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Asian Journal of Dairy and Food Research, volume 39 issue 1 (march 2020) : 24-29

Physico-Chemical and Sensory Qualities of Ice Cream Incorporated with Encapsulated Flavour

A. Vanathi, R. Palani Dorai
1Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Vepery, Chennai-600 007, Tamil Nadu, India.
Cite article:- Vanathi A., Dorai Palani R. (2020). Physico-Chemical and Sensory Qualities of Ice Cream Incorporated with Encapsulated Flavour. Asian Journal of Dairy and Food Research. 39(1): 24-29. doi: 10.18805/ajdfr.DR-1497.

ABSTRACT

Flavour is the most important positive attribute in ice cream. However its stability in ice cream during processing and storage get decreased. In order to limit its degradation in ice cream during processing and storage it is beneficial to encapsulate flavor compounds. The aim of this study is to evaluate flavor encapsulated (FE 1 and FE 2) compounds, physico-chemical of different flavor encapsulated ice cream (FEIC 0, FEIC 1, FEIC 2) and sensory qualities of different flavor encapsulated ice cream on different days ( 0 day, 7thd day and 15th day). The ice cream were prepared with 1.35 % of  FE 1 and FE 2 in ice cream and were analyzed for physico-chemical and sensory qualities and compared with regular ice cream (control – FEIC 0). The result of the present study shows that shape of the aggregated encapsulated flavour were irregular, but it is spherical in shape when it is dispersed. The size of the aggregated FE 1 and FE 2 did not differ significantly, but size of the dispersed and solubility of different encapsulated flavor differed significantly (< 0.01). Among physico-chemical properties, ice cream incorporated with encapsulated flavour significantly increased (< 0.05) viscosity and melting resistance of the ice cream, but it has not having any influence on pH, titratable acidity (%), fat (%), total solid (%) and specific gravity when compared with control ice cream (FEIC 0). In sensory qualities, colour and appearance of different flavour encapsulated ice cream did not differ significantly on different storage period. The intensity of flavour was significantly higher (< 0.01) in FEIC 0 on 0th day and non-significant among treatments on 7th day. But on 15th day the intensity of flavour was significantly higher in FEIC 1 and FEIC 2 when compared with FEIC 0 were analyzed using sensory panelist. Thus the study revealed that incorporation of FE compound in ice cream improves flavor stability in ice cream without affecting much of its physico-chemical properties.

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