DEVELOPMENT AND QUALITY EVALUATION OF CANISTEL (POUTERIA CAMPECHIANA) FRUIT PULP IN ICE CREAM
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Authors
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VISHALAKSHI G HANAMANAL
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala-680656, India
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SHARON C L
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala-680656, India
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SEEJA THOMACHAN PANJIKARAN
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala-680656, India
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RAJEESHA C R
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala-680656, India
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SRUTHY P M
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala-680656, India
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ATHIRA RAJ
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala-680656, India
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M DELGI JOSEPH C
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala-680656, India
Keywords:
Canistel, Ice cream, Organoleptic evaluation, Physico-chemical propertiesAbstract
Desserts are commonly served after the main course and provide quick energy and satiation
after meals around the world. Seven formulations of ice cream were prepared with varying levels
of canistel pulp (0% to 30%) and sensory evaluation was conducted by a panel of 20 trained
judges. The results indicated that the ice cream with 10% canistel pulp was the most preferred,
receiving the highest scores for appearance, flavour, texture, taste, and overall acceptability.
The selected formulation with 10 percent canistel fruit was further analysed, revealing a moisture
content of 56.19%, total soluble solids (TSS) of 36.17%, protein content of 4.21%, fat content of
6.20%, acidity of 0.18% and a pH of 6.46. When compared to the control sample, the incorporation
of canistel pulp enhanced the nutritional profile of the ice cream. The production cost for the
canistel pulp ice cream was Rs. 60 per 100g, which is comparable to the cost of commercially
available premium ice creams. The findings demonstrate that adding canistel pulp to ice cream
not only enhances its sensory appeal but also offers a cost-effective, nutritious alternative for
functional food products.
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