SENSORY EVALUATION OF LOW FAT CUSTARD APPLE ICE-CREAM

Article Id: ARCC1186
Citation :- SENSORY EVALUATION OF LOW FAT CUSTARD APPLE ICE-CREAM.Asian Journal Of Dairy and Food Research.2011.(30)
S.L. Pawar, L.M. Karanjkar and S.P. Poul*
Address : Department of Animal Husbandry and Dairy science, Marathwada Agricultural University, Parbhani-431 402. (M.S.) India.

Abstract

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.

Keywords

Ascorbic acid Buffalo milk Custard apple pulp Ice-cream Sensory evaluation.

References

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