Sensorial Quality and Physicochemical Properties of Newly Developed Ice-Cream, with Plant Originated Stabilizer; Modified Kithul (Caryota urens) Flour

Abstract

Aims: Replacement of existing stabilizer in ice cream industry by using modified Kithul (Caryota urens) flour which helps to reduce usage of other ingredients which are used for improve the texture and creaminess of the product was examined. Kithul (Caryota urens) flour has better stabilizing ability than other flour and it can be used in product diversification in the food industry. The objective of this study was to use modified Kithul (Caryota urens) flour as a new plant origin stabilizer for the production of ice cream which can be easily applied for ice cream machines. Study Design: Three treatments were prepared as commercial stabilizer based (industrial mixture) as the control (A), and two samples with modified Kithul flour under two condition as without refrigerated (B) and 24 hours refrigerated (C) the modified Kithul flour with milk before preparing ice cream. Place and Duration of Study: Department of Biosystems Engineering, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, between June 2019 and January 2020. Methodology: Three samples were evaluated for its sensory properties and selected ice cream sample from the sensory evaluation (Treatment B) was evaluated for proximate composition and evaluated for physicochemical properties vs industrial ice cream as a control. Results: The comparison revealed that modified Kithul flour-based ice cream (Treatment B) was better in terms of low cost of production, high overrun and high overall acceptability in the sensory analysis vs industrial ice cream (Treatment A). Conclusion: According to the results of the evaluation of quality attributes, without refrigerated milk-modified Kithul flour mixture before making ice cream is better than the industrial ice cream due to their low cost of production, high overrun and high overall acceptability in sensory analysis.