Vol. 7, Issue 5 (2019)
Effect of different levels of Piper betel leaves on physico-chemical attributes of ice-cream
Author(s): Vasundhara S Bhoite, DK Kamble and Yogesh N Patil
Abstract: Ice-cream was prepared from standardized milk (6.00% fat) and the composition of basic mix was kept constant with 12.00% milk fat, 11.00% MSNF, 15.00% sugar, 0.20% sodium alginate and 0.20% glycerol monostearate. Ice-cream was prepared using the leaves of three varieties i.e. Maghai (V1), Calcutta (V2) and Banaras (V3) at constant percentage in the juice form and the samples were judged for sensory parameters. The leaves of selected Calcutta variety were added to the ice-cream at constant percentage but in different combinations of forms i.e. juice + paste (LF1), juice + pieces (LF2) and paste + pieces (LF3) and the samples were analysed for sensory parameters. The paste + pieces combination was found to score higher. During the optimization, the leaves of Calcutta variety with paste + pieces form were added to the ice-cream in three different levels i.e. 2% (T1), 3% (T2) and 4% (T3) which were compared with control i.e. 0% (T0) and were analysed for both sensory and chemical parameters. The 3% level scored maximum and the addition of Piper betel leaves to the ice-cream resulted in progressive decrease in fat percentage while the other parameters i.e. protein, total carbohydrates, ash, total solids and acidity were found increasing. Incorporation of Piper betel leaves of Calcutta variety in paste + pieces form @ 3% is recommended in manufacturing of ice-cream.
Pages: 168-171 | 606 Views 136 Downloads
download (4838KB)
How to cite this article:
Vasundhara S Bhoite, DK Kamble, Yogesh N Patil. Effect of different levels of Piper betel leaves on physico-chemical attributes of ice-cream. Int J Chem Stud 2019;7(5):168-171.
