Process optimization for the development of grape pulp enriched Low- calorie icecream made with sucralose and sorbitol

Abstract

Grape pulp is a rich source of antioxidants whereas, ice cream is a poor source of these antioxidants; therefore, the present study was carried out on physico-chemical, nutritional quality and sensory evaluation of low-calorie ice cream fortified with different levels of grape pulp. The grape pulp was added to the low-calorie ice cream to improve the sensory and nutritional quality like antioxidant activity of the product. The low-calorie ice cream was prepared with sucralose 300 ppm along with 3%sorbitol was kept as control. Low-calorie ice cream is enriched with grape pulp by adding at three different levels i.e. 8%, 10%and 12%. Based on the physico-chemical and sensory evaluation,10% grape pulp added low-calorie ice cream was found to be acceptable. The resulted low-calorie ice cream enriched with grape pulp had enhanced functional and nutritional attributes. The results of current study demonstrated that the addition of fruits to the Yogurt significantly improved the quality of Yogurt.