PHYSICOCHEMICAL PROPERTIES AND SENSORY ACCEPTABILITY OF ICE CREAM PREPARED WITH DIFFERENT RATIOS OF DAIRY WHIPPING CREAM TO TOMATO PUREE

Abstract

Ice cream is a popular dairy product consumed by people of all ages. However, commercial ice cream is high in fat and calories, and it frequently uses synthetic colorants. Therefore, the aim of this study is to determine the effects of tomato puree addition on the physicochemical properties and sensory acceptability of ice cream. Five formulations of ice cream were prepared with dairy whipping cream to tomato puree ratios of 100:0, 90:10, 80:20, 70:30 and 60:40. Physicochemical analyses were carried out in triplicate, which involved colour profile, pH and moisture levels, as well as ash, fat and protein content determination. The sensory attributes of colour, odour, hardness, creaminess, flavour, aftertaste and overall acceptability of the ice cream were evaluated by 50 untrained panellists using a 7-point of hedonic scale of acceptance test. The results showed that decreasing the percentage of dairy whipping cream and increasing the percentage of tomato puree enhanced the a* value and ash content of the ice cream, while decreasing the b* value, pH, and fat contents. However, the L* value, and moisture and protein contents were not significantly (p>0.05) affected by the different ratios of dairy whipping cream to tomato puree. The sensory acceptability for all ice cream attributes increased significantly (p<0.05) with the addition of tomato puree and decrease of dairy whipping cream in the formulations. This study suggests the incorporation of tomato puree of up to 40% has a good potential in giving ice cream an attractive colour and improving its nutritional and sensory qualities.