Abstrait

Quality Characteristics of Ice Cream Prepared Using Stabilizers/Emulsifiers Blends Created with Semi-Refined Carrageenans (E407a) of Commercial Production at Different Fat Levels

Shanmugam M

The present study was aimed to investigate the physical and sensory properties of ice cream samples prepared with stabilizer/emulsifiers blend involving commercially manufactured semi-refined Kappa and iota-carrageenans (E407a), locust bean gum, guar gum, sodium carboxymethyl cellulose, polysorbate-80, glycerol monostearate, calcium lactate and calcium sulphate to determine the suitability of stabilizeremulsifier combination with different fat levels that could produce the best quality ice cream. Along with commercially manufactured kappa and iot semi-refined carrageenan (E407a), blend-1 was created without calcium salt with other gums and blend-2 was blend made up calcium salts and other gums. Ice-cream samples were prepared using blend-1 and blend-2 at dosages of 0.4%, 0.5%, 0.6% and 0.7% for fat content of 8% 10% and 12% in butter. Sensory analyses were conducted using 130 non-trained panelists and recorded result of overall consumer acceptability. Though ice cream samples prepared with low dosage of stabilizer-emulsifier blends (0.4% and 0.5%) scored more (95%) overall acceptability in fresh and shorter storage periods (15d and 30d) and at par with control product, samples prepared with high dosage (06% and 0.7%) had good storage life (90d and 120d) regardless of the blends used and whose acceptability was again comparable with commercial ice cream product manufactured using refined carrageenan (E407) as one the stabilizers in stabilizer-emulsifier blend (p>0.05).