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Vol. 7, Issue 10 (2018)

Sensory acceptability of reduced fat, low calorie and protein rich ice cream and its production cost estimation

Author(s):
Vishal Kumar Jain and Dinesh Chandra Rai
Abstract:
Present study was conducted to evaluate the sensory acceptability of the reduced fat, low calorie and protein rich Ice Cream. The mean sensory score for attributes such as color and appearance, flavor, sweetness, body and texture, aftertaste and overall acceptability of optimized Ice Cream was observed as 8.28, 7.86, 8.28, 8, 7.71 and 7.86 respectively whereas for control Ice Cream it was 8.43, 8.57, 8.71, 8.43, 8.43 and 8.28 respectively. It is revealed from the above findings that the mean sensory score for flavor and aftertaste of optimized Ice Cream was significantly (P < 0.05) different to the control Ice Cream due to the fortification of soy protein Isolate, inulin and stevia; whereas the non-significant (P > 0.05) effect was observed for mean sensory score for other organoleptic properties of optimized Ice Cream as compare to the control Ice Cream.
Pages: 264-268  |  286 Views  4 Downloads
How to cite this article:
Vishal Kumar Jain, Dinesh Chandra Rai. Sensory acceptability of reduced fat, low calorie and protein rich ice cream and its production cost estimation. Pharma Innovation 2018;7(10):264-268.
The Pharma Innovation Journal