Vol. 6 (3) : May-June 2015 issue
Green Farming Vol. 6 (3) : 646-649 ; May-June, 2015
Effect of low fat-sugar free levels on sensory evaluation and economics of softy ice-cream
A.S. CHAVAN1*, R.R. SHELKE2, P.A. KAHATE3 and S.R. MUNNARWAR4
Deptt. of Animal Husbandry and Dairy Science Dr. P.D. Krshi Vidhya, Akola - 444 104 (Maharashtra)
Designation : 1P.G. Student, 2Research Guide *(rrspkv@gmail.com), 3Asstt. Professor, 4Jr. Res. Asstt.
Subject : Animal Husbandry, Veterinary & Dairy Sciences
Paper No. : P-2491
Total Pages : 4
Received : 14 August 2014
Revised accepted : 27 February 2015
First Page
Citation :
A.S. CHAVAN, R.R. SHELKE, P.A. KAHATE and S.R. MUNNARWAR. 2015. Effect of low fat-sugar free levels on sensory evaluation and economics of softy ice-cream. Green Farming Vol. 6 (3) : 646-649 ; May-June, 2015
ABSTRACT
Low fat sugar-free softy ice-cream was prepared in the Dairy Technology laboratory of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola. Ice-cream was prepared from different levels of sugar-free i.e. 1%, 3%, 5% & 7% to fix the acceptable level on the basis of sensory evaluation 3% sugar free natura (Sucralose) level was selected for the further study of fat levels. Different fat levels i.e. 12%, 10%, 8%, 6% & 4% was used for the treatments T1, T2, T3, T4& T5 respectively. It was found that as fat levels of ice-cream decreased, the content of fat, titratable acidity and added sugar content was also decreased, while the effect on total solids content was recorded non-significantly only numerical increase was found. Melting period of ice-cream was increased due to decrease in fat contain of ice-cream. Softy ice-cream was evaluated for sensory attributes and it was found that ice-cream prepared from 3% sugar free natura (Sucralose) and fat level up to 6% was found acceptable which may be beneficial to 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.
Key words :
Chemical composition, Cost of production, Low fat, Sugar free natura, Softy Ice-cream, Sensory evaluation.