apple ice cream was analysed. Sensory analysis was also conducted in a nine-point hedonic scale in which the overall acceptability of rose apple ice cream was found to be high in the case ice cream with 15% rose apple.
IJCRT's Publication Details
Unique Identification Number - IJCRT2103189
Paper ID - 204190
Page Number(s) - 1458-1462
Pubished in - Volume 9 | Issue 3 | March 2021
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Publisher Name - IJCRT | www.ijcrt.org | ISSN : 2320-2882
E-ISSN Number - 2320-2882
Cite this article
Bhavya E.P, Dr. Anju, Sruthi Rajan, Mintu Regi Sunny, "FORMULATION AND NUTRITIONAL EVALUATION OF ICE CREAM FORTIFIED WITH ROSE APPLE (SYZYGIUM JAMBOS)", International Journal of Creative Research Thoughts (IJCRT), ISSN:2320-2882, Volume.9, Issue 3, pp.1458-1462, March 2021, Available at :http://www.ijcrt.org/papers/IJCRT2103189.pdf
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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