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Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato Juice
Abstract
Abstract
Recently, consumers have tended to functional foods with more natural antioxidants, dietary fibers, minerals, vitamins, natural colorants and free of synthetic additives, etc. and tomato juice ice-cream will greatly contribute to this feature. This study determines the effect of tomato juice concentrations on the physico-chemical, functional and sensory properties of tomato juice ice cream. pH, texture, viscosity, melting rate and overrun were used to analyze the physico-chemical and functional properties of ice cream. The sensory parameters were colour, flavor, hardness, taste, mouthfeel, iciness and overall acceptability. Ice cream with 2.17 % (S2), 6.25 % (S3), 10 % (S4) tomato juice were incorporated to prepare tomato juice ice cream and the properties were evaluated along with the control ice cream (S1= 0 % tomato juice). The pH and overrun of ice cream samples was decreasing with the increasing percentage of tomato juice. But, the firmness and viscosity was increasing with the increasing amount of tomato juice. pH value of the tomato juice ice creams was lower indicating the higher acidity. The highest firmness (3.63±0.02) and viscosity (355±3.00) was exhibited by S4 sample. It was observed that 10 % tomato juice ice cream showed higher melting rate and lowest was found for S1. The sensory analysis showed that the samples were not significantly different at 5 % level of significance except S3 for colour and overall acceptability. It indicated that the consumer acceptance for S3 was slightly more than the S1, S2 and S4 sample. At last, it can be recommended that tomato can be incorporated into ice cream for large scale production of ice-cream.
Keywords: ice cream, Lycopersicon esculentum Mill., physico-chemical properties, sensory evaluation, texturometer
Cite this Article
Md. Anowar Kabir , Md. Bodrul Islam Talukder , Laizu Islam, Sabina Yasmin, Md. Sultan Mahomud, Joysree Roy. Evaluation of physiochemical, functional and sensory properties of ice-cream incorporated with tomato juice. Research & Reviews: Journal of Dairy Science & Technology. 2020; 9(1): 1–9p.
Keywords
References
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DOI: https://doi.org/10.37591/rrjodst.v9i1.2702