Physico Chemical Characteristics of Dietetic Ice Cream developed by with Sunflower Oil Rice Bran Wax Organogel

Abstract

Objectives: An experiment has been carried out to study the milk fat replacement with sunflower oil rice bran wax organogel on physico chemical characteristics of ice cream. Sunflower oil rice bran wax organogel was produced by combining 10% (wt) of RBW and 90% (wt) of sunflower oil. Methods: Sunflower oil rice bran wax organogel was used at 0, 2.5, 5.0, 7.5 and 10.0 %as a milk fat replacer to develop dietetic ice cream. Ice cream formulation was comprised with standard formulations. Findings: The mean value of pH in the control ice cream mix was 6.39 ± 0.014 and in the treatment groups ranged from 6.36 to 6.40. The titrable acidity of different treatment ice creams ranged from 0.214 to 0.217 %and in control ice cream 0.214%. Similarly the control ice cream mix viscosity was 66.12 and in the treatment groups ranged from 60.17 to 65.82. Mean value of overrun in the control ice cream was 37.63% and it ranged from 26.79 to 34.55 %in different treatment ice creams. The mean whipping ability of control ice cream was 46.95% and it ranged from 37.5 to 45.14 %in the treatments. Application: It can be concluded that milk fat replacement with sunflower oil rice bran wax organogel did not have any impact on pH, titrable acidity but in viscosity, whipping ability and overrun up to 5% sunflower oil organogel incorporation comparable with control ice cream beyond that there was decreasing trend was noticed.