Abstract:
It is noteworthy to discover different flavours for ice cream as it is one of the most
competitive products in the market. The present study was done with the objective
of developing a jack fruit flavoured whey ice-cream; to utilize a nutritious
byproduct of an underutilized fruit. Preliminary investigations were conducted to
determine the suitable levels of ingredients to produce whey ice-cream. The best
recipe was selected based on the results of a sensory evaluation. Jack fruit pulp was
incorporated at the levels of 5%, 10%, 15%, and 20% by weight of whey ice-cream.
Organoleptic quality of the above treatments was determined through a sensory
evaluation. Results were analyzed by Friedman test using MINITAB software. For
the best treatment, shelf life studies were conducted for two months, stored at -18°
C. Results revealed that, there was a significant difference (p< 0.05) among samples
for appearance, flavour and texture. The total solid, acidity and fat content did not
changed throughout the storage period of two months. It can be concluded that, 10%
jack fruit pulp incorporated sample was the best and the product could be
effectively stored under -18 °C for two months period without any quality
deterioration.
