Evaluation of Physicochemical and Sensory Properties of Ice Cream Incorporating Processed Amla

Abstract

Amla incorporated ice cream can be considered as an herbal ice cream and a healthy food and the present study was designed develop various types of Amla ice cream using Amla juice, Amla powder, and dried Amla (candy), and to evaluate its physicochemical and sensory properties during four weeks of storage at 10℃ frozen temperature. The results of this study revealed that, the total solid (37.78±0.02%), fat (8.87±0.31%) and total soluble solid (28.93±0.14%) content were significantly (p<0.05) higher in without Amla incorporated ice cream. The titratable acidity (0.55±0.01%) content was significantly (p<0.05) higher in Amla juice incorporated ice cream. pH was significantly higher without Amla incorporated ice cream (6.58±0.01%). Amla juice incorporated ice cream showed the highest antioxidant activity (131.0mg/ml) and least value (72.14 mg/ml) showed in without Amla incorporated ice cream. The first dripping time was significantly (p<0.05) higher in candy incorporated ice cream (14.29±0.25 min) and lowest value showed in without Amla incorporated ice cream (6.04±0.61 min). During storage, the total solid, ash, fat, total soluble solid content, acidity, and dripping time were significantly (p<0.05) increased. Moisture content, pH content, antioxidant activity and melting rate were significantly (p<0.05) decreased with the storage period. Sensory properties were evaluated though the panel of 10 members. As a result of organoleptic characteristics revealed that, 5% of dried Amla (candy) incorporated ice cream had the highest mean score (throughout the storage period) of overall quality of all sensorial properties namely, color, taste, texture, aroma, and overall acceptability. Finally, it could be concluded that the processed Amla is enriching the ice cream manufacture and it is important to improvement of human nutrition.