Process optimization for the development of grape pulp enriched low calorie ice cream made with sucralose and sorbitol
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Authors
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Yemereddy Kotilinga Reddy
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Sasikala Palla
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K Nageswara Rao
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G Vijaya Bhaskar Reddy
Keywords:
Ice cream, Low calorie, Grape pulp, Physico-chemical quality, Antioxidant activityAbstract
Grape pulp is a rich source of antioxidants in contrast, ice cream is a poor source of these antioxidants; therefore, the present study was carried out on physico-chemical, nutritional quality and sensory evaluation of low calorie ice cream fortified with different levels of grape pulp. The grape pulp was added to the low calorie ice cream to improve the sensory and extra nutritional benefits like antioxidant activity to the product. The low calorie ice cream was prepared with sucralose 300 ppm along with 3% sorbitol was kept as control. Low calorie ice cream is enriched with grape pulp by adding at three different levels i.e. 8%, 10% and 12%. Based on the physico-chemical and sensory evaluation, 10% grape pulp added low calorie ice cream was found to be acceptable. The resulted low calorie ice cream enriched with grape pulp has enhanced the functional properties and nutritional value.
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