Abstract
Background: Lolly ice cream is a frozen sweetened product made of heat treated mix, with or without other ingredients and permitted additives. The objectives of this study were to develop lychee flavored lolly ice cream, to determine the overall acceptance of lychee flavored ice cream (sensory evaluation) and to use accelerated shelf-life testing to study the changes in acidity, total soluble solid (TSS), total solid, microbiology, and sensory characteristics of lolly ice cream. Methods: The physical and chemical characteristics and the acceptance of lychee lolly ice cream flavored with lychee were evaluated and compared with lemon and orange lolly ice cream. A testing panel consisting 16 panelists studied the acceptability of the sample based on a 9-point hedonic scale. The consumer’s preferences were measured by statistical analysis of the scores obtained from the response of the panel. Result: Lychee flavored lolly ice cream showed overall acceptance than orange and lemon lolly ice cream. Our results suggest that the shelf life of lolly ice cream sample was 1 year at -20°C and set expiration date on ice cream might also contribute to effective management of ice cream characteristics in the retail chilled chain.
Highlights
Ice cream is a frozen product made by suitable blending and processing of sugar and flavor, with or without stabilizer or color, and with the incorporation of air during the freezing process (Sukumar, 1980)
To assess the quality evaluation, chemical properties and the shelf life of prepared lolly ice cream, three samples namely lemon (T1), lychee (T2) and orange lolly (T3) ice cream respectively was stored at -20 oC for 1 year
The changes of total soluble solid (TSS), acidity, total solid and moisture were found at an interval 0, 3, 6, 9 months, 1 year
Summary
Ice cream is a frozen product made by suitable blending and processing of sugar and flavor, with or without stabilizer or color, and with the incorporation of air during the freezing process (Sukumar, 1980). Great difficulties with regard to chemical product prepared by pasteurization, homogenization, aeration and freezing that has been maintained at uniform consistency is called ice cream. It is cheap, healthy, nutritious and palatable product. Stabilizers are added in lolly ice cream to increase the viscosity of the mix, to improve air incorporation, air cell distribution, body and texture, storage stability and melting properties. The lolly ice cream may subject to the microbiological, chemical and sensory changes with different levels These products are vulnerable to spoil by certain microorganism, some of which are beneficial and others are harmful to human beings (Esmail, 1997). Our results suggest that the shelf life of lolly ice cream sample was 1 year at -20°C and set expiration date on ice cream might contribute to effective management of ice cream characteristics in the retail chilled chain
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