Development of technology for manufacture of ragi ice cream.

Abstract

Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre content. Caramel flavoured medium fat ice cream (6% fat) was prepared by addition of gelatinized malted ragi flour roasted in butter (MRB) @ 8%, 9% and 10% by weight of mix and compared with control (C) i.e. vanilla ice cream containing 10% fat. The overall acceptability score of product prepared using 9% MRB was statistically (P > 0.05) at par with the C, hence, it was selected. In the next part of the study, ragi ice cream was prepared using 4 different flavours viz. vanilla, mango, chocolate and caramel. Chocolate flavoured ragi ice cream was adjudged as best, followed by mango, caramel and vanilla ice cream. The iron and fibre content of chocolate flavoured ragi ice cream was found to be 12.8ppm and 1.36% respectively. vs. 1.5ppm and 0.18% respectively in control (C). Heat shock treatment as well as storage up to 30days had no adverse effect on the sensory quality of the chocolate flavored ragi ice cream. Incorporation of finger millet in ice cream resulted in reduction in the amount of stabilizer used and effectively functioned as fat replacer in ice cream.