Low fat ice-cream was prepared from 15 per cent custard apple pulp, 15 per cent sugar and
10 per cent fat with 0 (To), 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 low fat ice-cream of treatments
T0, T1, T2 and T3 were 7.57, 8.18, 8.67 and 7.50, 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 custard apple pulp was well utilized in ice-cream.