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Vol. 28 No. 9 (2016): Vol 28 Issue 9

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Functional, Antioxidant and Sensory Qualities of Ice-Cream from Pomegranate Seed Powder

https://doi.org/10.14233/ajchem.2016.19870
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
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. 9 (2016): Vol 28 Issue 9

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 of 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 pomegranate seed 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 founded that best score in sensory characteristics of pomegranate seed powder included ice-cream were @ 2 % followed by 1, 3 and 4 % used of herbs respectively in selected ice-cream sample and compared to control treatment also. The present study was carried out to find the functional properties quantitative of pomegranate seed powder included ice-cream. These herbs where used in making and enhancement of medicinal value in ice-cream.

Keywords

Pomegranate seed powder Ice-cream Antioxidant activity Rheological properties Sensory qualities
Ali, M. N., Prasad, S. G., & Singh, M. (2016). Functional, Antioxidant and Sensory Qualities of Ice-Cream from Pomegranate Seed Powder. Asian Journal of Chemistry, 28(9), 2013–2016. https://doi.org/10.14233/ajchem.2016.19870
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