STANDARDIZATION AND EVALUATION OF QUALITY OF THE JACKFRUIT PULP INCORPORATED ICE CREAM
957 / 418
Authors
-
C. R. RAJEESHA*
Department of Community Science,College of Agriculture, Kerala Agricultural University, Vellanikkara, Kerala -680 656
Keywords:
Ice cream, Jackfruit pulp ice-creams, Organoleptic evaluation, Physico-chemical analysisAbstract
Jackfruit (Artocarpus heterophyllus Lam.) is one of the most underutilised fruit containing high amounts of vitamins, minerals, phytochemicals, proteins, carbohydrates and other nutrients. During the flush season, jackfruit is inexpensive and readily available in large quantities.An infinite number of raw fruits are wasted each year, as the fruit is perishable and there are only few value added
products.Ice cream is one of the most popular dairy products that is enjoyed by people of all ages. The experiment was conducted at the Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Kerala in the year 2022.The organoleptic evaluation of the standardised ice creams was conducted in order to select the best treatment. The revealed that the selectedice cream had incorporation of 10 percent jackfruit pulp securing the highest mean score in terms of parameters like appearance (8.89), taste (8.82) and overall acceptability (8.81). These scores were significant when statistically evaluated using Kendall’s Coefficient of Concordance. The selected ice cream was subjected to physico-chemical analysisusing standard procedures along with control. The jackfruit incorporated ice cream is a nutritious delicacy with novel taste.
References
1. Deosarkar, S. S., Kalyankar, S. D., Pawshe, R.
2. D and Khedkar, C. D.2016. On ice cream:
3. Composition and health effects. In:
4. Encyclopedia of Food and Health.
5. Academic press. pp. 385-390.
6. Espinoza, L. A., Purrinos, L., Centeno, J. A and
7. Carballo, J.2020. Chemical, microbial and
8. sensory properties of a chestnut and milk
9. ice cream with improved healthy
10. characteristics. International Journal of
11. Food Properties. 23(1): 2271-2294.
12. FSSAI. 2016. Food Safety and Standards
13. Authority of India. FSSAI notifies revised
14. standards for milk and milk products.
15. Retrieved from website (https://
16. foodsafetyhelpline.com/fssai-notifiesrevised-general-standards-milk-milkproducts/.) on 08.01.2022.
17. Gaikwad, S. B., Kamble, D. K and Jaybhay, V. B.
18. Development of ice cream by using
19. jackfruit pulp. Journal of Pharmaceutical
20. Innovation. 9 (9): 533-539.
21. Haque, M. A., Begum, R., Shibly, A. Z., Sultana,
22. M. M and Khatun, A. 2015. Influence of
23. jackfruit pulp on the quality and shelf life
24. of jackfruit cake. Journal of Environmental
25. Science and Natural Resources. 8(1): 59-
26. Jayatilake, S., Priyadarshana, D. G. C. E and
27. Kumarage, P. M. 2020. Evaluation of
28. efficacy of Arrowroot (Marantaarundinacea) extract incorporated synbiotic
29. ice-cream. International Journal of
30. Psychosocial Rehabilitation. 24(04):16-
31. RAJEESHA et al.
32. Mansour, A. I., Ahmed, M. A., Elfaruk, M. S.,
33. Alsaleem, K. A., Hammam, A. R and El
34. Derwy, Y. M. 2021. A novel process to
35. improve the characteristics of low fat ice
36. cream using date fibre powder. Food
37. Science and Nutrition. 9 (6): 2836-2842.
38. Nadelman, P., Frazao, J. V., Vieira, T. I., Balthazar,
39. C. F., Andrade, M. M., Alexandria, A. K.,
40. Cruz, A. G., Fonseca-Goncalves A and
41. Maia L. C. 2017. The performance of
42. probiotic fermented sheep milk and ice
43. cream sheep milk in inhibiting enamel
44. mineral loss. Food Research International.
45. (7): 84-190.
46. Patel, M. R., Baer, R. J and Acharya, M. R. 2016.
47. Increasing the protein content of ice
48. cream. Journal of Dairy Science. 89(5):
49. -1406.
50. Remya, P. R., Sharon, C. L., Aneena, E. R.,
51. Panjikkaran, S. T and Shahanas, E. 2019.
52. Standardization and quality evaluation of
53. jackfruit based low fat yogurt. Asian
54. Journal of Dairy and Food Research. 38
55. (2): 93-97.
56. Rajeesha, C. R., Sharon, C. L., Panjikkaran, S. T., Aneena, E. R. and Lakshmy P. S. 2023.
57. Standardization and evaluation of quality of the jackfruit pulp incorporated ice creams.
58. The Journal of Research ANGRAU. 51(2): 125-133.
59. https://doi.org/10.58537/jorangrau.2023.51.2.14 DOI: https://doi.org/10.58537/jorangrau.2023.51.2.14
60. STANDARDISATION AND EVALUATION OF QUALITY OF JACKFRUIT PULP INCORPORATED ICE-CREAM
61. Shelke, G., Kad, V., Yenge, G., Desai, S and
62. Kakde, S. 2020. Utilization of jamun
63. pomace as functional ingredients to
64. enhance the physico chemical and
65. sensory characteristics of ice
66. cream. Journal of Food Processing and
67. Preservation. 44 (10): 4736 -4737.
68. Shinde, V. L., Pawar, C. D., Warang, O. S.,
69. Dandekar, V. S., Kulkarni, M. M., Josiya, J
70. and Joshi, M. S. 2021. Studies on
71. preparation of ice cream from jackfruit
72. (Artocarpus heterophyllus) seed
73. powder. International Journal of Chemical
74. Studies. 9(1): 2710-2712.
75. Swami, S. B., Thakor, N. J., Haldankar, P. M and
76. Kalse, S. B. 2019. Jackfruit and its many
77. functional components as related to
78. human health: a review. Comprehensive
79. Reviews in Food Science and Food
80. Safety. 11 (6): 565-576.
81. Underdown, J., Quail, P. J and Smith, K. W. 2018.
82. Reducing saturated fats in foods.
83. Woodhead Publishing, New Delhi, India.
84. pp.350-369
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The author owns the article's copyright until the article is accepted for publication. After acceptance, the author(s) assigns the article's copyright jointly to both the authors and the Publishers of the Journal of Research ANGRAU (ANGRAU) and licensed under a Creative Commons Attribution-Non Commercial-Share Alike 4.0 International License.
