Sindhu, S and Radhai Sri, S and Vishnupriya, P (2018) Quality evaluation of whey incorporated ice cream. International journal of basic and applied research, 8 (9). ISSN 2278-0505

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Ice cream, a common frozen dessert around the world could be used as probiotic
vehicles, with the added advantage of being appreciated by people belonging to all age groups
and social levels. An attempt was made to standardize whey water incorporated ice cream. The
standard ice cream was done by using milk, skim milk powder, sugar, carboxymethyl cellulose
(CMC), glycerol mono stearate (GMS) and corn flour. Three variations of whey incorporated ice
cream was formulated by substituting milk with whey water (milk: whey water) in the ratio 3:1
(V1), 1:1 (V2) and 1:3 (V3). The physiochemical acceptability, nutrient contribution and sensory
acceptability of the formulated ice creams were assessed. The physico-chemical and nutrient
content of the formulated ice cream were analysed. The results indicated that variation 3 (V3)
having 1:3 (milk:whey water) ratiowas highly acceptable and its overrun was found to be 80 per
cent. Ice cream had a pH of 6.6 and the titrable acidity was 0.03 with 38.7 per cent of total solids.
The whey incorporated ice cream (V3) provided 248 kcal and 6.1 per cent protein and 12.11 per
cent fat which is relatively higher than the commercially available ice cream. Therefore, the
results showed that incorporation of whey water into ice cream improves the nutritional quality of
the ice cream which would enhance its potential marketable value.

Item Type: Article
Uncontrolled Keywords: Dairy, Ice cream, Probiotics, Whey, Protein.
Divisions: PSG College of Arts and Science > Department of Nutrition, Food Service Management & Dietetics
Depositing User: Mr Team Mosys
Date Deposited: 07 Jan 2023 09:38
Last Modified: 07 Jan 2023 09:38

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