STANDARDIZATION AND EVALUATION OF QUALITY OF THE JACKFRUIT PULP INCORPORATED ICE CREAM
480 / 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
Deosarkar, S. S., Kalyankar, S. D., Pawshe, R.
D and Khedkar, C. D.2016. On ice cream:
Composition and health effects. In:
Encyclopedia of Food and Health.
Academic press. pp. 385-390.
Espinoza, L. A., Purrinos, L., Centeno, J. A and
Carballo, J.2020. Chemical, microbial and
sensory properties of a chestnut and milk
ice cream with improved healthy
characteristics. International Journal of
Food Properties. 23(1): 2271-2294.
FSSAI. 2016. Food Safety and Standards
Authority of India. FSSAI notifies revised
standards for milk and milk products.
Retrieved from website (https://
foodsafetyhelpline.com/fssai-notifiesrevised-general-standards-milk-milkproducts/.) on 08.01.2022.
Gaikwad, S. B., Kamble, D. K and Jaybhay, V. B.
Development of ice cream by using
jackfruit pulp. Journal of Pharmaceutical
Innovation. 9 (9): 533-539.
Haque, M. A., Begum, R., Shibly, A. Z., Sultana,
M. M and Khatun, A. 2015. Influence of
jackfruit pulp on the quality and shelf life
of jackfruit cake. Journal of Environmental
Science and Natural Resources. 8(1): 59-
Jayatilake, S., Priyadarshana, D. G. C. E and
Kumarage, P. M. 2020. Evaluation of
efficacy of Arrowroot (Marantaarundinacea) extract incorporated synbiotic
ice-cream. International Journal of
Psychosocial Rehabilitation. 24(04):16-
RAJEESHA et al.
Mansour, A. I., Ahmed, M. A., Elfaruk, M. S.,
Alsaleem, K. A., Hammam, A. R and El
Derwy, Y. M. 2021. A novel process to
improve the characteristics of low fat ice
cream using date fibre powder. Food
Science and Nutrition. 9 (6): 2836-2842.
Nadelman, P., Frazao, J. V., Vieira, T. I., Balthazar,
C. F., Andrade, M. M., Alexandria, A. K.,
Cruz, A. G., Fonseca-Goncalves A and
Maia L. C. 2017. The performance of
probiotic fermented sheep milk and ice
cream sheep milk in inhibiting enamel
mineral loss. Food Research International.
(7): 84-190.
Patel, M. R., Baer, R. J and Acharya, M. R. 2016.
Increasing the protein content of ice
cream. Journal of Dairy Science. 89(5):
-1406.
Remya, P. R., Sharon, C. L., Aneena, E. R.,
Panjikkaran, S. T and Shahanas, E. 2019.
Standardization and quality evaluation of
jackfruit based low fat yogurt. Asian
Journal of Dairy and Food Research. 38
(2): 93-97.
Rajeesha, C. R., Sharon, C. L., Panjikkaran, S. T., Aneena, E. R. and Lakshmy P. S. 2023.
Standardization and evaluation of quality of the jackfruit pulp incorporated ice creams.
The Journal of Research ANGRAU. 51(2): 125-133.
https://doi.org/10.58537/jorangrau.2023.51.2.14 DOI: https://doi.org/10.58537/jorangrau.2023.51.2.14
STANDARDISATION AND EVALUATION OF QUALITY OF JACKFRUIT PULP INCORPORATED ICE-CREAM
Shelke, G., Kad, V., Yenge, G., Desai, S and
Kakde, S. 2020. Utilization of jamun
pomace as functional ingredients to
enhance the physico chemical and
sensory characteristics of ice
cream. Journal of Food Processing and
Preservation. 44 (10): 4736 -4737.
Shinde, V. L., Pawar, C. D., Warang, O. S.,
Dandekar, V. S., Kulkarni, M. M., Josiya, J
and Joshi, M. S. 2021. Studies on
preparation of ice cream from jackfruit
(Artocarpus heterophyllus) seed
powder. International Journal of Chemical
Studies. 9(1): 2710-2712.
Swami, S. B., Thakor, N. J., Haldankar, P. M and
Kalse, S. B. 2019. Jackfruit and its many
functional components as related to
human health: a review. Comprehensive
Reviews in Food Science and Food
Safety. 11 (6): 565-576.
Underdown, J., Quail, P. J and Smith, K. W. 2018.
Reducing saturated fats in foods.
Woodhead Publishing, New Delhi, India.
pp.350-369
Downloads
Submitted
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.
