Making Ice Cream Fortified with Sapota Fruit Pulp as a Functional Dairy Product

Abstract

The work was conducted to study physical, chemical and sensory properties of ice cream fortified by sapota fruit pulp. Treatments were carried out by fortifying the ice cream mixture with 5, 10, 15% of sapota fruit pulp and sucrose in proportions of 10, 12, and 14% of the mixture without using stabilizers and compare it with the control. The resultant ice cream was analyzed for physical, chemical and sensory properties. It was observed that the titratable acidity of the mixture, pH values, freezing point, melting time, specific gravity, specific gravity / gallon, protein, carbohydrates, ash, and fiber content were affected by the addition of sapota fruit pulp to the mixture. Reduction of protein and fat contents was noticed, while an increase in carbohydrates and ash contents was observed. The obtained results indicated that there was an increase in the ice cream content of minerals such as calcium, phosphorous, potassium, iron, zinc and vitamins A and C by the increase of the fortification of the sapota fruit pulp. An increase in the time required for melting, and decrease in the freezing point, specific gravity and specific gravity / gallon were observed by increasing the concentration of sapota fruit pulp. The highest score of flavor, body &texture, melting properties and palatability were observed in the ice cream made with added 15% sapota fruit pulp, 12% sucrose without addition of emulsifiers.