Issue

Vol. 28 No. 11 (2016): Vol 28 Issue 11

Copyright (c) 2016 AJC

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Quality Parameters of Ice Cream Prepared by Incorporating Asparagus racemosus Willd. Powder

https://doi.org/10.14233/ajchem.2016.20040
Mohd. Nayeem Ali
Department of Dairy Technology, Sam Higginbottom Institute of Agriculture Technology & Science (Deemed to be University), Allahabad-211 007, India
Sandeep G.M. Prasad
Department of Dairy Technology, Sam Higginbottom Institute of Agriculture Technology & Science (Deemed to be University), Allahabad-211 007, India
Nadeem Ali
Department of Pharmacy, Gurukul Kangri Vishwavidhalya, Haridwar-249 404, India
Mahendra Singh
Department of Dairy Cattle Physiology, National Dairy Research Institute, Karnal-312 001, India

Corresponding Author(s) : Mohd. Nayeem Ali

mohdnayeemdt@gmail.com

Asian Journal of Chemistry, Vol. 28 No. 11 (2016): Vol 28 Issue 11

Abstract

The study on specific objective is to examine the various parameters tests of physico-chemical properties, sensory attributes, rheological quality, antioxidant activity, microbial load and cost analysis. The test of parameters was done of prepared ice cream after freezing process. The present study is based upon the determining and collection physico-chemical properties, sensory attributes, rheological quality, antioxidant activity and microbial load data of various parameters. Statistical analysis where analyzed by random block design and data checked out at p < 0.05 level. This study concentrates on experimental treatment of ice cream manufactured by this method, is subjected to organolaptic properties of ice cream. As per sampling Asparagus racemosus Willd. powder used in 1, 2, 3 and 4 % levels added, respectively and determined the total solid, fat, protein, carbohydrate, acidity, ash, overrun, melting time, antioxidant, rheological properties and cost increases as added levels was increase in herbal ice cream. The result revealed that best score in sensory characteristics of Asparagus racemosus Willd. powder included ice cream were @ 2 % followed by 1, 3 and 4 % used of herbs, respectively in selected ice cream sample. The present study was carried out to find the functional properties quantitative of Asparagus racemosus Willd. powder included ice cream. These herbs where used in making and enhancement of medicinal value in ice cream.

Keywords

Asparagus racemosus Willd. Ice cream Antioxidant activity Rheological properties Sensory qualities
Ali, M. N., Prasad, S. G., Ali, N., & Singh, M. (2016). Quality Parameters of Ice Cream Prepared by Incorporating Asparagus racemosus Willd. Powder. Asian Journal of Chemistry, 28(11), 2495–2498. https://doi.org/10.14233/ajchem.2016.20040
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. N. Makarem, M. Scott, P. Quatromoni, P. Jacques and N. Parekh, Br. J. Nutr., 111, 2010 (2014); doi:10.1017/S0007114513004443.
  2. M. Vadiveloo, M. Scott, P. Quatromoni, P. Jacques and N. Parekh, Br. J. Nutr., 111, 724 (2014); doi:10.1017/S0007114513002924.
  3. M.H. Alma, S. Nitz, H. Kollmannsberger, M. Digrak, F.T. Efe and N. Yilmaz, J. Agric. Food Chem., 52, 3911 (2004); doi:10.1021/jf040014e.
  4. P.Y. Chung, L.Y. Chung, Y.F. Ngeow, S.H. Goh and Z. Imiyabir, Pharm. Biol., 42, 292 (2004); doi:10.1080/13880200490511837.
  5. R. Nair and S.V. Chanda, J. Tissue Res., 4, 117 (2004).
  6. N. De and E. Ifeoma, J. Technol. Dev., 8, 23 (2002).
  7. R. Nair, T. Kalariya and S. Chanda, Turk. J. Biol., 29, 41 (2005).
  8. T. Essawi and M. Srour, J. Ethnopharmacol., 70, 343 (2000); doi:10.1016/S0378-8741(99)00187-7.
  9. R.A. Mothana and U. Lindequist, J. Ethnopharmacol., 96, 177 (2005); doi:10.1016/j.jep.2004.09.006.
  10. F.S.S.A.I., Food Safety and Standard Authority of India, vol. 3, p. 297 (2012).
  11. J.A.Nelson and J.M. Trout, Judging of Dairy Product, p. 255 (1964).
  12. AOAC, Methods of Analysis, Washington D.C., edn 14 (1985).
  13. I.F. Benzie and J.J. Strain, Anal. Biochem., 239, 70 (1996); doi:10.1006/abio.1996.0292.
  14. W. Brand-Williams, M.E. Cuvelier and C. Berset, Lebens. Wissen. Technol., 28, 25 (1925); doi:10.1016/S0023-6438(95)80008-5.
  15. APHA, Compendium of Methods for the Microbiological Examination of Foods, American Public Health Association. Washington, DC, edn 3 (1992).
  16. D. Sukumar, Indian Dairy Products, Outlines of Dairy Technology, Oxford University Publication, edn 20, pp. 389-393 (1980).
  17. R.L. Imran and W.B. Coover, A Modern Approach to Statistics, John Wiley & Sons Inc, New York, p. 497 (1983).
  18. Indian Standards, Methods for the Examination of Ice Cream, Bureau of Indian Standard Institute, New Delhi, p. 2802 (1964).
  19. Y.H. Kenneth: Revised Guidelines for the Assessment of Microbiological Quality of Processed Foods, Department of Health Food and Drugs Administration, Republic of Philippines, pp. 2-11 (2013).
  20. H. Yaman, M. Elmali, Z. Ulukanli, M. Tuzcu and K. Genctav, Revue. Med. Vet., 157, 457 (2006).
  21. G.E. Caglayanlar, B. Kunduhoglu and N. Coksoyler, J. Arts Sci., 12, 93 (2009).
Read More
Author biographies is not available.
Download
PDF
Statistic
Read Counter : 0 Download : 0