Development of Phytochemical Rich Ice Cream Incorporating Kinnow Peel

Article ID

08G15

Development of Phytochemical Rich Ice Cream Incorporating Kinnow Peel

Simran Kaur
Simran Kaur
KS Minhas
KS Minhas
Poonam Aggarwal
Poonam Aggarwal Punjab Agricultural University, Ludhiana
DOI

Abstract

The present study was carried out to develop ice cream using frozen Kinnow peel; both unblanched and blanched, at the levels of 1, 3 and 5%, each. The ice cream samples were analyzed for sensory and chemical parameters. The addition of Kinnow peel improved the appearance, flavour and overall acceptability of the ice cream samples. The total solids (TS), ascorbic acid and flavonoids (naringin) content of the ice cream samples were found to increase with increased level of addition of peel. Based on sensory evaluation, the best levels of frozen Kinnow peel in ice cream were: unblanched-3% and blanched-5%. When compared, ice cream with 3% unblanched-frozen kinnow peel was found to be the best.

Development of Phytochemical Rich Ice Cream Incorporating Kinnow Peel

The present study was carried out to develop ice cream using frozen Kinnow peel; both unblanched and blanched, at the levels of 1, 3 and 5%, each. The ice cream samples were analyzed for sensory and chemical parameters. The addition of Kinnow peel improved the appearance, flavour and overall acceptability of the ice cream samples. The total solids (TS), ascorbic acid and flavonoids (naringin) content of the ice cream samples were found to increase with increased level of addition of peel. Based on sensory evaluation, the best levels of frozen Kinnow peel in ice cream were: unblanched-3% and blanched-5%. When compared, ice cream with 3% unblanched-frozen kinnow peel was found to be the best.

Simran Kaur
Simran Kaur
KS Minhas
KS Minhas
Poonam Aggarwal
Poonam Aggarwal Punjab Agricultural University, Ludhiana

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Poonam Aggarwal. 2013. “. Global Journal of Science Frontier Research – D: Agriculture & Veterinary GJSFR-D Volume 13 (GJSFR Volume 13 Issue D4): .

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Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

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Development of Phytochemical Rich Ice Cream Incorporating Kinnow Peel

Simran Kaur
Simran Kaur
KS Minhas
KS Minhas
Poonam Aggarwal
Poonam Aggarwal Punjab Agricultural University, Ludhiana

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