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Utilization of sweet potato solids for value-addition to chocolate ice cream

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Title Utilization of sweet potato solids for value-addition to chocolate ice cream
 
Creator Jana, Atanu
H, Panchal Chirag
M, Mehta Bhavbhuti
 
Subject Chocolate ice cream
Fat replacer
Osmotic dehydration
Sensory quality
Sweet potato
Vacuum drying
 
Description 362-371
Sweet potato is rich in carotenoids and fiber and confers sweetness to the product in which it is utilized. The aim of the
research was to utilize sweet potato in the form of ‘osmo-vac’ dehydrated powder in medium-fat (6.0% fat) ‘chocolate ice
cream’ for value-addition. Use of sweet potato powder (SPP) at 2.0 to 4.0% level did not affect the sensory quality of
chocolate ice cream appreciably. SPP when used at 4.0% level in ‘medium-fat’ chocolate ice cream led to enrichment of the
ice cream with -carotene and fiber; it could replace 40.0% of milk fat and 10.0% of sugar in ice cream. Ice cream
containing 4.0% SPP tended to have markedly higher total carbohydrates and total solids content as compared to control
‘medium-fat’ ice cream. Presence of SPP in ice cream led to slight impairment in its overrun. The ‘medium-fat’ chocolate
ice cream prepared utilizing 4.0% SPP had sensory scores similar to those of ‘full-fat’ (10.0% fat) control ice cream. Ice
cream is an ideal medium for utilizing sweet potato solids contributing to value-addition to the frozen delicacy.
 
Date 2024-04-18T06:25:53Z
2024-04-18T06:25:53Z
2024-04
 
Type Article
 
Identifier 0975-1068 (Online); 0972-5938 (Print)
http://nopr.niscpr.res.in/handle/123456789/63792
https://doi.org/10.56042/ijtk.v23i4.10329
 
Language en
 
Relation Int Cl.24: A23G 9/00
 
Publisher NIScPR-CSIR,India
 
Source IJTK Vol.23(4) [April 2024]