Characterization of ice cream analogue from orange-fleshed sweet potato

Abstract

This study centered on the effects of partial replacement of cow milk powder (CMP) with cooked orange-fleshed sweet potato (OFSP) residue on the quality of ice cream analogue with a view of elucidating the possible utilization of OFSP in ice cream production using a Completely Randomized Design. Ice cream analogue mixes were formulated from CMP, OFSP and other ingredients by decreasing the quantity of CMP from 800 to 0 g while increasing the quantity of OFSP from 0 to 800 g. The mixes were whipped, packed in a plastic container, frozen quickly and then stored at -18oC. The products were evaluated for chemical, physical and sensory properties using standard methods. Data generated were subjected to Analysis of Variance, while means were separated using Duncan Multiple Range Test at p<0.05. The crude protein, minerals except for iron, total soluble solids, overrun and foam stability decreased significantly, while crude fibre, β-carotene and melt rate increased significantly with an increase in OFSP residue in the product. The overall acceptability scores for samples containing 100 g OFSP and 300 g OFSP residue were not significantly different from the sample without OFSP residue (control). The results suggested the possibility of substituting OFSP residue for CMP up to 37.5% of a blend of OFSP and CMP in ice cream production.