Vol. 8, Issue 4 (2020)
Use of enzyme modified sweet potato starch in formulation of ice cream
Author(s): Kale RV, Sontakke MD, Raut GS and Chavan VR
Abstract: This study focuses on use of enzyme modified sweet potato starch in formulation of ice cream. The different formulation were made to standardize the level of enzyme modified sweet potato starch is mixed with khoa viz., 0:100, 10:90, 20:80, 30:70 and 40:60 respectively to replace fat. Results sensory evaluation showed that ice cream sample M1I2 received highest sensory score i.e. 8.5 containing 20 per cent enzyme modified starch. Further studies carried for influence of addition of EMS on overrun, total solids, meltdown point and viscosity (cP) of ice cream mix. Results showed overrun value was in the range of 48.41 to 55.32 percent whereas total solid content was in between 34.50 to 37.31 percent. The apparent viscosity of ice cream mix was in the ranged of 129.87 to 147.17cP. Further, chemical properties of ice cream mix were also studied include fat, protein, titratable acidity and pH. It was observed that there was remarkable decrease in fat content from 9.85 to 5.79 percent was noticed with increased EMS level. It could be finally concluded that up to 20% incorporation of enzyme modified sweet potato starch can be used to reduce fat content in formulation of low calorie ice cream.
DOI: 10.22271/chemi.2020.v8.i4aj.10110
Pages: 3002-3008 | 854 Views 220 Downloads
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How to cite this article:
Kale RV, Sontakke MD, Raut GS, Chavan VR. Use of enzyme modified sweet potato starch in formulation of ice cream. Int J Chem Stud 2020;8(4):3002-3008. DOI: 10.22271/chemi.2020.v8.i4aj.10110
