Effect of foaming agents and storage period on the quality of mango fruit powder based ice cream

Abstract

For production of mango powder, the mango pulp treated with different foaming agents such as glycerol-mono-stearate (T1), methyl cellulose (T2) and egg albumen (T3) were chosen for the processing of ready to use mango powder. Mango powders was prepared for the processing of fruit powder based ice creams and standardized using various levels of fruit powders (10–40%) with other ingredients. The ice creams prepared by incorporation of mango powders (10, 20, 30, and 40) were tested for consumer acceptability. The ice cream prepared by incorporation of mango fruit powder at 20% replacement was superior followed by 30% and 40% replacement in all foaming agents treated mango powders. Hence the 20% incorporation level of fruit powder was selected for preparing of ice creams. The mango powder incorporated ice creams were stored in freezing condition for 8 days. Physical properties of ice cream like volume, freezing time and temperature, surface, texture, crystal formation, melting time and viscosity were observed during storage period. The chemical characteristics and organoleptic evaluation, were also studied during storage. Based on all quality parameters, glycerol-mono-stearate (T1) treated mango powder incorporated ice cream was best followed by methyl cellulose (T2) treated and egg albumen (T3) treated ice creams.