Development and standardisation of low fat frozen dessert

Abstract

An experiment was conducted to assess the feasibility of the incorporating mango pulp to replace milk fat in the preparation of low fat frozen dessert at 50 and 100 per cent levels (treatments) with the objective of developing a low calorie, low cost frozen dessert. The physico-chemical properties, organoleptic qualities, microbiological parameters and nutritional attributes of the low fat frozen dessert were studied and compared with normal ice cream (control). It was found that replacement of milk fat with mango pulp resulted in a mix with increased specific gravity, viscosity, titratable acidity and sucrose. However, a decreasing trend was observed in pH, fat and protein but normal value was observed in total solids since figuring of mix was done accordingly. It was observed that whipping ability and overrun of treatments decreased as the replacement level of mango pulp increased. But specific gravity, weight per litre and meltdown time increased with increase in replacement level. Replacement of milk fat with mango pulp does not produce any significant difference in microbiological qualities. Energy value was also lower in treatments as compared to control. Organoleptic quality of low fat frozen desserts were comparable to normal ice cream. Cost reduction of low fat frozen dessert mixes with 50 and 100 per cent replacement were 8.15 and 10. 86 per cent respectively as compared to control.