Development of grape pulp enriched low calorie ice cream madewith aspartame and maltodextrin

Abstract

An attempt has been made to increase anti-oxidants presence at higher levels in grape pulp by incorporating in ice cream to enhance the functional properties and nutritional quality. Ice cream was prepared using grape pulp at 8 to 12 % levels in ice cream mix prior to freezing. Inclusion of grape pulp at augmented levels resulted in significant (P<0.05) changes in physico-chemical properties and antioxidant activity of ice cream. The percentage values of fat and protein in grape pulp enriched low calorie ice cream ranged from 9.73±0.02 to 9.43±0.04 and 3.54±0.01 to 3.95±0.04respectively. The mean carbohydrate percentage of ice cream were ranged from 10.91±0.07 to 9.75±0.20 in treatments Cm to G3respectively, which was significantly higher (Pd”0.05) in Cm than in other treatments. The mean total solids percentage of grape pulp enriched low calorie ice cream was in the range from25.75±0.06 to 24.06±0.21. A significant (P<0.05) higher antioxidant activity and over run per cent were found in the G3 samples(55.16±0.98 % inhibition of DPPH) and 86.80±0.37 respectively than remaining formulations. The samples with 10% grape pulp incorporated low calorie ice cream was found to have highest overall acceptability scores (8.46±0.06) with enhanced functional properties and nutritional value