Effect of sugar free-low fat levels on chemical composition, melting period and cost of production of softy ice-cream

Abstract

: Low Fat-Sugar Free Softy Ice-cream was prepared in the Dairy Technology laboratory per cent of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola.Ice-cream was prepared from different levels of Sugar-Free i.e. 1 per cent 3 per cent 5 and 7 per cent which was evaluated for its acceptability by the panel of sensory judges. Acceptable level of 3 per cent Sugar Free Natura was used as base and further fat level treatments were conducted by using 12 per cent 10 per cent 8 per cent 6 per cent and 4 per cent fat for the treatments T 1 , T 2 , T 3 , T 4 and T 5 , respectively. Regarding the chemical composition, it was found that maximum titratable acidity (%), fat (%) and added sugar (%) content was recorded in Ice-cream prepared from 12 per cent fat level (T 1 ) i.e. 0.25, 11.99 and 3 per cent, respectively. While maximum total solids and melting period (min) were recorded in ice-cream prepared from 4 per cent fat level (T 5 ) i.e. 37.76 per cent and 34.05 min. 3 per cent Sugar Free Natura (Sucralose) and up to 6 per cent fat level ice-cream was found acceptable which may be beneficial for the people who suffering from diabetic, obesity and vascular cardiac disease. Cost of preparation of Ice-cream was decreased with decrease in fat levels of ice-cream.

Sucralose and maltodextrin-An altrernative to low fat sugar free ice-cream

“…As level of fat content decreases Titrable acidity also decreases (Chavan et al,2014).The Over-run in the ice cream was estimated to be 61.6%. In a similar study by Pon et al (2015)on textural and rheological properties of sugar free ice cream they calculated an average overrun as 65.12%.…”